Ingredients & Substitutions
Here I explain the best ingredients for my zucchini roll ups, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Zucchini Roll Ups
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Zucchini – I prefer medium to large zucchini for this recipe, because wider slices hold the filling better. You can also use yellow summer squash. Olive Oil – You can also use avocado oil. Sea Salt & Black Pepper
3 Cheeses – Ricotta cheese, grated parmesan cheese, and mozzarella cheese. I love using whole milk ricotta for its creamy texture and rich flavor, but part-skim ricotta works too. You can even use cottage cheese for a protein boost. Egg – Acts as a binder. If you need a dairy-free option, a flax egg can work. Italian Seasoning – I use my homemade Italian seasoning blend, but store-bought is fine. If you only have individual dried herbs, basil or oregano can work well on their own.
Tomato Sauce – This is the base. Olive Oil – Adds richness and flavor. Balsamic Vinegar – I like this for a splash of tang and natural sweetness. You can substitute with red wine vinegar or lemon juice. Garlic – Fresh is best! But if you want convenience, 1/2 teaspoon of jarred minced garlic will work. Italian Seasoning Sea Salt
More Healthy Zucchini Recipes
If you love these zucchini lasagna rolls, check out more of my favorite healthy zucchini recipes: Please enter your first name for your account. Your saved recipe will also be sent to your email. We’re savoring our last week in Minnesota with days at the lake, and seeing friends and family we won’t see for a while when we’re out of state. What are your must-do things to do before summer ends? Let me know in the comments below!
