How do I keep Zucchini Lasagna Rolls with Smoked Mozzarella from becoming watery?

Prebake the zucchini slices until they are flexible and some of their moisture has evaporated. After baking, gently blot away excess liquid before adding the filling. If you're using frozen spinach, thaw it completely and squeeze it very well. These steps help prevent watery zucchini lasagna rolls while keeping the filling creamy.

What can I substitute for smoked mozzarella?

Regular mozzarella is the easiest substitute and provides a similarly creamy, melty texture, although the finished zucchini lasagna rolls will have less smoky flavor. You can also combine regular mozzarella with a smaller amount of smoked cheese if you prefer a milder result. Provolone can add another savory dimension, but it will change the original flavor profile.

Easy Zucchini Lasagna Rolls with Smoked Mozzarella

Name: Zucchini Lasagna Rolls
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian-Inspired
Ingredients: 3 medium zucchini, sliced lengthwise into thin strips; 1 1/2 cups part-skim ricotta cheese; 1 cup frozen chopped spinach, thawed and squeezed dry; 1 cup shredded smoked mozzarella cheese, divided; 1/4 cup grated Parmesan cheese; 1 large egg; 2 tablespoons chopped fresh basil, plus more for serving; 2 cloves garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups marinara sauce

Description

Zucchini Lasagna Rolls with Smoked Mozzarella are a lighter, vegetable-packed alternative to traditional lasagna. Thin zucchini strips are filled with creamy ricotta, spinach, Parmesan, garlic, and smoky mozzarella, then rolled, covered with marinara sauce, and baked until tender and bubbling.

Ingredients

Scale

3 medium zucchini, sliced lengthwise into thin strips
1 1/2 cups part-skim ricotta cheese
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup shredded smoked mozzarella cheese, divided
1/4 cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh basil, plus more for serving
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups marinara sauce

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Instructions

Preheat the oven to 425°F (220°C). Lightly coat a large baking sheet and a baking dish with cooking spray.
Slice the zucchini lengthwise into thin, even strips using a mandoline, vegetable peeler, or sharp knife.
Arrange the zucchini slices in a single layer on the baking sheet. Bake for 8 to 10 minutes, or until slightly softened and flexible. Let cool briefly, then blot away excess moisture.
Combine the ricotta, drained spinach, half of the smoked mozzarella, Parmesan, egg, basil, garlic, salt, and black pepper in a medium bowl. Stir until evenly combined.
Spread about 1 cup of marinara sauce over the bottom of the prepared baking dish.
Lay a zucchini strip on a clean work surface. Spoon a portion of the ricotta-spinach filling onto the strip and gently roll it up. Place the roll seam-side down in the baking dish. Repeat with the remaining zucchini and filling.
Spoon the remaining marinara sauce over the zucchini rolls and sprinkle with the remaining smoked mozzarella.
Bake for 20 to 25 minutes, or until the sauce is bubbling, the zucchini is tender, and the cheese is melted.
Let the Zucchini Lasagna Rolls with Smoked Mozzarella rest for about 5 minutes before serving. Garnish with additional fresh basil if desired.

Notes

Use a mandoline or Y-shaped vegetable peeler to create thin, evenly sized zucchini strips that roll without breaking.
Prebaking the zucchini helps remove excess moisture and prevents watery lasagna rolls.
If using frozen spinach, thaw it completely and squeeze out as much liquid as possible before mixing the filling.
Fresh spinach can be substituted for frozen spinach; wilt it first and drain it thoroughly.
Regular mozzarella can replace smoked mozzarella, but the finished dish will have a milder flavor.
About 2 teaspoons dried basil can be used instead of fresh basil.
For a vegetarian dish, choose Parmesan made without animal-derived rennet.
Store leftovers covered in the refrigerator for up to 3 days and reheat until thoroughly hot.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 280 kcal
Sugar: 8 g
Sodium: 620 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 70 mg