Zucchini Lasagna Roll-Ups


Main Dish
Zucchini Lasagna Roll-Ups

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Thinly sliced zucchini wraps around various vegetables and is garnished with basil leaves and drizzled in red sauce

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These lasagna roll-ups use thinly sliced zucchini instead of traditional lasagna noodles. Wrapped around additional veggies, goat cheese, and pistachios, watch these vegetables disappear in no-time.

Recipe Tags

Servings and Ingredients

Serves 4
4 medium zucchini
2 c. fresh baby spinach
2 oz. Hy-Vee Select natural fresh goat cheese
⅔ c. fresh basil leaves
½ c. unsalted raw pistachios
2 tbsp. nutritional yeast, optional
1 tbsp. fresh lemon juice
1 medium red bell pepper, seeded and thinly sliced
¾ c. cooked rotisserie chicken, shredded
1 c. light marinara sauce, such as Prego Light Smart marinara, warmed
Hy-Vee black pepper, optional

Things To Grab

  • Hy-Vee nonstick cooking spray
  • Large skillet
  • Vegetable peeler
  • Food processor or blender


  1. Lightly grease large skillet with cooking spray. Cut zucchini into 48 thin lengthwise strips with a vegetable peeler. Only cook one side of zucchini strips in skillet over medium heat until crisp-tender, about 30 seconds, remove from pan. Work in batches, as needed.

  2. Process the spinach, goat cheese, basil, pistachios, yeast and lemon juice in a food processor or blender until mixture is almost smooth.

  3. Assemble Roll-Ups: Overlap four zucchini slices. Spoon 2 tbsp of the spinach mixture about 1/2 inch from one end. Top with some of the bell pepper and some of the chicken. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices and ingredients to make 12 roll-ups.

  4. Serve with marinara sauce and, if desired, season with black pepper.

Nutrition facts


270 Calories per serving
3 roll-ups

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 35mg
  • Sodium: 340mg
  • Total Carbohydrates: 20g
  • Protein: 22g

Daily Values

Iron 20%
Calcium 10%
Vitamin D 0%
Potassium 20%

Recipe Source:

Balance July 2017