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These Herb Stuffed Zucchini Rolls as a cross between raviolis and manicotti. Great vegetarian dinner that is low carb and Paleo too!

Herb Stuffed Zucchini Rolls (gluten free, vegetarian)

A delicious vegetarian or meatless meal that you can use with zucchini and herbs from your garden. Each herbed zucchini roll is much like a cheese stuffed ravioli. Fresh and delicious!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)


  • 1 large zucchini thinly sliced longways
  • 1 15 oz container of ricotta
  • 1/4 cup of chopped herbs I used basil and parsley
  • 2 egg yolks
  • 1/4 cup Parmesan cheese
  • 14 oz tomato sauce I like Trader Joe's Tuscan sauce
  • 2 Tablespoons grated Parmesan cheese


  1. Preheat your oven to 350 degrees.
  2. Spray your baking dish with cooking spray.
  3. Slice your zucchini using a mandolin lengthwise. Then cut each slice in half.
  4. Mix your ricotta, herbs, egg yolks and 1/4 cup of grated cheese.
  5. Lay your zucchini slices flat and add a heaping Tablespoon of ricotta mixture in the middle. Roll zucchini up to make a small ravioli type piece.
  6. Place rolls seam side down.
  7. Top rolls with pasta sauce and add your remaining grated cheese on top.
  8. Bake for for 25-30 minutes until the zucchini is tender.