Slow Cooker Zucchini Lasagna Rollups is a weeknight dinner that checks all the right boxes – it’s easy to make, filling, flavorful, and a refreshing alternative to your usual lasagna recipes!
SLOW COOKER ZUCCHINI LASAGNA ROLLUPS
This is such a perfect spring and summer recipe! It’s so fresh and cheesy, and there is no need to heat up your kitchen! With that in mind, summer doesn’t necessarily need to mean salads and fresh veggies all the time! I like to make meals like Slow Cooker Zucchini Lasagna Rollups during summertime – they’re satisfying while still being freshly flavored. They’re ideal for digging into after a long day in the sun! Be sure to get some dessert in with our Crockpot Blueberry Cobbler too!
How to Make Slow Cooker Zucchini Lasagna Rollups
1. Slice the zucchini. Use a mandolin slicer to slice the zucchini into long thin strips, you should have 15-20 slices. Layer the zucchini slices. Line a large baking pan with paper towels then place as many of the zucchini slices on top as can fit and sprinkle the tops with salt then place another sheet of paper towels on top and repeat the layering process.
2. Drain the liquids. Let the slices sit for at least 10 minutes and once they’re ready, use another paper towel to dab off any excess liquid before filling and rolling the zucchini up.
3. Make the filling. While the zucchini sit, stir the ricotta, cream cheese, garlic, egg, parmesan, Italian seasoning, salt and pepper together in a medium bowl.
4. Spread the filling. Stir in 1 cup of the mozzarella cheese, spinach and corn then lay one of the zucchini slices on a cutting board or clean countertop and spread 1-2 tablespoons of the filling on top, but don’t overfill it. Roll it up! Roll it up then repeat the process with the remaining zucchini slices and filling.
5. Assemble in the Crockpot. Pour ¾ of the pesto into the bottom of your slow cooker and spread it out then place the zucchini roll ups into the pot and spread the remaining pesto on top of each of the rollups.
6. Cook. Cover the pot with the lid and cook on low for 1 hour then sprinkle the remaining mozzarella cheese on top and cook once again for another 30 minutes or until the cheese starts to brown around the edges and bubble.
How to Store Slow Cooker Zucchini Lasagna Rollups
In an airtight container in the fridge, these rollups will stay fresh for up to 4 days. I have not tried this as a freezer meal.
Ingredients Notes for Slow Cooker Zucchini Lasagna Rollups
Cheeses – Freshly grate both cheeses yourself for the absolute best results. If you only have bagged cheese it will work fine in a pinch!
Zucchini – Zucchini is in season during the hot summer months, so get it while it’s fresh at your local farmer’s market!
Enjoy!
~Nichole
6
Slow Cooker Zucchini Lasagna Rollups
Ingredients
- 2-3 Zucchini Squash with the ends cut off
- 1 teaspoon Salt plus more for sprinkling on top of the zucchini
- 6 Ounces Ricotta Cheese
- 2 Ounces Cream Cheese at room temperature
- 3 Cloves Garlic finely minced
- 1 Large Egg
- ¼ Cup Freshly Grated Parmesan Cheese
- 1 teaspoon Italian Seasoning
- ½ teaspoon Ground Black Pepper
- 1 ½ Cups Mozzarella Cheese freshly shredded and divided
- 1 Cup Baby spinach chopped
- ½ Cup Sweet corn
- 8 Ounces Basil Pesto
Instructions
- Use a mandolin slicer to slice the zucchini into long thin strips, you should have 15-20 slices.
- Line a large baking pan with paper towels then place as many of the zucchini slices on top as can fit and sprinkle the tops with salt then place another sheet of paper towels on top and repeat the layering process.
- Let the slices sit for at least 10 minutes and once they’re ready, use another paper towel to dab off any excess liquid before filling and rolling the zucchini up.
- While the zucchini sit, stir the ricotta, cream cheese, garlic, egg, parmesan, Italian seasoning, salt and pepper together in a medium bowl.
- Stir in 1 cup of the mozzarella cheese, spinach and corn then lay one of the zucchini slices on a cutting board or clean countertop and spread 1-2 tablespoons of the filling on top, but don’t overfill it.
- Roll it up then repeat the process with the remaining zucchini slices and filling.
- Pour ¾ of the pesto into the bottom of your slow cooker and spread it out then place the zucchini roll ups into the pot and spread the remaining pesto on top of each of the rollups.
- Cover the pot with the lid and cook on low for 1 1/2 hours then sprinkle the remaining mozzarella cheese on top and cook once again for another 30 minutes or until the cheese starts to brown around the edges and bubble.
- Serve immediately with freshly chopped basil for garnish if desired.
What size of crockpot are you using?
I use a 6 quart