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Zucchini Lasagna Roll Ups

A light and fresh Zucchini Lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with a Simple Homemade Tomato Sauce, fresh basil and toasted pine nuts - this zucchini lasagna will be a summer favorite!

Course Main Course
Cuisine American
Keyword lasagna, vegetarian, zucchini recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 250 kcal


  • 2 medium or 1 large zucchini thinly sliced lengthwise
  • 1 12 oz container hummus I love roasted eggplant hummus with this recipe
  • 1.5 cups baby spinach stems removed
  • 1- 1.5 cups homemade or store-bought tomato sauce (use this easy tomato sauce recipe)
  • 2 Tbs toasted pine nuts
  • handful of fresh basil thinly sliced
  • salt and pepper to taste


  1. Thinly slice zucchini with a mandoline. I use my thinnest setting.
  2. Place slices on a paper towel, sprinkled with salt and let to sit for about 20 minutes while you make the homemade tomato sauce, if making.
  3. After 20 minutes, you'll press each side with a paper towel and spread each slice with a layer of hummus on one side. Cover the hummus with a few spinach leaves and roll it up!
  4. Place each roll seam side down in a 8 x 8 baking dish coated with a layer of tomato sauce.
  5. Top with more tomato sauce + bake at 350F uncovered for 15 minutes until heated through.
  6. Add toasted pine nuts and fresh basil. Optional sprinkle of parmesan.


There are often odd and end pieces of zucchini left over, I use those on veggie sandwiches or in my Zucchini Bread Oatmeal!

*If you can find straight zucchini that will make slicing much easier!

Nutrition Facts
Zucchini Lasagna Roll Ups
Amount Per Serving (1 g)
Calories 250
* Percent Daily Values are based on a 2000 calorie diet.