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slow cooker zucchini lasagna roll ups

Slow Cooker Zucchini Lasagna Rollups

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!
Prep Time 30 mins
Cook Time 1 hr 30 mins
Total Time 2 hrs
Course Main Course
Cuisine American
Servings 6
Calories 341 kcal


  • 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


  • 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 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.
  • Serve immediately with freshly chopped basil for garnish if desired.


NOTE:  This recipe makes 15-20 rollups total depending on how large your zucchini slices are.


Serving: 3RollsSodium: 980mgCalcium: 295mgVitamin C: 14mgVitamin A: 1844IUSugar: 4gFiber: 2gPotassium: 302mgCholesterol: 49mgCalories: 341kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 10gFat: 28gProtein: 13gCarbohydrates: 11gIron: 1mg
Keyword slow cooker zucchini lasagna roll ups, zucchini lasagna roll ups
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