These zucchini roll-ups have all the cozy lasagna flavor, but use tender zucchini instead of noodles. Thin zucchini slices are filled with sausage and ricotta, covered with sauce and cheese, then baked until hot and bubbly.

How to Make Zucchini Lasagna Roll-Ups

There are a few steps, but they are simple. I will walk you through each one. The photos help a ton, too. While these bake, make some air fryer garlic bread for a complete meal!

1. Prep: Preheat the oven to 400°F and spray a 9×13 baking dish with cooking spray. Trim the zucchini and slice it into ⅛-inch ribbons. A mandoline makes this easy. Place the ribbons in a bowl of water while you make the filling.
2. Cook Sausage: Heat the olive oil in a skillet over medium-high heat. Cook the onion until soft. Add the sausage and cook until browned. Stir in the garlic and cook for 1 minute. Remove from heat.
3. Make Filling: In a large bowl, mix the ricotta, egg, ½ cup Parmesan, Italian seasoning, salt, and pepper. Let the sausage cool a bit, then stir it into the ricotta mix. In another bowl, mix the rest of the Parmesan with the mozzarella.
4. Fill Zucchini: Pour the marinara into the baking dish. Pat the zucchini dry with paper towels. Spread about 1 tablespoon of filling halfway up each ribbon.
5. Roll: Roll each zucchini ribbon from the filled side to the empty side. Place it seam-side down in the sauce. Repeat with the rest of the zucchini and filling.
6. Bake: Sprinkle the top with the cheese mix. Cover with foil and bake for 20 minutes. Uncover and bake 5 more minutes, or until the cheese is browned. Let the zucchini roll-ups cool for 5 minutes before serving.

More Delicious Zucchini Recipes

I love how versatile zucchini is! Not only is it a great side dish, like this cheesy zucchini gratin, but it’s also great for baking into desserts and bread. Try these other favorite recipes next, and be sure to check out all of our zucchini recipes!

I love salads in the summer, and this grilled shrimp salad is such a good one. It’s fresh, colorful, and filling without feeling heavy. And the dressing? Oh my gosh. The chipotle-lime flavor is so good, you’ll want to pour it on everything.

How to Make Grilled Shrimp Salad

Eating salad in the summer is my go-to, and this grilled shrimp salad is always on repeat! It has so much flavor, and I just love shrimp. Make it on its own for lunch, or add garlic bread, watermelon salad, and Brazilian lemonade for a complete dinner.

Dressing

1. Chipotle Lime Dressing: Add olive oil, cilantro, apple cider vinegar, lime juice, honey, chipotle peppers in adobo sauce, and salt to a blender and blend until smooth and combined. Taste and adjust the salt as needed.
2. Marinate: Add ¼ cup of the dressing to a bowl with the peeled shrimp to marinate for 15 minutes. Set the remaining dressing aside.

Grilled Shrimp Salad

3. Cook Corn: Heat the outdoor grill to medium heat. While the shrimp marinates, place the corn onto the grill and cook for 10-12 minutes, rotating a few times.
4. Cook Shrimp: Thread the marinated shrimp onto metal skewers, then grill for 2 minutes per side. Remove the shrimp skewers and corn from the grill.
5. Cut Corn: Carefully cut the kernels off the cob.
6. Assemble Salad: Toss romaine lettuce hearts, black beans, avocado, red onion, cherry tomatoes, and corn kernels. Then drizzle it with the dressing. Top with the shrimp and serve immediately.

More Amazing Summer Salads

 

These dragon noodles are the ultimate weeknight dinner when you’re craving big flavor fast. Tender noodles, spicy-sweet sauce, and savory pork come together for a dish that is fast and seriously addictive.

How to Make Dragon Noodles

My family loves these dragon noodles! I love them too because they are fast, easy, and full of flavor. We usually eat them on their own, but they also go well with veggie egg rolls, edamame, or a simple cucumber salad.

1. Cook Noodles: Cook the ramen noodles according to the package directions. Drain the noodles in a colander and set aside. Ramen noodles cook fast; I only cook mine for 3 minutes!
2. Cook Pork: In a large skillet, add sesame oil and ground pork. Cook over medium-high heat for 7-8 minutes, or until no longer pink.
3. Make Sauce: In a medium bowl, whisk together chili garlic sauce, soy sauce, brown sugar, and ginger paste.
4. Add Sauce: Stir the sauce and peanuts into the cooked pork to combine. Simmer the pork and sauce for 3 minutes.
5. Serve: Add the cooked ramen noodles to the skillet and toss to coat everything in the sauce. Top Dragon Noodles with sliced green onions and serve!

More Asian Noodle Recipes to Love

We love easy noodle dinners in our house, so I wanted to share a few more family favorites we make all the time.

My crispy parmesan garlic chicken with zucchini is a weeknight dinner hero. You get golden chicken with the best garlic parmesan crust. The tender zucchini cooks right in the same pan, so dinner is easy and full of flavor.

How to Make Parmesan Garlic Chicken with Zucchini

If your garden is full of zucchini, this is such a good way to use it up! The crispy parmesan chicken makes it filling enough for dinner. The garlic zucchini keeps it fresh and perfect for summer.

1. Bread the Chicken: Melt 4 tablespoons of butter in a shallow dish. In another shallow dish, mix the breadcrumbs, parmesan cheese, and flour. Season the chicken breasts with salt and pepper. Dip the chicken in the butter, then coat it in the breadcrumb mix.
2. Cook the Chicken: Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Once hot, add the breaded chicken. Cook each side for 3-4 minutes, until the outside is crispy and the chicken is cooked through. Set it aside on a plate.
3. Sauté the Zucchini: Add the last 2 tablespoons of butter back to the skillet. Add the garlic and zucchini, then sauté until tender. Season with salt and pepper, then add 1 tablespoon of parmesan.
4. Serve: Add the chicken back to the skillet with the zucchini. Heat for about 1 minute, then serve it right away.

More Zucchini Favorite Recipes

My family and I cannot get enough of this versatile summer vegetable! Take advantage of zucchini being in season and try out some of my other favorite zucchini recipes!

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Get ready for a fun-filled 4th of July with my easy and delicious menu plan, complete with a handy shopping list! From zesty BBQ chicken to refreshing strawberry pie, I’ve got everything you need for the perfect holiday!

This easy menu plan takes the stress out of feeding everyone for the 4th, so you can enjoy the parades, pool time, and sparklers. Add some extra red, white, and blue fun with my Red, White, and Blue Cake or Cream Cheese Strawberries, and don’t miss all of my 4th of July recipes for even more festive ideas!

My weekly menu meal preps always include a printable shopping list that is measured out and ready to go. It makes things so easy! If you don’t see something you like, check out my other weekly meal plans here.

More Red, White, and Blue Recipes

You can never have enough treats and patriotic snacks on the 4th of July.

This 5 Ingredient Blueberry Bread is the little shortcut loaf you’ll make once and then suddenly need every weekend. It’s soft, sweet, full of juicy blueberries, and comes together with only five simple ingredients.

How to Make 5 Ingredient Blueberry Bread

This easy blueberry bread recipe is one you can throw together quickly when that sweet tooth hits. If you love a good moist quick bread, you’ll also want to try my lemon, orange, or pineapple bread next!

1. Prep: Preheat the oven to 350°F. Grease an 8.5 x 4.5-inch pan with nonstick cooking spray and line with parchment paper. Set aside. In a large bowl, add melted butter, sugar, and eggs. Whisk until well combined.
2. Add: Add self rising flour and fresh blueberries to the bowl.
3. Stir: Stir until just combined.
4. Bake: Pour the batter into the prepared pan and bake for 55-60 minutes. You know when it’s done when a toothpick inserted into the center comes out clean. Cool 5 ingredient blueberry bread completely before slicing.

More Quick Bread Recipes

These grilled BBQ ribs are what summer cookouts are all about! Slow-cooked until fall-off-the-bone tender, then finished with a sticky, caramelized layer of BBQ sauce that’ll have everyone licking their fingers.

How to Make Grilled BBQ Ribs

These grilled BBQ ribs have a permanent spot on our summer menu, and once you make them, you’ll understand why. They cook up so tender and juicy, then get finished with a glossy BBQ sauce that clings to every bite in the best way. We love piling them onto a plate with classic cookout sides like corn on the cob, baked beans, and potato salad.

1. Prep and Peel Membranes: Preheat the grill to 300°F by setting all burners to low. You want to keep the grill heated to 300°F throughout the grilling process. Prepare baby back ribs by removing the membrane and patting them dry with a paper towel. Place the ribs in a large disposable aluminum pan.
2. Mix Dry Rub: In a small bowl, mix brown sugar, paprika, salt, black pepper, garlic powder, and onion powder.
3. Season: Rub the spice mixture on both sides of the ribs. Turn the ribs so the bone side is facing up. Pour apple juice into the bottom of the aluminum pan and cover tightly with aluminum foil.
4. Slow Cook: Place the pan of ribs on the grill and cook for 2 ½-3 hours. The ribs are ready when they are tender and reach an internal temperature of 190-200ºF.
5. Baste: Remove the foil from the pan and baste with some of the homemade or store-bought barbecue sauce. Carefully flip the ribs over and baste with more of the sauce.
6. Grill: Place the ribs directly over medium heat. Cover the grill and cook for 5 minutes. Flip the ribs and cook for an additional 5 minutes. Remove the ribs to a large tray or serving platter and let rest for 10 minutes. Cut the grilled BBQ ribs between the bones and serve.

More Ideas for the Perfect BBQ Spread

Don’t be surprised if these Hawaiian Lil’ Smokies steal the show! Slow cooked in a sweet and tangy pineapple BBQ sauce, they’re bite-sized, irresistible, and dangerously easy to snack on.

How to Make Hawaiian Lil’ Smokies

This Hawaiian little smokies recipe is one of those tried-and-true appetizers that my whole family loves. They couldn’t be easier to make, and they’re a hit every single time. The slow cooker makes them perfect for parties and game days since you can keep them warm and ready to serve. I love pairing them with other easy favorites like crispy potato skins, mozzarella sticks, or beer cheese dip for a simple party spread everyone enjoys.

1. Add to the slow cooker: Add the lit’l smokies and pineapple chunks to the slow cooker.
2. Make the Sauce: Combine barbecue sauce, pineapple juice, brown sugar, and soy sauce in a medium bowl.
3. Stir and Cook: Pour the sauce over the lil’ smokies and pineapple. Stir everything together, then cover and cook on LOW for 1 ½-2 hours, or on HIGH for 1 hour until everything is heated through before serving.

More Fun Appetizers to Try

This Jennifer Aniston Salad is light, fresh, and perfect for summer lunches. It’s packed with veggies, chickpeas, herbs, pistachios, and feta, then tossed in a simple lemon dressing that makes everything taste bright and delicious.

How to Make Jennifer Aniston Salad

Did you guys know Jennifer Aniston is rumored to have eaten a version of this salad every day while filming Friends? I mean, honestly, I get it. It’s fresh, crunchy, filling, and loaded with simple ingredients. Add some grilled chicken, and you’re getting your fiber and protein and winning at life, at least for lunch!

1. Add: In a large bowl, combine cooked quinoa, chickpeas, crisp cucumbers, fresh parsley, mint leaves, red onion, roasted pistachios, and creamy feta cheese.
2. Dressing: In a small bowl, whisk together lemon juice, extra virgin olive oil, and honey.
3. Combine: Pour the dressing over the salad ingredients, then toss to coat. Season with salt.

More Fresh Salad Ideas

If you’re looking for more fresh, healthy salads to support your nutrition goals and get you through the summer heat, I’ve got you covered.

Marry Me Pork Roast lives up to its name! Tender pork, slow cooked in a creamy, garlicky sun-dried tomato sauce that’s so good! Pile it over mashed potatoes or buttered noodles to soak up every drop.

How to Make Marry Me Pork Roast

This Mary Me Roast is one of those dinners I find myself making again and again because it’s so easy and my whole family loves it. The crockpot does all the work while the pork becomes tender and the sauce turns rich, creamy, and flavorful. We love it over mashed potatoes, but it’s just as delicious piled onto rice, a crusty roll, or served with your favorite veggies.

1. Mix the Sauce: Add the pork to a large slow cooker, and whisk the broth, sundried tomatoes, sundried tomato oil, tomato paste, garlic, and all the seasoning ingredients in a bowl.
2. Add Ingredients to the Slow Cooker: Pour the sauce over the pork, then cover and cook on LOW for 7-8 hours, or on HIGH for 4-5 hours.
3. Add Cream: 1 hour before the pork is finished cooking, combine the cream, parmesan, and cornstarch in a small bowl. Stir the cream mixture into the slow cooker, then cover and cook for the final hour.
4. Shred and Serve: Before serving, skim off any fat and discard it, then use two forks to shred the pork. Garnish Marry Me Pork Roast with basil before serving.

More Favorite Marry Me Recipes