Easy Yellow Squash Roll Ups

I’ve been making these yellow squash roll-ups on repeat lately, and they’ve honestly become one of my favorite ways to use up summer squash! The creamy ricotta filling mixed with fresh basil and garlic gets tucked into tender squash ribbons, then baked in marinara sauce until everything is perfectly melty and delicious. Trust me, even my picky eaters can’t resist these cheesy, veggie-packed roll-ups!

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Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1250
• Protein: 60-70 g
• Fat: 70-80 g
• Carbohydrates: 55-65 g

Ingredients

For the base:

• 2 large zucchini
• 3 cups tomato sauce (I use Rao's Homemade Marinara for better flavor)
• 16 oz mushrooms
• 1.5 tbsp olive oil
• 1/4 tsp red pepper flakes
• salt
• pepper

For the filling:

• 15 oz ricotta (I prefer Galbani for its extra creamy texture)
• 1 egg
• 1/3 cup parmesan (finely grated to blend smoothly)
• 1/2 cup fresh basil
• 2 tbsp fresh parsley, chopped
• 2 tbsp oregano
• 3 cloves garlic (freshly minced for best aroma)

For the topping:

• 1 1/4 cups mozzarella (I use Kraft shredded mozzarella for great melting)

Step 1: Prepare the Mise en Place and Ricotta Filling

• 15 oz ricotta
• 1 egg
• 1/3 cup parmesan, finely grated
• 1/2 cup fresh basil
• 2 tbsp fresh parsley, chopped
• 2 tbsp oregano
• 3 cloves garlic, freshly minced
• salt
• pepper

Start by gathering all your ingredients and doing your prep work.

Mince the 3 garlic cloves, chop the fresh basil and parsley, and finely grate the parmesan cheese—I always grate parmesan fresh rather than using pre-grated because it blends much more smoothly into the filling.

In a medium bowl, combine the ricotta, egg, grated parmesan, fresh basil, parsley, oregano, minced garlic, a pinch of salt, and pepper.

Mix until well combined and set aside.

Taste the filling and adjust seasonings as needed.

Step 2: Slice and Roast the Zucchini

• 2 large zucchini
• salt
• pepper

Trim the ends off both zucchini and slice them lengthwise into thin, even strips—about 1/4 inch thick works best for rolling.

Arrange the slices on a baking sheet, season generously with salt and pepper on both sides, and roast at 400°F for 8 minutes until they're tender but still hold their shape.

Remove from the oven and let cool for a few minutes so they're easier to handle when rolling.

Step 3: Sauté the Mushrooms and Build the Sauce Base

• 16 oz mushrooms
• 1.5 tbsp olive oil
• salt
• pepper
• 3 cups tomato sauce
• 1/4 tsp red pepper flakes

While the zucchini cools, slice the 16 oz mushrooms into thin pieces.

Heat 1.5 tbsp olive oil in a large skillet over medium-high heat and add the mushrooms with a pinch of salt and pepper.

Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and any excess moisture has evaporated.

Pour the 3 cups tomato sauce into a 9x13 inch baking dish and stir in the cooked mushrooms and 1/4 tsp red pepper flakes, mixing to combine evenly.

Step 4: Roll and Assemble the Squash Rollups

• roasted zucchini slices from Step 2
• ricotta filling from Step 1
• mushroom sauce from Step 3

Take each cooled zucchini slice and place a generous spoonful of the ricotta filling from Step 1 near one end, then carefully roll it up tightly and place it seam-side down in the baking dish with the mushroom sauce.

I find that arranging the rolls snugly together helps them stay in place and cook evenly.

Continue until all zucchini slices and filling are used, nestling the rolls close together in the sauce.

Step 5: Top with Cheese and Bake

• 1 1/4 cups mozzarella

Sprinkle the 1 1/4 cups mozzarella evenly over the top of all the rollups.

Bake in a 400°F oven for 10-15 minutes until the cheese is melted and bubbly and the sauce is bubbling around the edges.

For extra browning and a slightly crispy cheese top, finish under the broiler for 1 minute, watching carefully to avoid burning.

Let cool for 2-3 minutes before serving for easier plating.

Easy Yellow Squash Roll Ups

Delicious Easy Yellow Squash Roll Ups recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 4 servings

Calories 1175 kcal

Ingredients

  

For the base

• 2 large zucchini
• 3 cups tomato sauce (I use Rao's Homemade Marinara for better flavor)
• 16 oz mushrooms
• 1.5 tbsp olive oil
• 1/4 tsp red pepper flakes
• salt
• pepper

For the filling

• 15 oz ricotta (I prefer Galbani for its extra creamy texture)
• 1 egg
• 1/3 cup parmesan (finely grated to blend smoothly)
• 1/2 cup fresh basil
• 2 tbsp fresh parsley, chopped
• 2 tbsp oregano
• 3 cloves garlic (freshly minced for best aroma)

For the topping

• 1 1/4 cups mozzarella (I use Kraft shredded mozzarella for great melting)

Instructions

 

• Start by gathering all your ingredients and doing your prep work. Mince the 3 garlic cloves, chop the fresh basil and parsley, and finely grate the parmesan cheese—I always grate parmesan fresh rather than using pre-grated because it blends much more smoothly into the filling. In a medium bowl, combine the ricotta, egg, grated parmesan, fresh basil, parsley, oregano, minced garlic, a pinch of salt, and pepper. Mix until well combined and set aside. Taste the filling and adjust seasonings as needed.
• Trim the ends off both zucchini and slice them lengthwise into thin, even strips—about 1/4 inch thick works best for rolling. Arrange the slices on a baking sheet, season generously with salt and pepper on both sides, and roast at 400°F for 8 minutes until they're tender but still hold their shape. Remove from the oven and let cool for a few minutes so they're easier to handle when rolling.
• While the zucchini cools, slice the 16 oz mushrooms into thin pieces. Heat 1.5 tbsp olive oil in a large skillet over medium-high heat and add the mushrooms with a pinch of salt and pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and any excess moisture has evaporated. Pour the 3 cups tomato sauce into a 9x13 inch baking dish and stir in the cooked mushrooms and 1/4 tsp red pepper flakes, mixing to combine evenly.
• Take each cooled zucchini slice and place a generous spoonful of the ricotta filling from Step 1 near one end, then carefully roll it up tightly and place it seam-side down in the baking dish with the mushroom sauce. I find that arranging the rolls snugly together helps them stay in place and cook evenly. Continue until all zucchini slices and filling are used, nestling the rolls close together in the sauce.
• Sprinkle the 1 1/4 cups mozzarella evenly over the top of all the rollups. Bake in a 400°F oven for 10-15 minutes until the cheese is melted and bubbly and the sauce is bubbling around the edges. For extra browning and a slightly crispy cheese top, finish under the broiler for 1 minute, watching carefully to avoid burning. Let cool for 2-3 minutes before serving for easier plating.