Baked Five Cheese Ziti al Forno Recipe

Lasagna has always been ultimate comfort food in my book, but let’s be honest, traditional lasagna can be a bit heavy and time-consuming. I love the layers of rich sauce, creamy cheese, and savory filling, but sometimes I crave something lighter, especially during warmer months or when I’m trying to incorporate more vegetables into our meals. That’s where these Slow Cooker Zucchini Lasagna Rollups came into my life, and oh, what a game-changer they’ve been! Replacing pasta sheets with tender ribbons of zucchini not only lightens up the dish considerably but also adds a fresh, subtle flavor that complements the classic lasagna fillings beautifully. The real magic, however, is the slow cooker method. Instead of heating up the kitchen with the oven, everything simmers gently away, melding the flavors and cooking the zucchini to perfection with minimal hands-on effort. The first time I served these, my family was intrigued, maybe even a little skeptical. But after the first bite – the tender zucchini encasing a warm, cheesy spinach-ricotta filling, all bathed in savory marinara – they were completely won over. It’s become a requested favorite, proving that healthy comfort food is not only possible but incredibly delicious and satisfyingly easy.

Complete Ingredients with Amounts

This recipe yields approximately 4-6 servings, depending on appetite and the size of the rollups.

For the Zucchini “Noodles”:

• Medium Zucchini: 3-4 large (about 2.5 – 3 lbs total / 1.1 – 1.4 kg). Choose straight, firm zucchini for easier slicing.
• Salt: 1-2 teaspoons (for drawing out moisture)

For the Ricotta Filling:

• Whole Milk Ricotta Cheese: 1 container (15 oz / approx 425g). Whole milk ricotta provides a richer, creamier texture.
• Frozen Chopped Spinach: 1 package (10 oz / 280g), thawed and squeezed very dry. (Crucial step!)
• Grated Parmesan Cheese: 1/2 cup (approx 50g), plus extra for topping.
• Shredded Mozzarella Cheese (Low-Moisture, Part-Skim): 1 cup (approx 113g), divided. Low-moisture cheese prevents excess water.
• Large Egg: 1, lightly beaten (acts as a binder).
• Garlic Powder: 1/2 teaspoon.
• Dried Italian Seasoning: 1 teaspoon (or a mix of dried oregano, basil, thyme).
• Salt: 1/4 teaspoon (adjust to taste, remember Parmesan is salty).
• Black Pepper: 1/4 teaspoon, freshly ground.
• Optional: Pinch of red pepper flakes for a little heat.

For Assembly:

• Marinara Sauce: 1 jar (24-26 oz / approx 700-750g) of your favorite store-bought sauce, OR equivalent homemade marinara. Choose a good quality, flavorful sauce.
• Fresh Basil or Parsley: Chopped, for garnish (optional).

Equipment:

• Slow Cooker (5-quart or larger recommended)
• Mandoline Slicer (highly recommended) or very sharp knife
• Baking Sheets lined with Paper Towels or clean Kitchen Towels
• Large Bowl
• Measuring Cups and Spoons
• Spatula

Instructions

Follow these detailed steps to ensure your zucchini lasagna rollups are flavorful and hold their shape beautifully in the slow cooker.

Step 1: Prepare the Zucchini “Noodles” (The Key to Avoiding Watery Results!)

• Wash the zucchini thoroughly. Trim off both ends.
• Slicing: Using a mandoline slicer is the easiest way to get consistent, thin slices. Set the mandoline to about 1/8-inch thickness (2-3 mm). Carefully slice the zucchini lengthwise into long, flat ribbons. If you don’t have a mandoline, use a very sharp chef’s knife and slice as thinly and evenly as possible. You may need to discard the outermost slices that are mostly skin. Aim for wide, pliable strips.
• Salting (Crucial Step): Arrange the zucchini slices in a single layer (or slightly overlapping) on baking sheets lined with several layers of paper towels or clean kitchen towels. Sprinkle the slices evenly with 1-2 teaspoons of salt. The salt helps draw out excess moisture from the zucchini, which is essential to prevent a watery lasagna.
• Rest and Drain: Let the salted zucchini sit for at least 20-30 minutes (up to an hour is even better). You will see beads of water forming on the surface.
• Pat Dry: Using more paper towels or another clean kitchen towel, thoroughly pat the zucchini slices dry, pressing gently to remove as much released moisture as possible. Flip them over and pat the other side dry as well. Set the dried slices aside.

Step 2: Prepare the Ricotta Filling

• Squeeze the Spinach: This is critical! Thaw the frozen spinach completely. Place the thawed spinach in a clean kitchen towel, cheesecloth, or several layers of sturdy paper towels. Gather the towel around the spinach and squeeze tightly over a sink or bowl to remove as much liquid as possible. You’ll be surprised how much water comes out. Wet spinach will make your filling (and the final dish) watery. The squeezed spinach should feel quite dry and compact.
• Combine Filling Ingredients: In a large bowl, combine the well-squeezed spinach, ricotta cheese, grated Parmesan cheese, 1/2 cup of the shredded mozzarella cheese, the lightly beaten egg, garlic powder, Italian seasoning, 1/4 teaspoon salt, black pepper, and red pepper flakes (if using).
• Mix Well: Stir everything together until well combined and the spinach is evenly distributed throughout the cheese mixture. Taste and adjust seasonings if needed (be mindful of Parmesan’s saltiness).

Step 3: Assemble the Zucchini Lasagna Rollups

• Lay a dried zucchini slice flat on your work surface.
• Spread approximately 1-2 tablespoons of the ricotta filling evenly over the zucchini slice, leaving a small border (about 1/4 inch) along the edges. Don’t overfill, or the filling will squeeze out excessively when rolled. The amount will depend on the width and length of your zucchini slice.
• Carefully, starting from one of the short ends, roll the zucchini slice up snugly, like a jelly roll.
• Place the finished rollup seam-side down (or leaning against the side) in the slow cooker (see next step) or temporarily on a plate while you assemble the rest.
• Repeat with the remaining zucchini slices and filling. You might have some extra zucchini slices or a little leftover filling depending on the size of your zucchini.

Step 4: Layer in the Slow Cooker

• Spread about 1/2 to 1 cup of the marinara sauce evenly over the bottom of your slow cooker insert. This prevents the rollups from sticking directly to the bottom and provides a base layer of flavor.
• Carefully arrange the zucchini rollups seam-side down (or standing upright, packed closely together if space allows – this helps them hold their shape) in the slow cooker on top of the sauce layer. Pack them in snugly but gently. Depending on the size of your slow cooker, you might need to create two layers.
• If creating a second layer, spoon a little more marinara sauce over the first layer of rollups before adding the second layer on top.
• Pour the remaining marinara sauce evenly over the top of all the rollups, ensuring they are mostly covered.

Step 5: Slow Cook

• Secure the lid on the slow cooker.
• Cook on the LOW setting for 2.5 to 4 hours. Cooking time can vary depending on your slow cooker model and how tender you like the zucchini.
• Why LOW heat? Cooking on low allows the zucchini to become tender without turning completely mushy and helps the flavors meld gently. High heat can sometimes make the zucchini release more water or cook too quickly on the edges.
• The rollups are done when the zucchini is fork-tender (a fork or knife inserted into a rollup meets little resistance) and the sauce is bubbly around the edges.

Step 6: Add Top Cheese and Finish

• Once the rollups are cooked, carefully remove the slow cooker lid (tilt it away from you to avoid steam).
• Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the rollups.
• Replace the lid and continue cooking on LOW for another 10-15 minutes, or just until the cheese is melted and bubbly.
• Optional Broiler Finish (Use Caution!): If your slow cooker insert is oven-safe, you can carefully transfer it to the oven and broil for 2-3 minutes to get the cheese golden brown and bubbly. Watch it very closely as broiler burns things quickly! Alternatively, sometimes just letting it sit with the lid on after adding cheese is sufficient.

Step 7: Rest and Serve

• Turn off the slow cooker. Let the zucchini lasagna rollups rest in the slow cooker with the lid off (or slightly ajar) for at least 10-15 minutes before serving. This allows the sauce to thicken slightly and makes the rollups easier to serve without falling apart.
• Carefully lift the rollups out using a spatula (a fish spatula works well) and serve immediately.
• Garnish with fresh chopped basil or parsley and an extra sprinkle of Parmesan cheese, if desired.

Nutrition Facts

• Servings: Approximately 4-6 servings.
• Calories Per Serving (Estimate): Around 350-500 kcal.
• Important Disclaimer: These nutritional values are highly estimated and are subject to significant variation based on:
  • The exact size and water content of the zucchini used.
  • The specific brands and fat content of ricotta, mozzarella, and Parmesan cheeses.
  • The type of marinara sauce used (sugar and sodium content vary widely).
  • How much moisture was successfully removed from the zucchini and spinach.
  • Precise portion sizes consumed.

Generally, compared to traditional pasta lasagna, these zucchini rollups are lower in carbohydrates and calories, higher in certain vitamins (from zucchini and spinach), and provide a good amount of protein from the cheese. They fit well into lower-carb, keto-friendly (check sauce carbs), and gluten-free diets.

Preparation Time

• Zucchini Salting/Resting (Inactive): 20-60 minutes
• Active Prep Time (Slicing zucchini, mixing filling, rolling): 25-35 minutes
• Slow Cooker Cook Time: 2.5 – 4 hours (on LOW)
• Cheese Melting/Resting Time: 15-25 minutes
• Total Time: Approximately 3 hours 30 minutes to 5 hours 30 minutes (mostly hands-off cooking time)

Note: The active preparation can feel intensive, but the long, hands-off cooking time makes it manageable.

How to Serve

Serving these delicate rollups requires a gentle touch, but their presentation is rewarding. Here are some ideas:

• Serving Method:
  • Use a wide, flexible spatula (like a fish spatula or thin pancake turner) to carefully lift each rollup from the slow cooker.
  • Serve 2-3 rollups per person, depending on size and appetite.
  • Spoon extra marinara sauce from the bottom of the slow cooker over the rollups on the plate.
• Presentation:
  • Arrange the rollups neatly on individual plates or a serving platter.
  • Garnish generously with fresh chopped basil or parsley for a vibrant color contrast and fresh flavor.
  • Offer extra grated Parmesan cheese at the table.
  • A sprinkle of red pepper flakes can add visual appeal and a touch of heat.
• Accompaniments (Side Dishes): Since the main dish is relatively light yet rich in flavor, pair it with simple sides:
  • Simple Green Salad: A crisp salad with a light vinaigrette (lemon or balsamic) provides a refreshing counterpoint. Think mixed greens, cucumber, cherry tomatoes.
  • Crusty Bread: While the dish is low-carb, serving garlic bread or crusty Italian bread is great for soaking up the delicious marinara sauce for those not strictly avoiding carbs.
  • Roasted Vegetables: Simple roasted asparagus or broccoli adds more greens and texture.
  • Antipasto Skewers: Olives, cherry tomatoes, mozzarella balls, artichoke hearts for a light, flavorful start or side.

Additional Tips (5 Tips)

1. Master the Moisture Management: This cannot be overstated for zucchini lasagna. Thoroughly salting and patting the zucchini dry is non-negotiable. Equally important is squeezing all excess water from the thawed frozen spinach. Using low-moisture mozzarella also helps. If your marinara sauce seems thin, consider simmering it briefly on the stove to thicken slightly before adding it to the slow cooker. Watery results are the most common pitfall, and these steps are the best defense.
2. Uniform Zucchini Slices are Key: Using a mandoline slicer is highly recommended for achieving thin, even slices (about 1/8-inch). Uniform thickness ensures the zucchini ribbons cook evenly and are pliable enough to roll without breaking easily. If using a knife, take your time and aim for consistency. Slices that are too thick won’t roll well and may remain too firm, while slices that are too thin might tear or disintegrate.
3. Don’t Overcook: Keep an eye on the rollups, especially towards the minimum cooking time suggested for your slow cooker. Zucchini can go from perfectly tender to overly soft relatively quickly in the moist heat of a slow cooker. Start checking for fork-tenderness around the 2.5-hour mark on LOW. You want the zucchini tender but still holding its shape.
4. Flavor Boosters for the Filling: Elevate the standard ricotta filling! Consider adding a tablespoon of chopped fresh herbs (like basil or parsley) directly into the filling mixture. A pinch of nutmeg complements spinach and ricotta beautifully. Sautéed minced mushrooms or finely diced sun-dried tomatoes (oil-packed, drained) can also add depth and texture to the filling.
5. Make-Ahead Potential: You can assemble the zucchini lasagna rollups (Steps 1-3) a day ahead. Lay the completed raw rollups in a single layer in an airtight container lined with paper towels (to absorb any further moisture) and refrigerate. On cooking day, simply layer them in the slow cooker with the sauce (Step 4) and proceed with cooking. Note that cooking time might need a slight increase if starting with chilled rollups. Avoid freezing uncooked rollups, as zucchini’s texture suffers upon thawing.

FAQ Section (5 Q&A)

Q1: My zucchini lasagna always comes out watery. What else can I do?

• A: Watery results are common with zucchini lasagna. Beyond diligently salting/drying the zucchini and squeezing the spinach bone-dry, consider these: 1) Use a thicker marinara sauce, or simmer your sauce briefly to reduce its water content before adding. 2) Ensure you’re using low-moisture mozzarella. 3) After cooking and before adding the top cheese, carefully tilt the slow cooker insert (if safe and possible) or use a ladle to spoon out some excess clear liquid from the bottom. 4) Let the dish rest for a good 15-20 minutes after cooking, uncovered, to allow steam to escape and the sauce to thicken slightly.

Q2: Can I make this recipe without a mandoline slicer?

• A: Yes, but it requires more care and patience. You’ll need a very sharp chef’s knife and a steady hand. Place the zucchini flat on a cutting board and carefully slice lengthwise into planks, aiming for that 1/8-inch thickness. Try to keep the slices as even as possible for consistent cooking and rolling. A vegetable peeler can create very thin ribbons, but they might be too fragile or narrow for substantial rollups; a knife is generally better for achieving wider “noodle” planks.

Q3: Can I substitute cottage cheese for ricotta cheese in the filling?

• A: Yes, cottage cheese can be used as a substitute for ricotta, offering a slightly different texture and tangier flavor. For best results, choose full-fat small curd cottage cheese. It tends to be more watery than ricotta, so consider draining it well (perhaps in a fine-mesh sieve for a while) or even giving it a quick blend in a food processor for a smoother texture closer to ricotta before mixing it with the other filling ingredients. Adjust seasoning as needed.

Q4: Is it possible to make this recipe with meat sauce?

• A: Absolutely! To incorporate meat, simply brown your choice of ground meat (beef, Italian sausage, turkey) with onions and garlic, drain off any excess fat, and then stir it into your favorite marinara sauce. Use this meat sauce in place of the plain marinara sauce called for in the recipe (layered on the bottom and poured over the rollups). Ensure the meat is fully cooked before adding it to the slow cooker. This adds another layer of savory depth.

Q5: Can I freeze leftover Slow Cooker Zucchini Lasagna Rollups?

• A: Yes, you can freeze cooked leftovers, but be aware that the texture of zucchini changes upon freezing and thawing – it will likely become softer and may release more water. For best results, let the cooked rollups cool completely. Freeze them in an airtight, freezer-safe container (either individually wrapped or layered carefully with parchment paper between layers if needed) for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in the microwave, oven, or even back in a saucepan with a little extra sauce until heated through. Avoid refreezing thawed leftovers.

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