A light and fresh zucchini lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with simple tomato sauce, fresh basil, and toasted pine nuts – this zucchini lasagna will be a warm-weather favorite!

Fresh and Light Zucchini Lasagna Roll-Ups [Vegan, Gluten-Free]

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Cooking Time



  • 2 medium or 1 large zucchini, thinly sliced lengthwise
  • 1 12-ounce container hummus or make your own
  • 1 1/2 cups baby spinach, stems removed
  • 1- 1 1/2 cups homemade or store-bought tomato sauce
  • 2 tablespoons toasted pine nuts
  • A handful of fresh basil, thinly sliced
  • Salt and pepper, to taste


  1. Thinly slice zucchini with a mandoline.
  2. Place slices on a paper towel, sprinkle with salt, and let 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.
  4. Cover the hummus with a few spinach leaves, and roll it up.
  5. Place each roll seam side down in an 8x8-inch baking dish coated with a layer of tomato sauce.
  6. Top with more tomato sauce and bake at 350F uncovered for 15 minutes until heated through.
  7. Add toasted pine nuts and fresh basil. Optional sprinkle of vegan Parmesan.

Nutritional Information

Per Serving: Calories: 276 | Carbs: 28 g | Fat: 15 g | Protein: 12 g | Sodium: 773 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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