Easy Zucchini Lasagna Roll Ups (Low-Carb)
These Zucchini Lasagna Roll Ups are a low-carb, veggie-forward twist on traditional lasagna. Thin strips of zucchini are rolled up with a creamy ricotta-Parmesan filling, smothered in marinara sauce, topped with melted mozzarella, and baked to perfection.Perfect for a healthy weeknight dinner, this recipe is gluten-free, keto-friendly, and full of classic Italian flavor—minus the carbs!
Ingredients
- 3 large zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ⅓ cup grated Parmesan cheese
- 1 large egg
- 1 ½ cups marinara sauce store-bought or homemade
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil for greasing baking dish
Instructions
Step 1: Prep the zucchini
- Slice zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife.
Step 2: Remove excess moisture
- Lay the strips on paper towels. Sprinkle with salt and let sit for 15 minutes. Pat dry with additional paper towels.
Step 3: Make the filling
- In a medium bowl, combine ricotta, egg, Parmesan, garlic, Italian seasoning, salt, and pepper. Mix until smooth.
Step 4: Preheat oven
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.
Step 5: Assemble the roll ups
- Spread 1–1½ tablespoons of cheese filling on each zucchini strip. Roll tightly and place seam-side down in the prepared baking dish with a layer of marinara sauce on the bottom.
Step 6: Add sauce and cheese
- Pour remaining marinara sauce over the roll ups. Sprinkle shredded mozzarella on top.
Step 7: Bake
- Bake uncovered for 25–30 minutes until the cheese is bubbly and golden.
Step 8: Let rest
- Allow to cool for 5–10 minutes before serving to let the cheese filling set.