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Healthy Zucchini Lasagna Roll-Ups in a white dish for dinner.
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5 from 3 votes

Zucchini Lasagna Roll-Ups Recipe

Traditional lasagna gets a low-carb makeover in this easy Zucchini Lasagna Roll-Ups recipe. Sliced zucchini is filled with ground meat, ricotta, mozzarella, Parmesan, and Italian seasonings then baked in marinara sauce for an impressive keto dinner.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dinner, lunch, Main Course
Cuisine: Italian
Servings: 6 servings


  • 3 large zucchini ends trimmed and cut 1/8-inch thick
  • 1 tsp. salt divided
  • 1 Tbsp. oil avocado or olive
  • 2 cloves garlic finely minced
  • ½ small sweet onion finely diced
  • 1 lb. ground beef or turkey 85/15 or 90/10
  • 2 cups Marinara sauce
  • 2 cups mozzarella cheese divided
  • 1 cup ricotta full-fat
  • ½ cup Parmesan cheese grated
  • 1 egg
  • 2 tsp. Italian seasonings
  • ¼ tsp. black pepper


  • Prep the Zucchini: Preheat oven to 400 degrees. Using a mandoline, cut zucchini lengthwise into ⅛ inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices. Lay zucchini flat and sprinkle with ½ salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
    3 large zucchini
  • Make the Meat Filling: In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground meat and cook for an additional 6-8 minutes, or until completely cooked through.
    1 Tbsp. oil, 2 cloves garlic, ½ small sweet onion, 1 lb. ground beef or turkey
  • Make the Cheese Filling: In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined.  Add meat mixture and stir until combined.
    2 cups mozzarella cheese, 1 cup ricotta, ½ cup Parmesan cheese, 1 egg, 2 tsp. Italian seasonings, 1 tsp. salt, ¼ tsp. black pepper
  • Roll it Up: Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish. Place 1 ½ tablespoons of the meat and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices. Pour remaining marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
    2 cups Marinara sauce, 2 cups mozzarella cheese
  • Bake and Serve: Bake in preheated oven for 25-30 minutes. Serve with fresh parsley and enjoy! Serving size is 4 zucchini roll-ups.



*Follow step #3, but also refrigerate your zucchini roll-ups overnight.  Do this AFTER rolling them up but BEFORE baking them and adding the marinara.  After a few hours, they will have released a lot more moisture and you can simply drain out the extra liquid before adding your marinara sauce and baking.  

Prep-Ahead Instructions:

Make the zucchini roll-ups and cover and refrigerate until ready to bake. (Prepare them no more than a few hours in advance as the zucchini will begin to release even more liquid.) Bring to room temperature before placing in the oven. You can also bake and then refrigerate or freeze. 

Storage Directions:

Keep any remaining roll-ups in an airtight container in the refrigerator for up to 4-5 days. Prepare the recipe and let it cool completely. Then, store in a freezer-safe airtight container in the refrigerator for up to 3 months. Warm leftovers quickly in the microwave, or reheat in an oven-safe dish in a 350° oven.

Recipe Tips:

  • Use a mandoline. This is the most precise, quick, and easy method to cut the zucchini.
  • Release the moisture. Use the salt trick to get extra water out of the zucchini.
  • Bump up the spice. Add crushed red pepper flakes into the ground meat mixture.
  • Use summer squash instead. They have a super similar texture to zucchini but will taste a tad bit sweeter.
  • Make it simple. Skip the rolling up and layer the zucchini like noodles in lasagna form.


Calories: 353kcal | Carbohydrates: 11g | Protein: 32g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 931mg | Potassium: 751mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 22.8mg | Calcium: 432mg | Iron: 2.6mg