Easy zucchini lasagna roll-ups in red sauce garnished with herbs.
4.67 from 9 votes

Zucchini Lasagna Roll-Ups | Keto, Low-Carb

Treat yourself to these low-carb and keto zucchini lasagna roll-ups!  They have all of the flavor of a traditional lasagna recipe without the unnecessary carbs.  Plus, these zucchini lasagna rolls are naturally gluten-free lasagna recipe, too!

Course Dinner, lunch, Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 353 kcal


  • 3 large zucchini ends trimmed and cut 1/8-inch thick
  • Salt
  • 1 Tbsp. Olive oil
  • 2 cloves garlic crushed
  • ½ cup sweet onion finely diced
  • 3/4 lb. ground turkey
  • 1 ½ cups Marinara sauce
  • 2 cups mozzarella cheese divided
  • 1 cup ricotta full-fat
  • ½ cup Parmesan cheese
  • 1 egg
  • 2 tsp. Italian seasonings
  • ½ tsp. salt
  • ¼ tsp. Pepper


  1. Preheat oven to 400 degrees.
  2. Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.

  3. Lay zucchini flat and sprinkle with 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!)

  4. In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
  5. Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
  6. In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined.  Add ground turkey mixture and stir until combined.

  7. Place 1 ½ tablespoons of the turkey 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.

  8. Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
  9. Bake in preheated oven for 25-30 minutes.
  10. Serve with fresh parsley and enjoy!  Serving size is 4 zucchini roll-ups.

Recipe Video

Recipe Notes

*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.  

Nutrition Facts
Zucchini Lasagna Roll-Ups | Keto, Low-Carb
Amount Per Serving
Calories 353 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Cholesterol 114mg38%
Sodium 931mg40%
Potassium 751mg21%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 6g7%
Protein 32g64%
Vitamin A 1045IU21%
Vitamin C 22.8mg28%
Calcium 432mg43%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.