Traditional lasagna gets a low-carb makeover in this easy Zucchini Lasagna Roll-Ups recipe. With a simple salt trick avoid watery squash and serve the best gluten-free and keto Italian meal!
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.
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!)
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.
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.
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.