Zucchini Lasagna Roll-Ups

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. With a simple salt trick avoid watery squash and serve the best gluten-free Italian meal!

Never have I ever had something so incredibly tasty that had so few carbs!!

Growing up, I would always order the lasagna at Olive Garden. Little did I know, it wasn’t the lasagna noodles that carried all of the flavor… it was everything else. And these zucchini lasagna roll-ups totally prove that.

They’re saucy, cheesy, meaty, and have that perfect hearty flavor and feel, but without the heavy feeling after!

While these tiny bites of zucchini lasagna bliss do take a little bit of love and effort, they are an absolute crowd-pleaser and look totally gorgeous. AmIright?

So put in a little bit of elbow grease before your next Keto ladies group gathering and you are sure to be deemed the best chef on the block.

Ingredients

The simple ingredients you need to make Zucchini Roll-Ups include:

• Zucchini. Fresh homegrown zucchini or from a Farmer’s market is ideal for the best flavor. Otherwise organic found at your local store will work.
• Garlic. Crushed garlic cloves add a wonderful flavor, but garlic powder may be substituted.
• Onion. Finely diced sweet onions are best. You can also use a red or yellow onion.
• Ground meat. Turkey is used in this recipe. However you can also use beef, Italian sausage, or chicken.
• Marinara sauce. Use your favorite store-bought marinara, or make your own spaghetti sauce!
• Mozzarella. The yummy melty part! You can use a low-moisture part-skim mozzarella, but the flavor won’t be as rich.
• Ricotta. As with the mozzarella, go for the full-fat ricotta cheese for the best taste and texture.
• Parmesan. Use the finely grated powdery cheese as opposed to the shredded Parmesan.
• Egg. Select a standard large egg. Organic and pasture-raised or free range eggs taste best. They’re also the healthiest option for you.
• Italian seasonings. Use a store-bought mix or make your own containing marjoram, thyme, rosemary, sage, oregano, and basil.

How to Make

Slicing Zucchini

There is one HUGE determinant to how quickly you can whip up these zucchini lasagna roll-ups… and that is?

A mandoline.

I am sure many of you have one lying around in some cabinet collecting dust, so go ahead and pull it out and put it to work!

A mandoline slices the zucchini in perfect 1/8″ slices so they will roll up with ease.

If you do not have a mandoline, no worries! You can always slice your zucchini by hand, but please be very, very careful!

Meal Prep and Storage

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

Dietary Modifications

The recipe you’ll find below is already gluten-free, low-carb, and keto as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

• Dairy-Free: Use dairy-free mozzarella, ricotta, and Parmesan cheese.
• Vegetarian: Leave out the ground meat. Substitute for more veggies like mushrooms if you like.
• Vegan: Select plant-based cheeses, omit the ground meat, and use an egg substitute.

FAQs

Expert Tips and Tricks

• Use a mandoline. This is the most precise, quick, and easy method to slice 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 turkey mixture.
• Use summer squash instead of zucchini. They have a super similar texture but will taste a tad bit sweeter.
• Make it simple. Skip the rolling up and layer the zucchini like noodles in lasagna form.

Other low-carb and keto dinner recipes:

For more delicious healthy meals, check out these recipes:

Spinach Artichoke Stuffed Chicken Breast

Stuffed Zucchinis with Taco Filling

Ground Turkey Taco Lettuce Wraps

Egg Roll in a Bowl

More low-carb dinner recipes.

4 from 27 votes

Zucchini Lasagna Roll-Ups | Keto, Low-Carb

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!

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Course Dinner, lunch, Main Course

Cuisine Italian

Keyword zucchini lasagna, zucchini lasagna roll ups

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 servings

Calories 353 kcal

Ingredients

• 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

Instructions

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.  

Meal Prep and Storage

• To Prep-Ahead: Make the zucchini roll-ups and cover and refrigerate until ready to bake. Bring to room temperature before placing in the oven. You can also bake and then refrigerate or freeze.
• To Store: Keep any remaining roll-ups in an airtight container in the refrigerator for up to 5 days.
• To Freeze: Prepare the recipe and let it cool completely. Then, store in a freezer-safe airtight container in the refrigerator for up to 3 months.
• To Reheat: Warm leftovers quickly in the microwave, or reheat in an oven-safe dish in a 350° oven.

Expert Tips and Tricks

• 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 turkey mixture.
• Use summer squash instead of zucchini. They have a super similar texture but will taste a tad bit sweeter.
• Make it simple. Skip the rolling up and layer the zucchini like noodles in lasagna form.

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.