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 you can avoid watery squash and serve the best Italian meal! 

Healthy Zucchini Lasagna Roll-Ups in a white dish for dinner.

Zucchini Lasagna Roll-Ups Recipe

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. This great recipe is the healthier alternative you didn’t know you needed.

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

I swear the simple ingredients taste better than regular lasagna, especially during zucchini season.

But doesn’t zucchini lasagna get a bad rap for being too watery?!

It sure does. But there’s a simple salt trick we’ll use below that will ensure you keep the best texture in this dish!

(If you like these, you should also check out this Zucchini Lasagna Recipe next!)


  • 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.
  • GarlicMinced 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. (Here’s more info on how to cut an onion.)
  • Ground meat. Turkey is used in this recipe. However, you can also use ground beef, Italian sausage, or even make chicken lasagna roll-ups!
  • Marinara sauce. Use your favorite store-bought marinara, or make your own spaghetti sauce.
  • Cheese. Mozzarella—the yummy melty part! You can use a low-moisture part-skim mozzarella, but the flavor won’t be as rich. Go for full-fat ricotta cheese for the best taste and texture. For Parmesan, use the finely grated powdery cheese as opposed to shredded. 
  • Italian seasoning. Use a store-bought mix or make your own containing marjoram, thyme, rosemary, sage, oregano, and basil.
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How to Make Zucchini Lasagna Roll Ups

Please see the recipe card below for more detailed ingredient amounts.

1. Prep the Zucchini

I am sure many of you have a mandoline lying around in some cabinet collecting dust, so go ahead and pull it out and put it to work! It slices the zucchini into perfect ⅛-inch slices so they will roll up with ease.

If you do not have a mandoline, no worries! You can always slice the zucchini by hand or with a sharp knife or vegetable peeler. But please- be very, very careful!

You should get about 24 slices. 

2. The Zucchini and Salt Trick

Now here comes the magic to prevent the dish from getting too watery.

Lay zucchini strips flat in a single layer and sprinkle with salt. Let sit for at least 15 minutes. Then dab the thin slices of zucchini with paper towels to get rid of excess water.

3. Make the Filling

Sauté minced garlic and onion in oil over medium heat. Add the ground meat and continue brown until cooked through. 

Combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper in a medium bowl. Add to the ground meat mixture and stir.  

4. Roll It Up

Pour 1 cup marinara sauce into the bottom of the casserole dish; a 9-inch square baking dish is best. You should have a thin layer of sauce. Place 1 ½ tablespoons of the meat and cheese mixture along a slice of zucchini. Continue with the remaining slices of zucchini. Roll them up and place on top of the sauce in the baking dish.

Pour the remaining ½ cup marinara sauce over the roll-ups. Top with 1 cup mozzarella cheese.

5. Bake and Serve

Bake in a preheated 400℉ oven for 25-30 minutes. 

Serve these healthy zucchini lasagna rolls with fresh basil or parsley and enjoy!


How do you get the water out of zucchini slices? 

To remove excess water from zucchini slices, sprinkle salt all over them and let sit for 15-20 minutes. Then dab generously with a paper towel.

Can I make this into a zucchini lasagna? 

You can absolutely make this recipe as a lasagna! Layer the noodle-like zucchini slices in a casserole dish and bake at 400°F for 40-45 minutes.

How do I cut zucchini into slices? 

The easiest and fastest way to cut zucchini into slices is to use a mandoline. You can also cut with a knife, but be careful!

Recipe Tip

  • 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 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. 
Easy zucchini lasagna roll-ups in a white dish with a blue napkin.
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What to Serve with Zucchini Lasagna Roll-Ups?

This flavorful, Italian dish already has it all—veggies, meat, and cheese. But feel free to add any of these other sides.

A salad, like Spinach Beet Salad or Lemon Arugula Salad, is a delicious side dish.

Or, try a soup! You can’t go wrong with Minestrone Soup or Zuppa Toscana Soup.

More Low-Carb Dinner recipes:

For more delicious, healthy meals, check out these recipes:

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5 from 3 votes

Zucchini Lasagna Roll-Ups

Zucchini Lasagna Roll-Ups are as delicious as they are gorgeous — a surefire winner for your weeknight dinner rotation! With all of the traditional Italian flavors you know and love, but taken up a notch with a simple homemade seasoning mix. Plus, my secret salt trick will ensure you don't end up with a watery mess!
A zucchini lasagna roll-up being pulled from a baking dish with a fork.
Yield 6 servings
Prep 35 minutes
Cook 35 minutes
Total 1 hour 10 minutes
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  • 3 large zucchini
  • 1 teaspoon salt divided
  • 1 tablespoon olive oil
  • ½ small sweet onion finely diced
  • 3 garlic cloves finely minced
  • 1 pound 90/10 ground beef
  • 2 cups shredded mozzarella cheese divided
  • 1 cup whole milk ricotta
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 2 teaspoons dried Italian seasoning
  • ¼ teaspoon black pepper
  • 1 24-ounce jar marinara sauce


  • Preheat the oven to 400°F.
  • Cut and remove ½-inch from each end of the zucchini. 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.
  • Line a large baking sheet with paper towels. Lay zucchini flat, it’s ok if the pieces overlap slightly, and sprinkle with ½ teaspoon salt. Let sit for at least 15 minutes.
  • In a large saucepan, heat 1 tablespoon of oil over medium heat. Add onion and cook for 2 minutes. Add minced garlic and continue cooking for another 30 seconds, or until fragrant.
  • Push the onion and garlic to the side of the skillet and add ground beef. Cook, breaking apart with a wooden spoon or spatula, for about 7-8 minutes. Meanwhile, line a plate with paper towels. Once beef is no longer pink, transfer to the paper towel-lined plate, leaving any residual grease in the pan.
  • In a large bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasoning, remaining ½ teaspoon salt, and black pepper. Mix until well combined. Add the meat mixture to the cheese mixture and stir with a spatula until well mixed.
  • Pour half of the marinara sauce into the bottom of a 9-inch square or 7 x 11-inch baking dish.
  • Pat zucchini dry with additional paper towels. Spread 1 ½ tablespoons of the meat and cheese mixture along a zucchini slice. Roll zucchini slice up and place in the 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.
  • Bake for 25-30 minutes, or until the cheese begins to brown slightly. Serve with fresh parsley and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 3 votes



  • Italian seasoning: this homemade spice blend was used when testing this recipe.
  • Salt: If your seasoning blend has added salt, you may need to adjust the amount of salt used.
  • Slicing: The quickest and easiest way to get even slices is to use a mandoline. If you’re slicing the zucchini by hand, trim one side to create a flat edge, place it flat-side down on the cutting board, and then cut the rest into uniform slices.
  • Removing Moisture: Allow adequate time for the salt to extract as much water as possible. Dab the zucchini multiple times while it sits to ensure a less liquidy, firmer finished product.
  • Storage: These lasagna roll-ups will keep well for up to 3-4 days when stored in the refrigerator. It is not recommended to freeze as you will likely end up with excess moisture upon thawing.


Calories: 470kcal, Carbohydrates: 15g, Protein: 34g, Fat: 31g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 137mg, Sodium: 1.411mg, Potassium: 1.027mg, Fiber: 4g, Sugar: 8g, Vitamin A: 1.312IU, Vitamin C: 32mg, Calcium: 416mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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    1. Yay! So happy to hear you enjoyed the recipe! So glad everyone enjoyed it. Thanks so much for taking the time to leave a comment!
      (Yay! Tellement heureux d’apprendre que vous avez apprécié la recette! Tellement content que tout le monde l’ait apprécié. Merci beaucoup d’avoir pris le temps de laisser un commentaire!)

    1. Hi Linda! The temperature is stated in step 1 of the instructions – it’s 400 degrees 🙂 Can’t wait to hear what you think of the recipe!