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, too!
Why Hello There, Zucchini Lasagna Roll-Ups!
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 pasta that carried all of the flavor… it was everything else. And these zucchini lasagna roll-ups totally prove that.
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.
Now onto learning how to make zucchini lasagna roll-ups.
How Do You Slice Your Zucchini for these Lasagna Rolls?
There is one HUGE determinant to how quickly you can whip up these zucchini lasagna roll-ups… and that is?
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!
How to Prevent Soggy Zucchini Lasagna Rolls
One important thing I learned when creating this recipe was that zucchini loses moisture once cut. But there are ways around this.
There are 2 ways you can prevent your zucchini lasagna roll-ups from becoming a soggy mess:
- Sprinkle salt all over your zucchini slices and let sit for 15-20 minutes. Dab generously with a paper towel before rolling up. (The quickest but not the least soggy way!)
- (Preferred method) Follow step one, but also refrigerate your zucchini roll-ups overnight 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 the extra liquid before adding your marinara sauce and baking.
How to Make Zucchini Lasagna Roll-Ups
These zucchini lasagna rolls are essentially a craft project… but with your food.
Yes, I am giving you FULL permission to play with your food!
- The first step in making these roll-ups is to slice your zucchini (please see paragraph above.)
- Next, you will saute up your onion and ground turkey so it is cooked through.
- Mix together all of the yummy cheeses with your ground meat and load them into your zucchini slices.
- Get to rollin’ those zucchini roll-ups and then place them in a baking dish and bake away!
How Can I Evolve these Zucchini Lasagna Roll-Ups?
There are a few ways you can change up these gluten-free, low-carb, nut-free, and keto Zucchini Lasagna Roll-Ups:
- Use summer squash instead of zucchini. They have a super similar texture but will taste a tad bit sweeter.
- Bump up the spice by adding crushed red pepper flakes into the ground turkey mixture.
- Change up the marinara sauce by using an arrabbiata, or even a vodka sauce.
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!
- 3 large zucchini ends trimmed and cut 1/8-inch thick
- 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
- Preheat oven to 400 degrees.
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 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.
- Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
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.
- Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
- 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.