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!)

Ingredients

  • 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.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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!

FAQs

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:

Tap stars to rate!

5 from 3 votes

Zucchini Lasagna Roll-Ups Recipe

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.
Healthy Zucchini Lasagna Roll-Ups in a white dish for dinner.
Yield 6 servings
Prep 20 minutes
Cook 40 minutes
Total 1 hour
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Ingredients 

  • 3 large zucchini ends trimmed and cut 1/8-inch thick
  • 1 tsp. salt divided
  • 1 Tbsp. oil avocado or olive
  • 2 cloves garlic finely minced
  • ½ small sweet onion finely diced
  • 1 lb. ground beef or turkey 85/15 or 90/10
  • 2 cups Marinara sauce
  • 2 cups mozzarella cheese divided
  • 1 cup ricotta full-fat
  • ½ cup Parmesan cheese grated
  • 1 egg
  • 2 tsp. Italian seasonings
  • ¼ tsp. black pepper

Instructions 

  • Prep the Zucchini: Preheat oven to 400 degrees. 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. Lay zucchini flat and sprinkle with ½ 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!)
    3 large zucchini
  • Make the Meat Filling: In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground meat and cook for an additional 6-8 minutes, or until completely cooked through.
    1 Tbsp. oil, 2 cloves garlic, ½ small sweet onion, 1 lb. ground beef or turkey
  • Make the Cheese Filling: In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined.  Add meat mixture and stir until combined.
    2 cups mozzarella cheese, 1 cup ricotta, ½ cup Parmesan cheese, 1 egg, 2 tsp. Italian seasonings, 1 tsp. salt, ¼ tsp. black pepper
  • Roll it Up: Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish. Place 1 ½ tablespoons of the meat 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 marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
    2 cups Marinara sauce, 2 cups mozzarella cheese
  • Bake and Serve: Bake in preheated oven for 25-30 minutes. Serve with fresh parsley and enjoy! Serving size is 4 zucchini roll-ups.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 3 votes

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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.  

Prep-Ahead Instructions:

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. 

Storage Directions:

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

Recipe Tips:

  • 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 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.

Nutrition

Calories: 353kcal, Carbohydrates: 11g, Protein: 32g, Fat: 20g, Saturated Fat: 10g, Cholesterol: 114mg, Sodium: 931mg, Potassium: 751mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1045IU, Vitamin C: 22.8mg, Calcium: 432mg, Iron: 2.6mg

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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Comments

    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!