Zucchini Lasagna Roll-Ups are an easy, healthy, keto, and low-carb dinner meal idea. This zucchini lasagna recipe has all of the flavor of a traditional lasagna recipe without the unnecessary carbs. Plus, this is one of the best zucchini squash recipes that is also naturally gluten-free, too!
Want a few other zucchini recipe ideas? You might also enjoy this Healthy Zucchini & Squash Casserole Recipe, Sauteed Zucchini and Squash, Baked Parmesan Zucchini Fries, and these Zucchini Noodles.
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!
Zucchini Lasagna Variations
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.
- Skip the rolling process and make this a zucchini lasagna instead by layering all of the ingredients in a large baking dish!
Zucchini Lasagna Roll-Ups Video
More low-carb and keto dinner recipe ideas:
Spinach Artichoke Stuffed Chicken Breast
Stuffed Zucchinis with Taco Filling
Ground Turkey Taco Lettuce Wraps
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!
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
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Preheat oven to 400 degrees.
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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.
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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!)
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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.
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Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
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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.
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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.
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Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
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Bake in preheated oven for 25-30 minutes.
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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.
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Katie says
Hey Have you tried freezing these?
London says
Great question, Katie! I have not, but I don’t think they will freeze well considering the moisture content of the zucchini. I would love to know if you try it out, though!
E says
Does this bake covered or uncovered?
London says
Great question! It bakes uncovered in the oven. Hope you enjoy the recipe 🙂
Nicole says
Where does the egg come in? I see it listed on the ingredients but not the instructions.
London says
Hi Nicole! The egg is added in with the cheeses for the filling. Hope you enjoy the recipe!
Lynn says
I made this earlier this week and am eating it the leftovers for lunch as I’m typing this. I was feeling lazy so i didn’t do the roll ups but instead, made it like traditional lasagna. It is really delicious and even better a few days later. Thank you for the awesome recipe!!
London says
What a great idea to make this into a traditional lasagna! So happy you enjoyed it. Thanks for your comment and rating 🙂
Maria says
Hi, the recipe looks delicious!
If I wanted to make this a vegetarian dish what do you suggest I substitute the meat with?
London says
Great question, Maria! I would recommend using a good ground meat substitute in place of the meat. You can also try jackfruit or mushrooms, too! Can’t wait to hear how it turns out for you 🙂
Monty says
What would be considered a serving? Seems like a lot of calories for only one or two bites.
London says
Hi Monty! Depending on how many lasagna roll-ups you are able to make (I made about 24!) a serving size will be about 4 roll-ups. All of the cheese is pretty calorically dense!
Betty Arnal says
Hi there!
Would you cover the lasagna roll-ups when you put them overnight in the fridge?
London says
Hi Betty! Yes, I had mine lightly covered with aluminum foil. Thanks for the question!
Gail says
Who needs pasta with this amazing recipe?!? I used italian sausage but followed everything else including rolling and letting rest overnight. This received rave reviews in my home and the neighbor who gave me the giant zucchini!
London says
Yay, Gail!! So so happy you and your family enjoyed the recipe! It definitely makes you not miss pasta at all! Thanks so much for your rating and review 🙂
Rhonda says
This recipe came out great! The whole family loved it. Thanks so much for sharing!
London says
So happy they enjoyed it, Rhonda!!
Angela says
Hi! Love this recipe, and it came so delicious, but I had a little hesitation about the moment I had the add the meat and how. Seems like it has to be mixed with the cheese mixture at some point, right?
Thank you!
London says
Hi Angela! Thanks so much for the question and sorry for any confusion. Yes, the meat should be mixed in with the cheese. I have updated the recipe to reflect this. Thanks for letting me know! I’m so glad you enjoyed the recipe 🙂
Angela says
Thank you! Everybody at home had a blast with the recipe, congratulations!
London says
So so happy you all had fun with it! Thanks so much for your comment, Angela!