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!
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!)
Table of Contents
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.
- Garlic. Minced 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.
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
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.
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.
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.
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:
- 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
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Zucchini Lasagna Roll-Ups Recipe
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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.
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Video
Notes
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Hey Have you tried freezing these?
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!
Does this bake covered or uncovered?
Great question! It bakes uncovered in the oven. Hope you enjoy the recipe 🙂
Where does the egg come in? I see it listed on the ingredients but not the instructions.
Hi Nicole! The egg is added in with the cheeses for the filling. Hope you enjoy the recipe!
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!!
What a great idea to make this into a traditional lasagna! So happy you enjoyed it. Thanks for your comment and rating 🙂
Hi, the recipe looks delicious!
If I wanted to make this a vegetarian dish what do you suggest I substitute the meat with?
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 🙂
What would be considered a serving? Seems like a lot of calories for only one or two bites.
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!
Hi there!
Would you cover the lasagna roll-ups when you put them overnight in the fridge?
Hi Betty! Yes, I had mine lightly covered with aluminum foil. Thanks for the question!
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!
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 🙂
This recipe came out great! The whole family loved it. Thanks so much for sharing!
So happy they enjoyed it, Rhonda!!
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!
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 🙂
Thank you! Everybody at home had a blast with the recipe, congratulations!
So so happy you all had fun with it! Thanks so much for your comment, Angela!