Can I make these roll-ups ahead of time?

Absolutely. You can assemble the roll-ups, cover them tightly, and keep them in the fridge up to a day ahead of time. Just bake when you’re ready to eat.

Do I need to peel the zucchini before slicing?

No need! The skins help hold the zucchini together and add color and nutrients. Just be sure to wash them well.

My zucchini slices come out watery. How can I avoid this?

Roasting dries out the slices, but if they’re very watery, drain them on paper towels and pat dry before rolling. You can also salt the slices before roasting to draw out extra moisture.

What’s the best way to slice the zucchini?

A mandoline slicer is easiest for uniform, thin strips, but a sharp chef’s knife will do the trick with some care. Be patient—thinner slices make for better roll-ups.

Low-Carb Zucchini Lasagna Roll-Ups Recipe

Name: Low-Carb Zucchini Lasagna Roll-Ups Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 4 large zucchini; 15 oz ricotta cheese; 1/4 cup Parmesan cheese, grated; 1/2 cup mozzarella cheese, shredded; 1 large egg; Salt & pepper to taste; 1 cup mozzarella cheese, shredded (remaining from total 1 1/2 cups divided); 2 cups marinara sauce (home-made or store-bought); 1 tablespoon olive oil

Description

Enjoy a healthier twist on classic lasagna with these Low-Carb Zucchini Lasagna Roll-Ups. Fresh zucchini slices are roasted and filled with a creamy ricotta and cheese mixture, then rolled and baked in marinara sauce for a lighter, gluten-free Italian-style main course. Perfect for those seeking a delicious, low-carb, and vegetarian-friendly meal.

Ingredients

Units Scale

Zucchini

4 large zucchini

Cheese Mixture

15 oz ricotta cheese
1/4 cup Parmesan cheese, grated
1/2 cup mozzarella cheese, shredded
1 large egg
Salt & pepper to taste

Other Cheese & Sauce

1 cup mozzarella cheese, shredded (remaining from total 1 1/2 cups divided)
2 cups marinara sauce (home-made or store-bought)

For Roasting

1 tablespoon olive oil

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Instructions

Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a sheet pan with 1 tablespoon of olive oil and set it aside. This will prevent the zucchini from sticking during roasting.
Slice and Roast Zucchini: Slice the zucchini into 1/8” thick strips using a mandoline or sharp knife. Lay the zucchini slices evenly on the prepared sheet pan. Roast them in the oven for 10-12 minutes until they are just tender. Remove from the oven and let them cool for 5 minutes before handling. Keep the oven on for baking the roll-ups.
Prepare Cheese Mixture: While the zucchini is roasting, mix together the ricotta cheese, grated Parmesan cheese, 1/2 cup of shredded mozzarella, 1 large egg, and salt & pepper to taste in a medium bowl. Stir until the ingredients are just combined.
Prepare Casserole Dish: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch casserole dish to prevent sticking and add flavor.
Assemble Roll-Ups: Place a zucchini strip on a flat surface. Spread about 2 tablespoons of the ricotta mixture over each strip. Top with a tablespoon of marinara sauce and a sprinkle of mozzarella cheese. Carefully roll up the strip and place it seam side down in the prepared casserole dish. Repeat with all remaining zucchini strips and filling.
Add Sauce and Cheese: Drizzle any remaining marinara sauce over the rolled zucchini. Sprinkle the remaining 1 cup of mozzarella cheese evenly on top.
Bake: Place the casserole dish uncovered in the oven and bake at 400°F for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Notes

Use a mandoline slicer for even, thin zucchini strips for easy rolling.
Pat zucchini slices dry after roasting to remove excess moisture.
Try adding fresh chopped basil or Italian herbs to the cheese mixture for extra flavor.
For a protein boost, feel free to add cooked ground turkey or chicken to the filling.
This dish can be assembled ahead and baked when ready to serve.

Nutrition

Serving Size: 1 serving
Calories: 297 kcal
Sugar: 7 g
Sodium: 751 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 3 g
Protein: 19 g
Cholesterol: 88 mg