Zucchini Lasagna Roll-Ups
Description
Zucchini Lasagna Roll-Ups are a delicious low-carb and gluten-free twist on traditional lasagna. Instead of pasta sheets, thin slices of fresh zucchini are rolled around a creamy ricotta cheese filling, topped with savory marinara sauce, and baked with melted mozzarella and Parmesan. The result is a light yet satisfying dish that delivers all the comforting flavors of classic lasagna without the heaviness.
Time Required
Task:Time
Preparation Time:20 minutes
Cooking Time:25–30 minutes
Total Time:45–50 minutes
Servings:4 servings
Ingredients
For the Zucchini Rolls
3–4 medium zucchini
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
For the Cheese Filling
1 cup ricotta cheese
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon fresh basil, chopped (or 1 tsp dried)
1 tablespoon fresh parsley, chopped
¼ teaspoon salt
¼ teaspoon black pepper
For the Sauce & Topping
1½ cups marinara sauce
½ cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
Fresh basil for garnish (optional)
Instructions
1. Prepare the Zucchini
Preheat oven to 375°F (190°C).
Wash and trim the ends of the zucchini.
Using a mandoline slicer or vegetable peeler, slice zucchini lengthwise into thin strips (about ⅛ inch thick).
Lay the slices on paper towels and lightly sprinkle with salt.
Let them sit for 10 minutes to release excess moisture, then pat dry.
(Optional: Lightly grill or bake zucchini slices for 5 minutes to make them easier to roll.)
2. Prepare the Cheese Filling
In a mixing bowl combine:
Ricotta cheese
1 cup mozzarella
Parmesan cheese
Egg
Garlic
Basil and parsley
Salt and pepper
Mix until the filling is smooth and well combined.
Spread ½ cup marinara sauce on the bottom of a baking dish.
Lay a zucchini strip flat on a board.
Spread 1–2 tablespoons of ricotta filling evenly along the strip.
Roll the zucchini tightly from one end to the other.
Place the roll seam-side down in the baking dish.
Repeat with remaining slices.
4. Add Sauce and Cheese
Spoon the remaining marinara sauce over the roll-ups.
Sprinkle with ½ cup mozzarella and 2 tablespoons Parmesan cheese.
5. Bake
Cover with foil and bake for 20 minutes.
Remove foil and bake another 5–10 minutes until the cheese is melted and bubbly.
6. Serve
Let the dish rest for 5 minutes before serving.
Garnish with fresh basil or parsley.
Serve warm with:
Garlic bread
Green salad
Roasted vegetables
Frequently Asked Questions
1. How do I keep zucchini from becoming watery?
Salt the slices and let them sit for 10 minutes before cooking. This removes excess moisture and prevents soggy roll-ups.
2. Can I make this recipe ahead of time?
Yes. Assemble the roll-ups and refrigerate for up to 24 hours before baking.
3. Can I freeze zucchini lasagna roll-ups?
Yes. Freeze them before baking in an airtight container for up to 2 months. Thaw overnight before baking.
4. What protein can I add?
You can mix into the filling:
Cooked ground beef
Italian sausage
Shredded chicken
Spinach for a vegetarian boost
5. Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese works well and provides a slightly lighter texture.
6. What sauce works best?
Homemade or store-bought marinara works well. You can also use arrabbiata sauce for a spicy version.
Nutritional Information (Per Serving)
Approximate values.
Nutrient:Amount
Calories:260 kcal
Protein:19 g
Carbohydrates:9 g
Fiber:2 g
Fat:17 g
Saturated Fat:8 g
Cholesterol:75 mg
Sodium:520 mg
Sugar:5 g