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Low-Carb Zucchini Lasagna Roll Ups – easy to make, festive, flavorful, and a delicious low-carb meal. They’re low-carb, super flavorful, and way lighter than your traditional lasagna — but still cheesy, comforting, and satisfying.
Perfect for busy weeknights, meal prep, or when you’re craving something cozy but don’t want to feel too full. This dish is naturally gluten-free, packed with protein, and a total family favorite — even the kids love them!
And yes, they reheat beautifully. You’ll want to make a double batch!
Why You’ll Love This Recipe:
- Cozy and cheesy without being too heavy
- A slightly healthier twist on lasagna — no lasagna noodles, no problem!
- Easy to prep and perfect for meal-prep lunches
- Packed with taste from ricotta cheese, mozzarella, Parmesan, fresh herbs + seasoning
- Naturally gluten-free and keto-friendly
- Freezer-friendly — save half for later!
What are zucchini roll-ups?
Thin stripes of zucchini, cut lengthwise with a filling make of ground beef and ricotta, spreaded over the zucchini and rolled into cute roll ups. Baked in a pan with marinara sauce and topped with cheese.
Tips for The Best Zucchini Lasagna Roll Ups
Let them rest after baking: A 5-minute rest helps the layers settle and makes serving easier.
Make it ahead: Assemble up to a day in advance and bake when ready. They also freeze beautifully!
Use a mandoline slicer: This helps get evenly thin zucchini strips, which roll easier and cook more evenly. Always use a mandoline with caution. I personally don’t enjoy it and prefer a sharp knife.
Salt & pat dry: Don’t skip this step — it draws out excess moisture and prevents watery roll-ups. Use a paper towel to gently blot.
Don’t overfill: A generous tablespoon of filling per zucchini slice is perfect — too much can cause the rolls to break.
Use high-quality marinara: Choose one with clean ingredients and good flavor — it really makes a difference.
How to Make Zucchini Lasagna Roll-Ups
Ingredients You’ll Need:
- Fresh zucchini (you’ll slice them into thin zucchini strips)
- Tomato sauce or marinara sauce
- Ground beef (or substitute with ground turkey or Italian sausage)
- Salt and black pepper
- Onion powder, garlic powder, oregano, paprika, thyme
- Ricotta cheese
- Egg
- Parmesan cheese
- Mozzarella cheese
- Fresh parsley or fresh basil to garnish
How to Make Zucchini Lasagna Roll Ups
- Line the sliced zucchini on a large cutting board or baking sheet and season with salt on both sides. Let them stand for 15 minutes, then wipe off the released water with a paper towel.
- In a skillet, cook the ground beef (or ground turkey or Italian sausage) with salt, pepper, onion powder, oregano, thyme, garlic powder, and paprika. Cook for 7–10 minutes, until fully cooked and fragrant.
- In a large mixing bowl, combine ricotta cheese, egg, 1/2 cup of grated Parmesan, and 1/2 cup of shredded mozzarella. Stir in the cooked beef mixture.
- Preheat oven to 400°F (200°C). Add tomato or marinara sauce to the bottom of a baking dish or springform pan (or use a 10-inch cast iron skillet).
- Spread about 1½ tablespoons of filling over each zucchini strip. Roll tightly and place vertically in the prepared dish.
- Sprinkle with the remaining mozzarella. Bake for 30 minutes, or until the cheese is bubbly and golden brown. Insert a toothpick or skewer to check for doneness — the zucchini should be tender.
- Let rest for 5–10 minutes. Garnish with fresh parsley or basil and serve warm.
Can You Make These Zucchini Lasagna Roll Ups in Advance?
Yes! You can either prepare and freeze them unbaked, or bake and refrigerate for up to 3 days. Reheat in the oven or microwave.
Can You Keep the Unbaked Dish in the Fridge Before Baking?
You can keep the assembled, unbaked roll-ups in the fridge for up to 24 hours. Cover with plastic wrap or foil before refrigerating.
How to slice zucchini into ribbons?
You have three different options, when it comes to slicing zucchini into ribbons lengthwise.
- You can use a mandolin. This is not my favorite option though. I’m not a huge fan of mandolins. Or at least the one I have is not good…
- You can use a sharp knife to carefully slice each zucchini into thin slices lengthwise.
- The third option is to use a potato peeler and shave thin stripes out of the zucchini. This is my favorite way to make zucchini roll ups.
Can you freeze these zucchini lasagna rolls?
Yes! You can. This is the perfect freezer meal. You can make these zucchini roll ups by preparing everything until the bake step. Place on an aluminum baking dish, cover and freeze for up to 3 months. When ready to consume, bake frozen for 30-40 minutes at 400 F.
FAQs
Absolutely. Swap the ground beef for sautéed mushrooms, lentils, or plant-based crumbles.
Use a mandoline or a sharp knife to cut 1/8-inch thick lengthwise strips. Aim for about 30 slices from 3 medium zucchinis.
No. The skin helps the rolls hold together and adds texture.
Yes! Let them cool completely, then freeze in an airtight container. Reheat at 350°F until warmed through.
A classic marinara or tomato basil sauce works great. You can also try coconut milk Alfredo or a spicy arrabbiata for a twist.
More zucchini recipes
Zucchini Lasagna Roll Ups
Ingredients
- 3 medium zucchini, cut into 1/8-inch thick stripes lengthwise (about 30 strips)
- 1 tsp salt
- 2/3 lb ground beef
- 1 tsp salt for the ground beef
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1 tsp paprika
- 2/3 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1 egg
- 1/4 tsp garlic powder
- 1/2 tsp basil
- 1 cup tomato or marinara sauce
- 1 1/2 cups mozzarella
Instructions
Prep the zucchini:
- Slice zucchini lengthwise into thin ribbons using a mandoline or knife. Sprinkle with salt on both sides and let sit for 15 minutes. Pat dry to remove excess moisture.
Cook the beef:
- In a skillet over medium heat, cook the ground beef with salt, pepper, onion powder, oregano, thyme, garlic powder, and paprika. Cook for 7–10 minutes, until browned and fully cooked.
Make the filling:
- In a bowl, combine ricotta, Parmesan, egg, garlic powder, and basil. Add the cooked beef and stir to combine.
Assemble the roll-ups:
- Preheat oven to 375°F (190°C). Spread 1 cup of marinara sauce over the bottom of a 10-inch skillet or baking dish.Place about 1½ tablespoons of filling on each zucchini slice, roll tightly, and arrange upright in the pan over the sauce.
Bake:
- Sprinkle with mozzarella and bake for 30 minutes, until bubbly and golden. Let rest for 5 minutes before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve always wanted to try zucchini rollups and now I have the perfect recipe! Love that these are low carb and easy to make. Perfect for a comforting meal!
This is such a cool idea! Made them the other day and my kids loved them!