This post may contain affiliate links. Please read our disclosure policy.
Low-Carb Zucchini Lasagna Roll Ups – easy to make, festive, flavorful and delicious low-carb meal. A healthier spin on regular lasagna, these combine tender zucchini ribbons, filled with a mixture of ground beef, ricotta, mozzarella and Parmesan cheese and smothered in tomato sauce.
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.
Healthy spin on lasagna. Low-carb, Keto friendly and gluten free.
What ingredients do I need to make Zucchini Lasagna Roll Ups?
- zucchini
- tomato sauce (or marinara sauce)
- ground beef
- salt, pepper
- seasoning
- ricotta
- egg
- Parmesan
- Mozzarella cheese
How to make Zucchini Lasagna Roll Ups?
Line the sliced zucchini on a large baking sheet or cutting board and season with salt on both sides. Let them stand for 15 minutes, then wipe off the released water.
Season ground beef with salt, pepper, onion powder, thyme, oregano, garlic powder and paprika. Cook in a skillet for 7-10 minutes, until fully cooked.
In a bowl combine the ricotta, egg, 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
Add ground beef mixture to the ricotta mixture and mix to combine.
Preheat oven to 400 F.
Add tomato sauce to the bottom of a baking dish or a 10-inch cast iron skillet.
Spread about 1 1/2 tbsp of the filling over each zucchini stripe and roll.
Place rolls vertically in the skillet over the sauce.
Sprinkle with the remaining mozzarella cheese.
Bake for 30 minutes, or until the cheese is bubbly and zucchini is cooked.
Serve.
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.
Tips to make this zucchini roll ups recipe:
- Choose zucchini with similar length and size.
- Make sure you cut the zucchini into slices with the same thickness. For this purpose use a mandolin slicer or vegetable peeler.
- Add salt to the zucchini and let it sit for 15 minutes to extract the water from them. Then dry very well with paper towels, to make sure there is no moisture. This way they won’t be soggy in the dish.
- When spreading the filling over the zucchini for these zucchini ricotta roll ups, make sure you leave about 1-inch on each side so you can easily roll them and no filling comes out.
- I’ve made this dish many times, but if you are concerned about the zucchini roll up falling apart, you can secure them with toothpicks. Make sure you put them close together in the pan, so they hold each other in place.
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.
Can you make these Low-Carb Zucchini Lasagna Roll Ups in advance?
Yes, you can either prepare them and freeze them unbaked.
You can also make these zucchini lasagna rolls, bake them and refrigerate for up to 3 days. Then reheat in the oven or in the microwave.
Can you keep the unbaked dish in the fridge, before baking? You can keep it for 24 hours in the fridge unbaked.
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
- Line the sliced zucchini on a large baking sheet or cutting board and season with salt on both sides. Let them stand for 15 minutes, then wipe off the released water.
- Season ground beef with salt, pepper, onion powder, thyme, oregano, garlic powder and paprika. Cook in a skillet for 7-10 minutes, until fully cooked.
- In a bowl combine the ricotta, egg, 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
- Add ground beef mixture to the ricotta mixture and mix to combine.
- Preheat oven to 375 F.
- Add tomato sauce to the bottom of a baking dish or a 10-inch cast iron skillet.
- Spread about 1 1/2 tbsp of the filling over each zucchini stripe and roll.
- Place rolls vertically in the skillet over the sauce.
- Sprinkle with the remaining mozzarella cheese.
- Bake for 30 minutes, or until the cheese is bubbly and zucchini is cooked.
- Serve.
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!