Low Carb Zucchini Lasagna Roll-Ups

Thin strips of zucchini stand in for lasagna noodles here. Each strip is spread with a ricotta mixture, topped with a spoonful of browned ground beef or Italian sausage, rolled up and baked under marinara and melted cheese. The recipe makes 4 servings, with 15 minutes of prep and 40 minutes in the oven and skillet, 55 minutes in all.

Save this recipe for later:

The roll-ups are low in carbs because the zucchini replaces the pasta and the marinara is sugar-free. A serving is one roll-up, and the card lists 8 grams of carbohydrates for it.

What Goes into the Roll-Ups

The exact amounts are in the recipe card at the bottom. This is what each ingredient does.

• Zucchini: two medium zucchinis, sliced lengthwise into thin strips. They form the tender outer layer.
• Ground beef or Italian sausage: one pound, browned with olive oil and seasoned with salt, pepper and Italian seasoning.
• Ricotta, mozzarella and Parmesan: ricotta is the creamy base of the filling. Mozzarella gives the gooey, melted texture, and Parmesan adds salt.
• Egg: it binds the cheese mixture so the filling holds its shape inside the roll.
• Marinara sauce: two cups. Choose a sugar-free jar to keep the dish low-carb.
• Italian seasoning and olive oil: the seasoning goes into the meat, and the oil is for cooking the meat and the zucchini.

Chopped spinach or mushrooms can go into the meat mixture if you want more vegetables.

Slicing the Zucchini

Cut the zucchinis lengthwise into strips about 1/8 inch thick. That is thin enough to roll without cracking. A mandoline gives the most even slices, but a sharp knife works if you do not own one.

Cook the strips for 2 to 3 minutes per side, grilled or sautéed in a pan, until they are slightly tender. This softens them so they bend around the filling instead of snapping.

Cooking and Rolling

Brown the meat in a drizzle of olive oil over medium heat, breaking it into small pieces. This takes about 5 to 7 minutes. Drain off any excess fat so the roll-ups do not turn greasy.

While the meat cooks, stir together the ricotta, egg, half of the mozzarella and half of the Parmesan until creamy. The rest of the cheese is saved for the top.

Take the meat off the heat and let it cool slightly. Heat the oven to 375°F (190°C) and spread a thin layer of marinara in a baking dish. Lay a zucchini strip flat, spread on a spoonful of the ricotta mixture, add a spoonful of the meat and roll it up. Set each roll seam side down. Pour the remaining marinara over the top, sprinkle on the remaining mozzarella and Parmesan, and cover the dish with foil.

Bake for 25 minutes covered, then uncover and bake another 10 to 15 minutes until the cheese is bubbly and golden. The foil keeps moisture in and stops the cheese from browning too early. Let the dish cool for a few minutes before serving, which makes the roll-ups easier to lift out.

Equipment

• A sharp knife or mandoline for the zucchini.
• A skillet for the meat and the zucchini strips. A non-stick one makes cleanup easier.
• Two mixing bowls, one for the cheese mixture and one for the meat.
• A medium baking dish. Glass or ceramic spreads the heat evenly.
• Aluminum foil to cover the dish while it bakes.

Changes You Can Make

• Lighter meat: use ground turkey or ground chicken in place of the beef. The flavor stays good and the fat is lower.
• More vegetables: mix chopped spinach or mushrooms into the meat filling, or layer in some roasted bell peppers.
• Different cheeses: goat cheese adds tang, and smoked mozzarella gives a deeper flavor.
• Different sauce: pesto or a creamy Alfredo can replace the marinara.
• Seasoning: add more Italian herbs, a pinch of red pepper flakes or some garlic powder to taste.

What to Serve Alongside

A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing gives a crisp contrast to the warm, cheesy rolls. Roasted broccoli or cauliflower, tossed in olive oil with salt and pepper and roasted until golden, also works. For a drink, sparkling water with lemon adds no carbs, and chamomile or peppermint tea suits the end of the meal.

Nutrition per Serving

One roll-up has about 350 calories, 22 grams of fat (10 grams saturated), 8 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 28 grams of protein and 600 milligrams of sodium.

FAQ

Can I make them ahead?

Yes. Assemble the roll-ups and keep them covered tightly with foil or plastic wrap in the refrigerator for up to 24 hours before baking.

Can I freeze them?

Yes. Assemble a batch, freeze it before baking, and put the roll-ups in the oven straight from the freezer on a busy night. That also makes them a workable meal-prep dish.

How long do leftovers keep?

Keep them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or use the microwave for a quick option.

Can I use another vegetable instead of zucchini?

Yes. Eggplant or thinly sliced bell peppers can work. Cooking times may vary slightly.

What can replace the ricotta?

Cottage cheese or cream cheese. Both give a creamy texture, though the flavor will differ slightly.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us