Keto Zucchini Lasagna Roll-Ups (Print)

Tender zucchini strips filled with ricotta and baked in rich marinara for a satisfying low-carb dish.

# Components:

→ Zucchini

01 - 3 large zucchini, trimmed

→ Ricotta Filling

02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg
05 - 1/2 cup shredded mozzarella cheese
06 - 2 tablespoons chopped fresh basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Marinara and Topping

11 - 1 1/2 cups sugar-free marinara sauce
12 - 1/2 cup shredded mozzarella cheese for topping
13 - 2 tablespoons grated Parmesan cheese for topping
14 - Olive oil spray

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Trim zucchini ends. Using a mandoline or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips. Lay slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to extract moisture. Pat dry thoroughly.
03 - In a mixing bowl, combine ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and pepper. Mix until smooth and evenly combined.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Place 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll tightly and arrange seam-side down in the baking dish. Repeat with remaining slices and filling.
06 - Spoon remaining marinara sauce over the roll-ups. Sprinkle mozzarella and Parmesan cheese evenly across the top.
07 - Lightly spray tops with olive oil. Bake uncovered for 25-30 minutes until sauce is bubbly and cheese is golden brown.
08 - Remove from oven and let cool for 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It scratches that lasagna itch without the carb guilt or hours of layering sheets.
  • The zucchini gets tender and almost silky, holding onto that creamy ricotta filling like it was made for each other.
  • You can make it ahead, freeze it, and bake straight from frozen on a random Wednesday when dinner inspiration vanishes.
02 -
  • Skipping the salt-and-sit step for the zucchini is tempting when you're hungry, but watery roll-ups taught me that lesson the hard way; those 10 minutes transform the texture completely.
  • Overfilling each roll makes them burst open in the oven, so resist the urge to be generous—a tablespoon sounds stingy until you realize it's exactly right.
03 -
  • Let the zucchini strips cool slightly after salting before rolling so they're pliable but not steaming hot, making them less likely to tear in your hands.
  • Taste the ricotta filling before rolling—if it needs more salt or pepper, adjust it now so every bite is seasoned right.
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