Keto Zucchini Lasagna Roll-Ups (Printable)

Tender zucchini strips filled with ricotta and herbs baked in savory marinara for a satisfying low-carb dinner.

# Ingredient List:

→ 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

# Steps:

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

# Tips from the Pros:

01 -
  • It tastes like real, comforting lasagna without the guilt or the blood sugar spike afterward.
  • The zucchini strips become so silky and tender that no one misses the pasta, I promise.
  • You can have it ready and in the oven in under half an hour, which means weeknight dinner without feeling rushed.
02 -
  • Salting and drying the zucchini slices is not optional if you want tender roll-ups instead of mushy ones that fall apart when you serve them.
  • The filling needs that egg to bind it all together, so if you're cutting dairy or eggs, this recipe won't work the same way no matter how hard you try.
03 -
  • If your zucchini slices tear during rolling, use the smaller pieces to line the bottom of the dish with sauce, and save your best, most pliable strips for rolling.
  • A mandoline makes this faster, but if you don't have one, a sharp chef's knife and a steady hand do the job just as well, and you have more control over thickness.
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