During hot summer months I tend to skip heavy pasta dishes — it’s too warm to stand over the stove and oven for long. Zucchini makes a perfect pasta substitute: it bakes well and works beautifully for a lighter, low-carb lasagna alternative. These zucchini lasagna roll ups are an easy, flavorful option when you want something satisfying without the heat and heaviness of traditional pasta.
To make them, thinly slice zucchini lengthwise, spread a layer of ricotta mixed with Parmesan and part of the mozzarella, then roll each slice up. Arrange the rolls in a baking dish, top with marinara and the remaining mozzarella, and bake until the cheese is melted and the zucchini is tender. I was surprised at how much I enjoyed this version — it felt like lasagna but much lighter.
This recipe is straightforward but can be a bit time-consuming because of slicing and rolling each zucchini strip. It’s best for smaller servings — about 2–4 people — unless you’re prepared for the extra prep time.
The filling here is a traditional cheese mixture, but you can easily bulk it up by adding finely crumbled ground beef or sausage mixed into the cheese, or by stirring cooked meat into the marinara. If you add meat to the rolls, crumble it finely so the zucchini will still roll easily. These roll ups are great as a light main course with a salad or served as a side alongside a protein.
Recipe Tips and Suggestions:
- Thin, even slices are key. A mandolin yields consistent 1/8-inch slices if you’re comfortable using one. If slicing by hand, consider an extra zucchini or two in case some slices vary in thickness.
- After slicing, sprinkle the zucchini with salt and let the slices sit on paper towels for about 10 minutes. The salt draws out excess moisture; then blot and pat them dry. This helps prevent a watery dish and improves texture.
- If adding meat, either mix it into the cheese filling or add it to the sauce. Finely crumble cooked meat so it spreads evenly and won’t make rolling difficult.
- This recipe yields enough for 2 people as a main with a side or for 3 as a side dish. Plan on about one zucchini per person, depending on how thin you slice them.
Zucchini Lasagna Roll Ups
40 minutes
20 minutes
40 minutes
Thinly sliced zucchini rolled with a flavorful cheese filling, topped with marinara and baked until bubbly — a delicious low-carb alternative to traditional lasagna.
Ingredients
- 3 large zucchini, sliced lengthwise about 1/8-inch thick
- 1 teaspoon salt, divided
- 1 1/2 cups ricotta cheese
- 2 large eggs
- 1/3 cup grated Parmesan cheese
- 1 cup fresh shredded mozzarella cheese, divided
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 2 cups marinara sauce
Instructions
- After slicing the zucchini, arrange the slices in a single layer on paper towels. Sprinkle a little salt on each slice and let sit for 10 minutes. Use fresh paper towels to blot away the released moisture and pat the slices dry.
- In a bowl, mix ricotta, eggs, Parmesan, 1/2 cup of the mozzarella, Italian seasoning, garlic powder, and the remaining salt until well combined.
- Spread about 3/4 cup of marinara sauce across the bottom of a 9×9 or 10×10 baking dish and set aside.
- Preheat the oven to 375°F. Spoon about 1 1/2 tablespoons of the ricotta mixture onto each zucchini slice and spread it across the length of the slice. Tightly roll each slice and place the rolls standing up in the prepared baking dish. Repeat with remaining slices.
- Top the arranged rolls with the remaining marinara and sprinkle the remaining 1/2 cup mozzarella over the top. Add extra Parmesan if desired.
- Cover the dish with foil and bake about 15 minutes. Remove the foil and bake an additional 10 minutes, or until the sauce is bubbling and the cheese is melted. Serve warm.
Nutrition Information:
Yield:
3
Serving Size:
1/3
Amount Per Serving:
Calories: 488Total Fat: 26gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 194mgSodium: 2047mgCarbohydrates: 32gFiber: 6gSugar: 15gProtein: 34g
