Italian food night shouldn’t always mean wrestling with heavy pasta dishes that leave you feeling totally weighed down. I spent ages searching for that classic, cheesy comfort without the carb crash, and trust me, I found the Holy Grail! These Zucchini Lasagna Roll Ups are the answer we all needed. We ditch the boiled noodles for tender, green zucchini ribbons, and suddenly, this dinner is lighter but tastes just as rich and satisfying as the original. Getting the zucchini sliced thin was my biggest hurdle when I first started—it kept tearing! But once I figured out the trick to long, even strips, making these became a breeze. You won’t believe how much flavor we pack into these little green bundles!
Why You Will Love These Zucchini Lasagna Roll Ups
Honestly, once you try these, you might never go back to traditional sheets! They seriously hit all the right spots:
- They are practically guilt-free since we swap out heavy pasta for fresh zucchini—hello, lighter dinner!
- The assembly is surprisingly fast; rolling them up is way faster than layering a giant casserole dish.
- You can sneak extra veggies in, and nobody complains because they’re too busy enjoying the melted mozzarella. For another easy way to enjoy zucchini, check out my Cheesy Loaded Zucchini Bake!
You get that perfect marriage of creamy ricotta and savory meat sauce in every single bite.
Essential Ingredients for Perfect Zucchini Lasagna Roll Ups
You don’t need a long list of fancy imports for this one; it’s all about quality staples. You’re going to need one large zucchini, and I mean one large one to get enough good strips. Be sure to slice those lengthwise into strips that are only about 1/8-inch thick—that careful slicing makes all the difference in the final texture!
For the meat component, we start with one pound of ground beef or turkey, just browned up nicely. Then comes that amazing filling: fifteen ounces of ricotta cheese mixed with one large egg for stability. We mix that with half a cup of Parmesan and, please, don’t skip the fresh parsley! My secret is using lots of it; it brightens up the ricotta so much. Of course, you need salt and pepper, and one whole jar, 24 ounces, of your favorite savory marinara sauce, plus one cup of mozzarella for the glorious topping. If you love creative zucchini uses, you should definitely check out my recipe for Zucchini Cordon Bleu!
Tips for Preparing Zucchini Lasagna Roll Ups Slices
Okay, let’s talk about the elephant in the room: water content! If you skip this tiny process, your baking dish ends up looking more like soup than dinner. Zucchini is famous for sweating out all its moisture during baking, and that’s a nightmare for firm roll ups. My rule is simple: you have to persuade that water to leave the vegetable before you roll anything up!
You have two great options here, depending on how much time you have. If you’re in a rush, put those thin slices on a baking sheet and pop them under the broiler for just five minutes. It’s fast and gives them a little color. Or, if you’re embracing the full slow-cook vibe, throw them on that same sheet and bake them at about 400 degrees for maybe ten minutes.
Once they pull out, lay them on a stack of paper towels—and I mean really press them down! You have to blot them dry. That little bit of extra work means you don’t get that thin layer of liquid sitting below your mozzarella later. For another incredibly simple way to prep zucchini, you have to try my Quick & Easy Roasted Parmesan Zucchini Delight!
Step-by-Step Instructions for Zucchini Lasagna Roll Ups
When it comes to assembling these, relax! It’s easier than trying to boil lasagna noodles without them sticking together. Just move methodically through the steps, and you’ll have a beautiful pan ready for the oven in no time. Remember to keep things warm while you work, especially that sauce!
Prepping the Oven and Zucchini Strips
First things first, get that oven cranking up to 375 degrees Fahrenheit. While it heats up, grab your 9×13 baking dish and just give it a light grease—nothing crazy needed here. Remember those zucchini strips we talked about? They need to be super uniform, about 1/8-inch thick. Uniform strips mean they all cook at the same pace, so you don’t end up with some squash that’s mushy and others that are still a little crunchy.
Making the Meat Sauce and Ricotta Filling for Zucchini Lasagna Roll Ups
Now for the good stuff! Heat a tablespoon of olive oil and get your ground meat cooking in that skillet over medium heat until it’s totally browned. Drain off any excess fat that pools up—we don’t need that slickiness! Stir in your entire jar of marinara and let it bubble gently for about five minutes just to marry the flavors. Take it off the heat.
While that sauce cools slightly, whip together the filling. In a separate bowl, combine the ricotta, the single egg, Parmesan, parsley, salt, and pepper. Mix it until it’s completely smooth. Seriously, taste a tiny bit of this ricotta mixture right here—add a tiny pinch more salt if you think it needs it. This filling sets the flavor base for your Zucchini Lasagna Roll Ups.
Assembling and Baking Your Zucchini Lasagna Roll Ups
This is the fun part! Lay one perfectly trimmed zucchini strip flat on your cutting board. Use a spoon to spread about two tablespoons of that creamy ricotta mix evenly across it. Don’t overfill, or it’ll squeeze out when you roll!
Roll that strip up gently, like you’re tucking in a tiny baby, and place it seam-side down right into your prepared dish. Keep going until all your strips are nestled together. Pour any remaining meat sauce from the skillet evenly over the top of all those rolls. Finally, shower the whole pan with that cup of shredded mozzarella cheese. Back into the 375-degree oven they go for 25 to 30 minutes. You’re looking for that cheese to be gloriously melted and bubbly, and the zucchini should be perfectly tender when poked. For more amazing Italian inspiration, you might enjoy my recipe for Homemade and Delicious Spaghetti Bolognese!
Ingredient Notes and Substitutions for Zucchini Lasagna Roll Ups
We talked about the basics, but let’s refine some choices, because tweaks matter, right? The recipe calls for ground beef or turkey, and honestly, both are great. If you want something a bit lighter for your Zucchini Lasagna Roll Ups, go ahead and swap out the beef entirely for ground turkey. It cooks up nicely and the flavor gets carried by that amazing ricotta filling and sauce anyway.
Now, about that sauce! The recipe uses a 24-ounce jar, but what if your jar was a little thin? My expert tip here is simple: if your marinara seems too watery right out of the jar, just simmer it uncovered on the stove for about ten minutes before you stir it into the browned meat. Reducing it concentrates the flavor and prevents sogginess.
Also, don’t skimp on the Parmesan you grate for the filling. If you’re using the pre-grated stuff in the canister, I really suggest grating a fresh chunk yourself. The sharp, salty bite of freshly grated Parmesan really cuts through the richness of the mozzarella and ricotta better than the shelf-stable kind. You can see a similar technique used in my Spinach Ricotta Brunch Bake where fresh ingredients really make the difference!
Serving Suggestions for Zucchini Lasagna Roll Ups
Since these rolls are already so rich with meat, cheese, and savory sauce, you definitely want a side dish that brings some brightness to the table. I almost always pair this with super fresh ingredients to balance out the richness. A simple arugula salad with just lemon juice, olive oil, and shaved Parmesan is perfect—it’s peppery and cleanses the palate!
If you absolutely must have bread (and who doesn’t?), skip a heavy cheesy loaf and go for something simpler. My homemade garlic breadsticks are fantastic because they’re light enough not to overwhelm the main dish. You can find my recipe for the best garlic breadsticks online! It’s all about balance, making sure that every bite of the vegetable lasagna shines.
Storage and Reheating Zucchini Lasagna Roll Ups
Don’t you hate it when delicious leftovers turn sad in the fridge? Luckily, these Zucchini Lasagna Roll Ups hold up beautifully, even on Day Two! If you manage to have any left—which is rare in my house—you need to store them correctly to keep that zucchini nice and tender, not rubbery.
Once the dish has cooled down just slightly but isn’t completely cold, cover the entire baking dish tightly with plastic wrap or aluminum foil. You want to seal out any fridge air. They’ll keep perfectly well in the refrigerator for about three to four days. Because they are so moist from the ricotta and sauce, they generally don’t get dried out like regular pasta dishes sometimes do.
When you get that craving for more tonight, you have two reheating paths. If you want the absolute best texture, go low and slow in the oven. Tent the dish loosely with foil again and reheat at about 350 degrees Fahrenheit until everything is hot through the middle—this usually takes 15 to 20 minutes, depending on how much you’re heating.
Now, if you’re just reheating a single roll up because you snuck one out for lunch, the microwave is your friend. Just be careful not to overdo it! Microwave it for about 45 seconds, check it, and then add 15-second bursts until it’s steaming hot. That way, you keep the cheesy interior creamy and avoid drying out the zucchini slices of your fantastic Zucchini Lasagna Roll Ups!
Frequently Asked Questions About Zucchini Lasagna Roll Ups
I get so many great questions whenever I post these, and that’s fantastic! It means you’re excited to try them out in your own kitchen. Here are the answers to the ones I hear most often about making these low carb lasagna staples the best they can possibly be.
Can I make Zucchini Lasagna Roll Ups vegetarian?
Absolutely, yes! I know some folks prefer not to use meat, and that’s not a problem at all for this recipe. To make these vegetable lasagna roll ups meatless, you just need to replace that ground beef or turkey in the sauce. My favorite swap is finely chopped mushrooms—cremini or button mushrooms work perfectly. You just sauté them just like you would the meat until they release their moisture and start to brown. You could also use hearty lentils if you like that heartier texture. The creamy ricotta cheese filling stays exactly the same, so you keep all that cheesy goodness, we just change out the meat sauce component. It’s delicious!
Can I freeze leftover Zucchini Lasagna Roll Ups?
You totally can freeze them, which is great for busy weeknights! I usually recommend freezing them *after* they’ve been fully baked. Let the dish cool completely, then cover it really snugly with plastic wrap and then a layer of foil on top. This double barrier helps keep out any freezer burn. They freeze really well for up to three months this way. When you’re ready to eat them, just pull them out, let them thaw overnight in the fridge, and then reheat covered in the oven at 350 degrees until heated through. It takes a little longer, but it’s worth it!
If you love other great Italian dishes that are just loaded with flavor, you might also want to try my recipe for Delicious Chicken Parmesan!
Estimated Nutritional Snapshot for Zucchini Lasagna Roll Ups
When we’re choosing to go low carb and pack in the vegetables, we still want to know what we’re eating, right? I pulled the numbers together so you have a good idea of what you’re getting with a standard serving, which is usually about four roll ups from the whole dish. Keep in mind that these figures are just good estimates; they change a little bit based on what brand of marinara sauce you use or whether you swap ground beef for turkey.
Honestly, I am always thrilled that we get nearly 38 grams of protein in this serving size because of all that ricotta and meat! That’s what makes these rolls so satisfying and keeps you full through dessert.
Here’s a quick look at those key numbers per serving:
- Calories: Around 450
- Protein: Nearly 38 grams
- Total Fat: About 25 grams (a good chunk of that is healthy unsaturated fat!)
- Carbohydrates: Roughly 20 grams (and remember, most of that comes from the vegetables and sauce, not processed flour!)
I always trust that when I’m eating something loaded with fresh ingredients like this, I’m making a good choice for dinner. These numbers definitely show why this vegetable lasagna variation is such a winner for weeknight healthy eating!
Print
Zucchini Lasagna Roll Ups
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A lower-carb alternative to traditional lasagna using thinly sliced zucchini instead of pasta sheets, filled with ricotta cheese and meat sauce.
Ingredients
- 1 large zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 (24 ounce) jar marinara sauce
- 15 ounces ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You may need to trim the ends.
- Heat olive oil in a large skillet over medium heat. Add ground meat and cook until browned. Drain excess fat.
- Stir in marinara sauce and simmer for 5 minutes. Remove from heat.
- In a medium bowl, combine ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
- Lay a zucchini strip flat. Spread about 2 tablespoons of the ricotta mixture evenly over the zucchini.
- Roll the zucchini strip up carefully. Place the roll seam-side down in the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
- Pour any remaining meat sauce over the top of the roll ups.
- Sprinkle the mozzarella cheese evenly over the sauce.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
Notes
- You can substitute ground turkey for ground beef for a lighter option.
- If your zucchini strips are very watery after slicing, you can briefly grill or bake them for 5 minutes before assembling to remove excess moisture.
- Use your favorite store-bought or homemade marinara sauce.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 roll ups
- Calories: 450
- Sugar: 10
- Sodium: 750
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 20
- Fiber: 4
- Protein: 38
- Cholesterol: 110
Keywords: zucchini lasagna, low carb lasagna, vegetable lasagna, meat sauce roll ups, ricotta filling