Keto Zucchini Lasagna Roll-Ups (Printable)

Delicate zucchini strips rolled with creamy ricotta and baked in savory marinara to create a satisfying low-carb meal.

# What You'll Need:

→ Zucchini

01 - 3 large zucchini

→ 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 & 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

# How To Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with olive oil.
02 - Trim zucchini ends. Using a mandoline or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips. Lay slices on paper towels, lightly sprinkle with salt, and let sit for 10 minutes to remove excess 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 well combined.
04 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
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 over the roll-ups. Sprinkle with mozzarella and Parmesan cheese.
07 - Lightly spray tops with olive oil. Bake uncovered for 25 to 30 minutes, or until sauce is bubbly and cheese is golden brown.
08 - Let cool for 5 minutes before serving. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • It tastes indulgent and genuinely feels like cheating on your diet, but the macros are completely honest.
  • Those caramelized edges get crispy while the inside stays tender, creating a textural experience that rivals actual lasagna noodles.
  • You can prepare the rolls hours ahead and bake them when you're ready, making weeknight dinners feel less frantic.
02 -
  • The salting and patting step seems fussy but it's genuinely the difference between tender rolls and a watery mess—don't skip it or rush it.
  • If your zucchini strips tear while rolling, you can overlap two strips or use them to patch larger strips; nobody will know once it's baked under sauce and cheese.
03 -
  • Invest in a quality mandoline or keep your knife freshly sharpened; thin, even slices are what separate these from a soggy zucchini bake.
  • Don't skip the 5-minute rest after baking—it lets the cheese set enough to hold the roll together when you transfer it to a plate, preventing everything from sliding apart.
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