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Amazing Zucchini Lasagna Roll-Ups: A 5-Star Guilt-Free Joy

Zucchini Lasagna Roll-Ups
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Zucchini Lasagna Roll-Ups offer a delicious, lower-carb alternative to traditional lasagna. Thin slices of zucchini replace pasta noodles, rolled around a creamy, cheesy filling, and baked in a savory tomato sauce. This dish delivers all the classic lasagna flavors without the heavy carbs.

Ingredients

Scale
  • 3 medium zucchini, about 1.5 lbs
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 24 ounces marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise into thin strips, about 1/8 inch thick. A mandoline works best for even slices.
  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  4. In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
  5. Spread a thin layer of marinara sauce (about 1 cup) on the bottom of a 9×13 inch baking dish.
  6. Lay out a zucchini strip. Spoon about 1-2 tablespoons of the ricotta mixture onto one end of the zucchini strip.
  7. Carefully roll up the zucchini strip. Place the rolled zucchini seam-side down in the prepared baking dish. Repeat with remaining zucchini and filling.
  8. Pour remaining marinara sauce over the zucchini rolls.
  9. Sprinkle the shredded mozzarella cheese and additional Parmesan cheese over the top.
  10. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
  11. Let stand for 5 minutes before serving.

Notes

  • Blot excess moisture from zucchini slices before rolling for best results.
  • Adjust seasoning of the ricotta mixture to your taste.
  • You can prepare the roll-ups ahead of time and bake later.

Nutrition

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