Save My kitchen smelled like warm zucchini and garlic one Tuesday evening when I realized I'd been eating the same keto meals on rotation for weeks. I wanted something that felt like real comfort food, not a substitute, so I grabbed three zucchini from the crisper drawer and thought, why not build lasagna a different way? Those tender strips, rolled up with creamy ricotta and herbs, came out of the oven bubbling and golden, and suddenly I understood what low-carb cooking could actually be.
I made this for my sister who'd just started keto, and she kept asking if I'd made a mistake with the carb count because it tasted too good to be true. Watching her eat three roll-ups and actually feel satisfied instead of deprived reminded me why these recipes matter — they're not about restriction, they're about eating the foods you love and feeling good afterward.
Ingredients
- Zucchini (3 large): Use firm ones without soft spots, and slice them thin enough that they're pliable but sturdy enough to hold filling without tearing — a mandoline makes this almost meditative.
- Whole-milk ricotta cheese (1 cup): This is where creaminess comes from; avoid the watery versions if you can, as they'll make your filling loose.
- Grated Parmesan cheese (1/2 cup plus 2 tbsp for topping): Real Parm has a sharpness that makes this dish taste intentional, not diet-like.
- Large egg (1): Acts as a binder so your filling stays tucked inside the rolls instead of seeping out into the sauce.
- Shredded mozzarella cheese (1/2 cup plus 1/2 cup for topping): The first amount goes in the filling for stretch and richness; the topping amount gets those golden, melty bits.
- Fresh basil (2 tbsp chopped or 1 tsp dried): Fresh tastes alive; dried works but add it to the filling rather than saving it for garnish.
- Garlic powder (1/2 tsp): Gives you that savory depth without the moisture fresh garlic brings.
- Dried oregano (1/2 tsp): This is the herb that whispers Italy into every bite.
- Salt and black pepper (1/4 tsp each): Taste your filling before rolling — you might want more depending on your sauce.
- Sugar-free marinara sauce (1 1/2 cups): Read the label because some brands sneak in carbs; I've learned this the hard way.
- Olive oil spray: A light mist prevents the tops from drying out while baking.
Instructions
- Set the stage:
- Preheat your oven to 400°F and grease a 9x13-inch baking dish with a little olive oil or cooking spray. Having everything ready before you start slicing zucchini means you're not fumbling around mid-process.
- Prepare the zucchini:
- Trim the ends off your zucchini, then slice them lengthwise into thin strips — about 1/8 inch thick. A mandoline is faster, but a sharp chef's knife works if you take your time and keep your fingertips tucked safe. Lay the strips on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes; this draws out moisture so your roll-ups won't be watery.
- Pat everything dry:
- After those 10 minutes, gently pat each strip dry with more paper towels. Don't skip this step — it's the difference between tender rolls and soggy ones.
- Build the ricotta mixture:
- In a bowl, combine the ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and pepper. Stir until smooth and well blended, then taste a tiny bit to see if it needs more seasoning.
- Spread the sauce base:
- Pour about 1 cup of marinara sauce onto the bottom of your prepared baking dish and spread it evenly. This prevents sticking and gives you a flavorful foundation.
- Roll with intention:
- Spoon about 1 tablespoon of filling onto one end of a zucchini strip, then roll it up tightly from that end and place it seam-side down in the dish. Repeat with every slice, arranging them snugly but not crushed. If you have a few zucchini strips left without filling, tear them up and tuck them into gaps.
- Top and finish:
- Spoon the remaining marinara sauce over all the roll-ups, then sprinkle with the extra mozzarella and Parmesan. Give the whole dish a light spray of olive oil to help everything brown.
- Bake until bubbly:
- Bake uncovered for 25 to 30 minutes, until the sauce is bubbling at the edges and the cheese on top is golden. Start checking around the 25-minute mark so you don't accidentally overbake.
- Rest before serving:
- Let the dish sit for 5 minutes after it comes out — this helps the rolls set so they don't fall apart when you plate them. Garnish with fresh basil if you have it.
Save My partner walked into the kitchen halfway through assembling these and asked if I was making actual lasagna, not 'diet lasagna.' That moment — when something low-carb stops feeling like a compromise — is when you know you've nailed it. These roll-ups became our go-to when we wanted Italian food that tasted indulgent without the next-day regret.
The Mandoline Question
I was terrified of mandolines at first because of every kitchen disaster story I'd heard, but learning to use one properly changed how I approach recipes like this. The secret is investing in a cheap plastic guard — it cost three dollars and my fingertips are still intact. If a mandoline feels too risky, a sharp knife and patience work just fine; you're just buying yourself more time and a few more muscle moments.
Why Marinara Sauce Matters Here
Not all marinara is created equal, especially when you're watching carbs. Some brands add hidden sugars, and once they're baked into a dish, you can't take them back. I've learned to read labels religiously now, and I always taste my sauce cold before using it — that's when artificial sweetness shows up loudest. Find one brand you trust and stick with it, or make your own if you have time on a Sunday afternoon.
Make-Ahead and Storage Magic
The best thing about these roll-ups is that they actually taste better the next day once flavors have had time to mingle. Assemble them in the morning, cover the dish with foil, and bake when you're ready for dinner — no stress, all the payoff. They keep in the fridge for about three days and reheat beautifully at 350°F covered with foil until warmed through.
- Freeze them before baking: Wrap the assembled dish tightly and freeze for up to a month; add 10 minutes to bake time straight from frozen.
- Use leftovers creatively: Chop up cold roll-ups and toss them with olive oil and arugula for a next-day salad.
- Double the batch on lazy weekends: Make two dishes and freeze one so you have a ready-made dinner waiting on harder weeks.
Save This dish taught me that keto cooking doesn't have to taste like deprivation — it can taste like love and intention in every bite. Make these when you want to prove to yourself (or someone you're feeding) that eating well doesn't mean eating boring.
Recipe FAQ Section
- → How do you prepare zucchini for rolling?
Slice zucchini lengthwise into thin strips using a mandoline or sharp knife, then lightly salt and pat dry to remove excess moisture.
- → Can I substitute the ricotta cheese?
Cottage cheese can be used as an alternative, though it will alter the texture slightly.
- → What is the best marinara to use?
Choose a sugar-free marinara sauce to keep the dish low-carb and maintain rich tomato flavor.
- → How long should the roll-ups bake?
Bake uncovered at 400°F (200°C) for 25–30 minutes until bubbly and golden on top.
- → Can this dish be made meatier?
Adding cooked ground beef or sausage to the marinara sauce enhances heartiness without changing cooking time.
- → Is this dish suitable for gluten-free diets?
Yes, it contains no gluten ingredients; always verify labels for marinara and cheeses to be certain.