Keto Zucchini Lasagna Roll-Ups (Print View)

Zucchini strips rolled with creamy ricotta and baked in savory marinara for a delicious low-carb twist.

# Components:

→ 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 and 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

# Preparation Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or 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 and lightly sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then pat thoroughly dry with additional paper towels.
03 - In a mixing bowl, combine ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and black pepper. Mix until smooth and well incorporated.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Place 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll tightly and place seam-side down in the baking dish. Repeat with all remaining slices and filling.
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.
08 - Let cool for 5 minutes before serving. Garnish with extra fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like lasagna without the guilt or carbs — your favorite comfort dish reimagined so you can eat more of it.
  • These roll-ups come together faster than you'd expect — under an hour from cold oven to table, which means weeknight dinners feel fancy.
  • Everything can be prepped ahead — assemble them in the morning and bake when hunger hits.
02 -
  • Moisture is your biggest challenge: Under-salting and under-drying the zucchini is how roll-ups turn into a mushy mess, so don't skip or rush those steps.
  • Thickness matters more than you think: Zucchini sliced too thick won't roll without cracking; too thin and they tear apart in your hands — aim for that middle sweet spot.
  • Your filling will taste underseasoned before baking: This is normal; trust the salt and herbs because they wake up once heat hits them.
03 -
  • Brown your cheese topping lightly under the broiler for 60 seconds after baking if you want extra caramelization: It adds a sophistication that feels restaurant-quality.
  • Add cooked sausage or ground beef to your marinara for a meaty version: Nobody will miss the traditional lasagna noodles when there's protein and flavor this rich.
  • If your zucchini strips keep breaking, blanch them briefly in salted boiling water: Just 2 minutes makes them pliable without cooking them all the way through.
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