Keto Zucchini Lasagna Roll-Ups (Print Version)

Tender zucchini strips rolled with ricotta, Parmesan, and herbs baked in rich marinara sauce.

# Ingredient List:

→ 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

# 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, lightly sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Pat dry thoroughly with additional paper towels.
03 - In a mixing bowl, combine ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and pepper. Stir until filling is 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 up tightly and place seam-side down in the baking dish. Repeat with remaining zucchini slices and filling.
06 - Spoon remaining marinara sauce evenly over the roll-ups. Sprinkle mozzarella and Parmesan cheese over the top.
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 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil if desired and serve.

# Helpful Hints:

01 -
  • It tastes indulgently rich but won't derail your low-carb goals, which feels like getting away with something.
  • The rolls are elegant enough for company but casual enough for a Tuesday dinner, making you feel like you tried without actually stressing.
  • Zucchini stays tender and absorbs the marinara beautifully, creating pockets of flavor instead of the dense pasta texture you might expect.
02 -
  • Skipping the salt and paper towel step is the biggest mistake—soggy, watery rolls happen when you rush this part, and no amount of baking fixes it.
  • If your zucchini slices tear, don't panic; use two smaller pieces overlapped together to create a stronger base for the filling.
  • Marinara sauce thickness matters; thinner sauce means a soupier dish, so choose a sauce that clings to a spoon rather than runs off it.
03 -
  • A mandoline slicer takes all the frustration out of getting even zucchini slices, and the investment pays off if you make these regularly.
  • Don't wrap your zucchini slices too tightly or they'll squeeze out the filling as they bake—aim for snug but not suffocating.
  • If you notice the tops browning too quickly before the rolls are cooked through, loosely tent the dish with foil for the last 10 minutes of baking.
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