These Zucchini Roll Ups are a healthy alternative to traditional lasagna, but with all the deliciously cheesy flavor you love! For this lighter dish, you simply replace the standard lasagna noodles with thinly sliced zucchini that is rolled up with cheese, herbs, and sauce. It’s a really versatile dish that you can be made with a red sauce or a white sauce, with meat, or entirely vegetarian!
Want more light, healthy dishes? Try this delicious Vegetarian Stuffed Zucchini or our Spinach Artichoke Stuffed Tomatoes or for something heartier try our Baked Ravioli Casserole, this can be made vegetarian too.
If you are worried about your carb intake, then this super easy recipe is for you! These low-carb zucchini lasagna rolls give nothing up but carbs. You will love making this recipe frequently.
What Ingredients are in Zucchini Roll Ups?
Surprisingly, these Zucchini Roll Ups only need a few simple ingredients! They look fancy (and taste amazing), but they are really easy to make. The ricotta parmesan mozzarella mixture is a cheese lover’s dream.
This zucchini roll up recipe uses standard lasagna ingredients with a traditional red sauce. You can, however, easily switch this recipe up and make different versions as you like. Scroll down for more variation ideas.
For these Zucchini Roll Ups, you’ll need the following ingredients:
Mozzarella cheese, grated
Parmesan cheese, grated
Garlic cloves, finely minced
Fresh basil, chopped (plus more for serving)
Zucchini Roll Ups Variations
If you want to change up the flavors and ingredients in these Zucchini Roll Ups, it’s very simple. Here are a few ideas to get you started:
Switch the marinara sauce for a creamy alfredo sauce, and add chopped chicken to the sauce.
Add other veggies, like mushrooms or chopped spinach, to the filling.
Use ground sausage or beef by adding it to the marinara sauce for a meat sauce version.
Add a few tablespoons of your favorite pesto to the filling.
How to Make Zucchini Roll Ups
How do you cut zucchini for roll ups?
To begin, you’ll want to cut your zucchini into long, 1/8-inch thick strips. The best way to cut zucchini lengthwise for roll ups is to use a mandolin slicer. If you don’t have a mandolin slicer, you can use a wide potato peeler or even a long sharp knife.
Because zucchini holds a lot of water, you’ll also want to drain some of the water out before cooking, so you don’t end up with a really soggy dish. After slicing, sprinkle them very lightly with salt (don’t over-salt them) and place them between a few paper towels. Let them sit for at least 15 minutes so that excess water can soak into the paper towels. You will be amazed at how much water comes out with this simple step.
This step will keep your zucchini lasagna from getting too soggy!
Ricotta Mixture and Rolling Up!
Next, to make the ricotta mixture stir together the ricotta, egg, Parmesan, fresh basil, salt, and Italian seasoning. Set aside until ready to use.
Spread 1 cup of the marinara tomato sauce into the bottom of your baking dish (an 8.5 x 11-inch baking dish works well).
Spread a spoonful of the ricotta cheese mixture onto each slice of zucchini, then roll them up and place them into the prepared baking dish with the sauce. You can use an offset spatula for this, as it will spread the cheese quickly and easily. Continue until you’ve filled up the baking dish.
Spread the remaining sauce over the top of the zucchini roll ups, then sprinkle with the mozzarella cheese. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until the cheese is bubbly and begins to turn golden.
You can place the baking dish onto a baking sheet to save your oven in case any sauce may bubble over.
Top with additional fresh basil and serve warm. This is such a delicious and healthy weeknight meal! My entire family loves this dish.
Whether you’re eating low-carb, gluten-free, keto, vegetarian, or you just want a lighter weeknight dish for your family, these Zucchini Roll Ups fit the bill. These taste so good, you’ll hardly miss the pasta at all! It is a dish that we all really enjoy, and the kids have even made it for us, too; it is that easy.
Can you Make this Recipe the Night Before?
You can make zucchini roll ups ahead of time. If you want to make them the night before, just prepare the recipe as written, but instead of preheating the oven and baking, cover the baking dish and refrigerate them overnight. Before baking, bring the dish to room temperature and then bake as written in the recipe.
Can you Freeze Zucchini Lasagna Rolls?
You can freeze this zucchini recipe too! Just prepare the recipe without baking and then freeze it for up to 2 months. Before baking, bring the roll ups to room temperature.
Personally, I do prefer to make this dish fresh and pop it into the oven right when we are ready to eat or to make it very soon before baking.
How many Calories are in Zucchini Lasagna Roll Ups?
This recipe is low in calories also, along with all of its other attributes. The recipe is for 6 servings, and each serving is only just over 300 calories, which is nothing for a dinner entree. Serve with a big salad for a delicious meal.
Pin it HERE!!
Pin it HERE!!
- 3 medium zucchini
- 16 ounces ricotta
- 2 eggs
- 1/2 cup Parmesan, grated
- 2 garlic cloves, finely minced
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 3 tablespoons fresh basil, chopped (plus more for serving)
- 1 1/2 cups grated mozzarella
- 2 cups marinara sauce, divided
- Slice zucchini lengthwise into 1/8-inch thick slices. (For best results, use a mandolin slicer)
- Sprinkle zucchini slices very slightly with salt and lay between two layers of paper towels. Let them rest for about 15 minutes to allow excess moisture to drain.
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the ricotta, egg, Parmesan, garlic, salt, Italian seasoning, and fresh basil.
- Spread 1 cup of the marinara sauce in the bottom of an 8.5 x 11-inch baking dish.
- Spread a spoonful of the ricotta mixture onto a slice of zucchini. Roll it up and place it into the baking dish. Continue until you've used all of your ingredients and the baking dish is packed with zucchini roll ups placed side by side.
- Spread the remaining cup of sauce over the top of the roll ups and sprinkle with mozzarella.
- Bake the roll ups at 350 degrees Fahrenheit for 25 to 30 minutes or until the cheese is bubbly and beginning to turn golden.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Small Offset Spatula 4", 6" 8" Mini Angled Spatula Set Cake Decorating Frosting Knife, Black
Mandoline Slicer for Kitchen -VEKAYA Stainless Steel Vegetable Slicer for Potato, tomato and Onion, Carrot Julienne and Chopper for Vegetables with Gloves (BlacK)
STAUB Ceramics Oval Baking Dish, 11-inch, White
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 309Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 116mgSodium: 989mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 22g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.