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Baked Zucchini Lasagna Roll-Ups

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⭐ Why You’ll Love It:

✔️ Low-carb, gluten-free & veggie-loaded
✔️ Packed with lasagna flavor (without the noodles!)
✔️ Great for meal prep or meatless dinners
✔️ Customizable and freezer-friendly

🧾 Ingredients

  • 2–3 medium zucchini, ends trimmed
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese, grated
  • 1 egg
  • 1 cup shredded mozzarella, divided
  • 1 teaspoon Italian seasoning
  • Salt & pepper, to taste
  • 1 ½ cups marinara sauce (homemade or store-bought)
  • Optional: ¼ teaspoon red pepper flakes for a kick
  • Fresh basil or parsley for garnish

👩‍🍳 Instructions

🔸 Step 1: Prep the Zucchini

  1. Slice zucchini lengthwise into thin strips using a mandoline or sharp knife (about ⅛-inch thick).
  2. Lay the slices on paper towels and sprinkle with salt. Let sit for 15–20 minutes to draw out moisture.
  3. Pat dry to prevent sogginess during baking.

🔸 Step 2: Make the Ricotta Filling

  1. In a bowl, mix together:
    • Ricotta
    • Parmesan cheese
    • Egg
    • Italian seasoning
    • Salt, pepper, and optional red pepper flakes

🔸 Step 3: Roll the Zucchini

  1. Spread about 1–2 teaspoons of ricotta mixture on each zucchini slice.
  2. Roll each slice gently into a spiral and place seam-side down in a greased 9×9-inch baking dish with a layer of marinara sauce on the bottom.

🔸 Step 4: Add Sauce & Cheese

  1. Pour remaining marinara sauce over the roll-ups.
  2. Sprinkle with mozzarella cheese.

🔸 Step 5: Bake

  1. Cover with foil and bake at 375°F (190°C) for 25 minutes.
  2. Uncover and bake for an additional 10–15 minutes, or until cheese is golden and bubbly.

🔸 Step 6: Serve & Enjoy

  1. Let cool for a few minutes before serving. Garnish with chopped basil or parsley.

🧄 Optional Add-Ins:

  • Add cooked ground turkey, beef, or sausage to the marinara for a meaty version
  • Mix in chopped spinach or fresh herbs to the ricotta
  • Use pesto instead of marinara for a fresh twist

❄️ Storage & Reheat:

  • Fridge: Store up to 4 days in an airtight container
  • Reheat: In the oven at 350°F or microwave until warm
  • Freeze: Freeze before baking for up to 2 months — just thaw overnight and bake as directed

❓ FAQs

Can I use yellow squash instead of zucchini?
Absolutely! It has a similar texture and works just as well.

How do I keep the roll-ups from being watery?
Salt and pat the zucchini slices dry before rolling — this helps remove excess moisture.

Can I make this dairy-free?
Yes! Use dairy-free ricotta and vegan cheese alternatives.

💡 Final Thoughts

These Zucchini Lasagna Roll-Ups are a flavorful, lighter version of the classic comfort food — all the cheesy, saucy goodness without the carbs! Perfect for low-carb dinners, meal prep, or impressing guests with something healthy and delicious. 🥒🧀🍅

Want a chicken Alfredo version, vegan twist, or pesto-spinach combo next? Just say the word!

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