Low-Carb Zucchini Lasagna Rolls

This picturesque Zucchini Lasagna Rolls recipe gives you a healthier alternative to enjoy your lasagna without sacrificing the flavors. 

Now you can have Italian-inspired lasagna with all its glory without the unnecessary carbs that come with it. 

This recipe checks all the tick boxes of what a fantastic dish should be - healthy, mouth-watering, and eye-catching!

How is this different from traditional lasagne?

Sometimes called zucchini cheese roll-ups in meat sauce, this mouth-watering recipe swaps the lasagna pasta with zucchini planks or slices. 

The zucchini planks are then rolled around a mixture of three kinds of cheese: ricotta, mozzarella, and parmesan with garlic and basil. They are then stacked on top of a meaty marinara sauce then baked to perfection.

Zucchini (aka courgette or summer squash) has a mild neutral taste, so when you add the meat sauce, cheese, and all the good stuff that comes with lasagna, you would hardly miss the pasta!

If you still do and are not counting carbs, add it as a side - that's what I did (when in Rome...). 😀 Now, isn't that a great way to make your kids eat vegetables without all the hassle?

It's also a great solution on days when you are simply craving for lasagna, but you also need to watch your carb intake. A delicious dish that you can add to your low-carb recipe repertoire!

Aside from it being a healthier option, making this is also an easier feat than homemade pasta.

Ingredients:

The beauty of this lasagna-style zucchini rolls dish is that it uses easy-to-find ingredients. 

How do you make it?

*Keep scrolling to get the full (printable) recipe, ingredient amounts, and more tips, or click on the "Skip to Recipe" button at the top of the page.

1. Prep the zucchini - Slice zucchini into as thin strips as possible, sprinkle with salt, and let rest for 15 min.
2. Make the meat sauce - Fry the onions and ground beef in oil until the meat is brown. Stir in the marinara, chopped parsley and season with salt and pepper to taste.
3. Prep the cheese filling - Mix the ricotta, parmesan, mozzarella, garlic, and finely chopped basil.
4. Assemble - Spread one tablespoon of the mixture over each zucchini strip, roll and stack them on the side until all the zucchini are used up. Arrange the zucchini rolls on top of the meat sauce.
5. Bake - Transfer the skillet into the oven and bake for about 20 minutes, or until the zucchini get a light crust on top.

Variations:

I love the way my recipe turned out! However, you can make this versatile dish to adapt to your lifestyle or preference. You can add more veggies like sautéed mushrooms, olives, and spinach.

You can use chicken, Italian sausage, pork, or a combination of pork and beef for meat options. Or ditch the meat entirely and use vegan products instead.

On its own, rolled up cheesy zucchini lasagna is a hearty gluten-free dish. With pasta and crusty bread, it's a comfort meal!

Helpful tips when making Zucchini Lasagna Rolls:

• For large zucchinis (like mine), cut them in skinny, even slices. The thinner the cut, the easier it will be for you to roll them. To do so, cut both ends of the zucchini, then cut off enough on one side, so it sits flat on the surface and cut lengthwise into long thin slices. Keep the edge of the knife against your knuckles, so you don't cut yourself. Lay the last piece flat, and hold the knife horizontally so you can continue cutting thin slices.
• If you are not 100% confident in your knife skills to do this, and your zucchinis are small enough, a mandoline will do the trick nicely (be sure to use the handguard for safety!). But if you do not have one, you can use a vegetable peeler as well.
• The number of strips will depend on the size and thickness of your zucchinis.
• Zucchini is a watery vegetable, so to ensure you do not end up with soggy lasagna, sprinkle salt over your sliced zucchini planks and let them rest in paper towels for fifteen minutes to half an hour to release all those liquids. It will also make them soft and pliable.
• You can, alternatively, roast or grill your zucchini planks to make them more pliable and soft for easier rolling. If they persist on unfurling, you can secure them with toothpicks and remove those later on.
• Use a light hand when rolling to make sure the cheese filling does not ooze out much. Don't worry about making your rolls perfect-they will sort themselves once you line them up on the baking pan.
• Save yourself from the hassle of a messy kitchen right before a gathering or event by making this a day ahead! Just follow all steps pre-baking and cover the assembled dish with plastic wrap, then aluminum foil to prevent moisture loss. Keep it in your fridge for 24 hours and take it out to thaw for 30 minutes before baking.
• Remember to let it rest for at least 10 minutes before serving.

What should I try next?

Here are some more gluten-free skillet recipes like these lasagna-style zucchini roll-ups you will love:

• COLOMBIAN PORK AND SAUSAGE RISOTTO
• SMOKED SALMON QUICHE WITH GLUTEN-FREE CRUST
• INDIAN GINGER GARLIC CHICKEN
• BOSNIAN ONE-POT CHICKEN RICE
• CHILEAN SHEPHERD'S CORN PIE
• GERMAN GYPSY SCHNITZEL 
• CHICKEN TIKKA MASALA

Zucchini Lasagna Rolls

By Jas

On its own, zucchini lasagna rollups is a hearty gluten-free dish. Make it a comfort meal by serving it alongside pasta crusty bread!

5 from 1 vote

Rate this Recipe Pin Recipe Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Yields 6 servings

Calories 380 kcal

EQUIPMENT

• Sharp kitchen knife, mandoline slicer, or a vegetable peeler
• Kitchen paper towels
• Cast-iron or oven-proof skillet

Ingredients

1x2x3x

US Customary - Metric

• ▢ 3 large zucchini, ca.4 lbs, sliced lengthwise into thin strips
• ▢ 1 lb ground beef
• ▢ 1 tablespoon olive oil
• ▢ 1 small onion, chopped
• ▢ 24 oz marinara or tomato sauce
• ▢ Salt and pepper
• ▢ 1 cup ricotta cheese
• ▢ ¼ cup parmesan
• ▢ ½ cup mozzarella
• ▢ 1 clove of garlic, minced
• ▢ A bunch of fresh parsley
• ▢ Fresh basil

Cook ModePrevent your screen from going dark

Instructions

• Start the preparation by cutting the zucchini into as thin strips as possible (see recipe notes for tips).
• After you have sliced them, salt them and arrange them on paper towels and leave them to release water for about 30 minutes.
• While the zucchini is resting, prepare the meat. Heat the oil in a large cast-iron or oven-proof skillet over medium heat. Add the onions and ground beef; fry until the meat is brown. Stir in the marinara, chopped parsley and season with salt and pepper to taste.
• Preheat the oven to 400 degrees Fahrenheit.
• In a small bowl, combine the ricotta, parmesan, mozzarella, garlic, and finely chopped basil. Spread one tablespoon of the mixture over each zucchini strip. Roll the strips and stack them on the side until all the zucchini are used up.
• Arrange the zucchini rolls on top of the meat sauce, pressing them gently into the sauce to nest. Transfer the skillet into the oven and bake for about 20 minutes, or until the zucchini get a light crust on top. Sprinkle everything with chopped fresh parsley before serving if desired.
  

Notes

• Cut the zucchini in skinny, even slices. The thinner the cut, the easier it will be for you to roll them. To do so, cut both ends of the zucchini, then cut off enough on one side so it sits flat on the surface. Then cut lengthwise into long thin slices. Keep the edge of the knife against your knuckles so you don’t cut yourself. Lay the last piece flat, and hold the knife horizontally so you can continue cutting thin slices.
• If you are not 100% confident in your knife skills to do this, and your zucchinis are small, a vegetable peeler will do the trick nicely (be sure to use the handguard for safety!). But if you do not have one, you can use a vegetable peeler as well.
• The number of strips will depend on the size and thickness of your zucchinis.
• Zucchini is a watery vegetable, so to ensure you do not end up with soggy lasagna, sprinkle salt over your sliced zucchini planks and let them rest in paper towels for fifteen minutes to half an hour to release all those liquids.
• You can also roast or grill your Zucchini planks to make them more pliable and soft for easier rolling. If they persist on unfurling, you can secure them with toothpicks and remove those later on.
• Use a light hand when rolling to make sure the cheese filling does not ooze out much. Don't worry about making your rolls perfect-they will sort themselves once you line them up on the baking pan.
• Save yourself from the hassle of a messy kitchen right before a gathering or event by making this a day ahead! Just follow all steps pre-baking and cover the assembled dish with plastic wrap, then aluminum foil to prevent moisture loss. Keep it in your fridge for 24 hours and take it out to thaw for 30 minutes before baking.
• Remember to let it rest for at least 10 minutes before serving.
• Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products.

Nutrition

Calories: 380kcal (19%) | Carbohydrates: 13g (4%) | Protein: 24g (48%) | Fat: 26g (40%) | Saturated Fat: 12g (60%) | Cholesterol: 85mg (28%) | Sodium: 813mg (34%) | Potassium: 912mg (26%) | Fiber: 3g (12%) | Sugar: 8g (9%) | Vitamin A: 965IU (19%) | Vitamin C: 27mg (33%) | Calcium: 230mg (23%) | Iron: 3mg (17%)

Tried this Recipe? ❤️ Tag us on Facebook!Let us know how it was! Mention @AllThatsJas or tag #allthatsjas!