Keto Zucchini Lasagna Roll-Ups (Print Version)

Tender zucchini rolls filled with creamy ricotta and herbs, baked in marinara for a low-carb Italian classic.

# What You'll Need:

→ 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 & 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 to Follow:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Trim zucchini ends. Using a mandoline or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips.
03 - Lay zucchini slices on paper towels and lightly sprinkle with salt. Let sit for 10 minutes to release excess moisture. Pat dry thoroughly.
04 - In a mixing bowl, combine ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and pepper. Mix until smooth and fully incorporated.
05 - Spread 1 cup of marinara sauce evenly on the bottom of the prepared baking dish.
06 - Place 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll up tightly and lay seam-side down in the baking dish. Repeat with remaining slices and filling.
07 - Spoon remaining marinara sauce over the roll-ups. Sprinkle with mozzarella and Parmesan cheese.
08 - Lightly spray tops with olive oil. Bake uncovered for 25 to 30 minutes until bubbly and golden brown.
09 - Let cool for 5 minutes before serving. Garnish with extra fresh basil if desired.

# Additional Tips::

01 -
  • It tastes like real lasagna comfort without the carb guilt, and honestly, no one misses the noodles.
  • The whole thing comes together faster than you'd expect, making weeknight dinners feel less like a compromise and more like a treat.
  • Those crispy cheese edges that form on top? That's where the magic lives.
02 -
  • If you skip the salting and drying step, you'll end up with a soupy dish and soggy zucchini that falls apart; I learned this the hard way and won't let you make that mistake.
  • The filling should be mixed just until combined—overworking it makes it dense and grainy, but a few gentle folds leave it light and creamy.
03 -
  • Use a mandoline if you have one, because it creates evenly thin slices that cook at the same rate; uneven slices mean some pieces stay raw while others get mushy.
  • Don't be afraid of the olive oil spray on top—it's what creates those crispy, caramelized cheese edges that make this dish feel restaurant-quality.
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