Keto Zucchini Lasagna Roll-Ups (Printable version)

Tender zucchini strips rolled with ricotta and herbs, baked in rich marinara for a savory low-carb meal.

# 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 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

# Directions:

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

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality while keeping you firmly in ketosis, which feels like cheating in the best possible way.
  • You can make the whole thing in under an hour, including cleanup, so it fits perfectly into a busy weeknight without feeling rushed.
  • The filling comes together with just one bowl, and rolling the zucchini becomes almost meditative once you get the rhythm down.
02 -
  • If you skip the salt-and-rest step on the zucchini, your finished dish will be mushy and watery, which I learned the hard way before understanding why that moisture matters.
  • Don't use ultra-thin zucchini slices thinking they'll cook faster—they'll shred and tear instead of rolling, so stick to that 1/8-inch thickness even if it seems thick.
  • The filling should be spreadable but not runny, so if your ricotta is especially watery, drain it through cheesecloth for thirty minutes before starting.
03 -
  • Double the recipe and freeze half unbaked—you'll thank yourself when dinner is already half done and you just need to bake it.
  • If your zucchini strips tear while rolling, overlap two pieces slightly and roll them together as one, and nobody will ever know the difference.
  • Taste your marinara sauce before using it—some brands are tangier than others, and you can balance this by stirring in a half teaspoon of sugar if it tastes too acidic against the creamy filling.
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