Keto Zucchini Lasagna Roll-Ups (Printable)

Tender zucchini strips filled with ricotta and herbs, baked with marinara for a flavorful 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

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - Trim zucchini ends. Using a mandoline slicer or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips. Lay slices on paper towels and lightly sprinkle with salt. Allow to sit for 10 minutes to release moisture, then pat dry thoroughly.
03 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, mozzarella cheese, basil, garlic powder, oregano, salt, and black pepper. Stir until mixture is smooth and fully incorporated.
04 - Spread 1 cup of marinara sauce evenly across 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 arrange seam-side down in the baking dish. Repeat with remaining zucchini slices and filling.
06 - Spoon remaining marinara sauce over the zucchini roll-ups. Sprinkle shredded mozzarella and Parmesan cheese evenly over the top.
07 - Lightly spray tops with olive oil. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and cheese is golden brown.
08 - Remove from oven and allow to cool for 5 minutes. Garnish with fresh basil if desired before serving.

# Expert Advice:

01 -
  • It tastes indulgent and comforting without any of the guilt or carb count that usually comes with lasagna.
  • Zucchini becomes silky and tender when prepared this way, dissolving into something almost creamy alongside the ricotta.
  • You can make it ahead, freeze it unbaked, and pull it straight from the freezer to the oven on busy nights.
02 -
  • Don't skip the salt-and-drain step on the zucchini—I learned this the hard way when my first attempt turned soupy and released water for the entire baking time.
  • Zucchini slices are fragile right after you salt them, so handle them gently and let them dry completely before rolling to avoid tears that expose the filling.
  • Your filling will be looser than traditional lasagna ricotta mixture because there's less egg and no breadcrumbs, so don't panic—the zucchini holds everything together beautifully.
03 -
  • A mandoline slicer is genuinely worth owning if you make this more than once—it saves your knuckles and gives you consistently thin zucchini that roll perfectly.
  • If your zucchini slices break during rolling, just patch them with another slice or use the broken pieces as filler in the middle; nobody will ever know.
  • Make extra marinara sauce if you like your roll-ups swimming in red sauce, because you can always spoon more over the top halfway through baking.
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