Keto Zucchini Lasagna Roll-Ups (Print Version)

Zucchini strips rolled with ricotta, Parmesan, and herbs baked in marinara for a low-carb Italian-inspired dish.

# 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 or 1 teaspoon dried 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 chef's knife, slice zucchini lengthwise into 1/8-inch thick strips.
03 - Lay zucchini slices on paper towels and lightly sprinkle with salt. Allow to sit for 10 minutes to draw out excess moisture, then pat dry thoroughly with additional paper towels.
04 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, mozzarella cheese, fresh basil, garlic powder, oregano, salt, and black pepper. Mix until smooth and well incorporated.
05 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
06 - Place approximately 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll up tightly from the filled end and arrange seam-side down in the baking dish. Repeat with remaining slices and filling.
07 - Spoon remaining marinara sauce over the roll-ups. Sprinkle mozzarella and Parmesan cheese evenly over the top.
08 - Lightly spray the top with olive oil spray. Bake uncovered for 25 to 30 minutes, or until the sauce is bubbly and the cheese is golden brown.
09 - Remove from oven and allow to cool for 5 minutes before serving. Garnish with additional fresh basil if desired.

# Additional Tips::

01 -
  • It tastes like real lasagna: No one bites into this and thinks about what they're missing.
  • It's keto without the guilt: Seven grams of carbs per serving means you can actually enjoy seconds.
  • It comes together faster than you'd expect: Prep to table in under an hour, and most of that is hands-off baking.
  • The filling is forgiving: Ricotta takes whatever herbs you have on hand and turns them into something restaurant-quality.
02 -
  • Salt your zucchini and actually wait: I once skipped this step to save time and ended up with a watery, soggy dish that fell apart. Those 10 minutes are non-negotiable.
  • Don't overfill each roll: A tablespoon might sound tiny, but zucchini is delicate and too much filling makes them burst in the oven. Restraint wins here.
03 -
  • Use a mandoline but respect it: It's a game-changer for getting uniform slices, but it has no mercy if you slip—take your time and use the guard.
  • Taste your ricotta filling before rolling: Since everyone's marinara sauce has different saltiness levels, adjust the seasoning in the filling itself so you're not over-salting the whole dish.
Go Back