Keto Zucchini Lasagna Roll-Ups (Printable)

Tender zucchini strips filled with ricotta mix, baked in flavorful marinara with Italian herbs and cheeses.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Trim zucchini ends. Using a mandoline slicer or sharp knife, cut zucchini lengthwise into 1/8-inch thick strips. Arrange strips on paper towels, lightly sprinkle with salt, and let sit 10 minutes to remove excess moisture. Pat dry thoroughly with additional paper towels.
03 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, mozzarella cheese, basil, garlic powder, oregano, salt, and black pepper. Mix until smooth and fully incorporated.
04 - Spread 1 cup of sugar-free marinara sauce evenly over the bottom of the prepared baking dish.
05 - Place 1 tablespoon of ricotta filling on one end of each zucchini slice. Roll tightly and arrange seam-side down in the baking dish. Continue with remaining zucchini strips and filling until all are used.
06 - Spoon remaining marinara sauce evenly over the zucchini roll-ups. Sprinkle with shredded mozzarella cheese and grated Parmesan cheese.
07 - Lightly spray tops with olive oil spray. Bake uncovered for 25 to 30 minutes until 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 -
  • You get all the comfort of lasagna night without the post-meal carb crash or feeling weighed down.
  • Those zucchini strips stay tender and silky when you prep them right, creating something genuinely craveable, not a guilt-free substitute.
  • It comes together faster than you'd expect, and your kitchen smells like an Italian grandmother's Sunday dinner.
02 -
  • Salting and drying the zucchini isn't optional busywork—it's the difference between tender rolls and a watery disaster that tastes like sad vegetable soup.
  • Don't skimp on the initial layer of sauce on the bottom of the dish; it's your insurance against everything sticking and burning.
  • If your zucchini strips tear while rolling, don't panic—overlap two pieces and they'll hold together fine once baked.
03 -
  • A mandoline slicer changes everything about this recipe—consistent thickness means even cooking, and uneven slices will drive you quietly crazy as some stay chewy while others turn soft.
  • Make your filling the night before and store it in the fridge; rolling everything up is faster when the filling is cold and firm, and it gives the flavors time to develop.
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