Keto Zucchini Lasagna Roll-Ups

I discovered zucchini lasagna roll-ups on a sweltering July afternoon when my air conditioner broke and the last thing I wanted was to heat up the kitchen with a traditional lasagna. My neighbor mentioned she'd been making them for her keto diet, and I was skeptical until she brought over a still-warm pan. One bite changed everything—creamy, herbaceous, and somehow more elegant than the casserole version I'd grown up with. Now I make these whenever I want that lasagna comfort without the carb guilt or kitchen sauna.

I served these to my sister-in-law during a family gathering where I was the only one not ordering pizza, and watching her ask for seconds without realizing it was keto was worth every minute of assembly. She kept saying something was different about the pasta, and when I told her it was zucchini, she looked genuinely shocked. That moment taught me these roll-ups have a quiet confidence—they don't announce what they're missing, they just taste good.

Ingredients

• Large zucchini, 3 whole: These become your lasagna noodles, and choosing firm, unblemished ones matters because soft zucchini will tear when you slice them thin.
• Whole-milk ricotta cheese, 1 cup: Don't grab the low-fat version—it'll taste grainy and won't have that creamy melt that makes these special.
• Grated Parmesan cheese, 1/2 cup plus 2 tbsp: Use freshly grated if possible; pre-shredded versions sometimes have additives that prevent melting properly.
• Large egg, 1: This binds everything together and gives the filling structure so the rolls hold their shape while baking.
• Shredded mozzarella cheese, 1/2 cup plus 1/2 cup for topping: Fresh mozzarella will weep moisture, so stick with low-moisture versions you'd use for pizza.
• Fresh basil, 2 tbsp chopped or 1 tsp dried: Fresh basil adds brightness that dried can't quite capture, but either works in a pinch.
• Garlic powder, oregano, salt, and pepper: These quiet seasonings let the cheese and marinara shine without overpowering the delicate zucchini.
• Sugar-free marinara sauce, 1 1/2 cups: Read the label because some brands sneak in hidden sugars—you want pure tomato and herbs.
• Olive oil spray: This gives the tops that golden crust without adding much fat, which keeps things balanced nutritionally.

Instructions

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Set your stage:

Preheat the oven to 400°F and lightly grease your 9x13-inch baking dish with a bit of oil or cooking spray. Having everything ready before you start slicing zucchini saves you from that panicked moment when you're halfway through and realize you forgot a step.

Slice your zucchini thin and true:

Using a mandoline or steady hand with a sharp knife, slice each zucchini lengthwise into thin 1/8-inch strips. A mandoline feels scary but delivers consistent slices faster than a knife, though watch your fingers because these things mean business.

Draw out the moisture:

Lay the slices on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes—this draws out excess water so your rolls don't turn mushy and watery. Pat them dry after, and don't skip this step no matter how tempted you are.

Mix your creamy filling:

Combine ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and pepper in a bowl, stirring until smooth and uniform. If it looks a little loose, don't worry—the egg will firm it up as it bakes.

Create your sauce base:

Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish. This prevents the rolls from sticking and gives them something to drink while they cook.

Roll with confidence:

Place roughly 1 tablespoon of ricotta filling on one short end of each zucchini slice, then roll it up tightly and lay it seam-side down in the dish. Don't overstuff—these aren't burritos, and too much filling makes them burst.

Sauce and top:

Spoon the remaining marinara over all the rolls, then sprinkle the mozzarella and Parmesan on top. The cheese will brown beautifully and create little pools of delicious, melted richness.

Bake until bubbling and golden:

Lightly spray the tops with olive oil and bake uncovered for 25 to 30 minutes until the edges are bubbly and the cheese on top is golden brown. You'll know it's done when you can't resist peeking anymore.

Cool and serve:

Let everything rest for 5 minutes before serving—this helps the rolls set and makes plating easier. Garnish with fresh basil if you have it, because that little touch makes it feel like restaurant-quality.

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There's something almost meditative about rolling each slice, focusing on the repetition and knowing you're building something that'll make dinner effortless. My kids actually ask for these now, which still surprises me since they're usually skeptical of anything with zucchini in it—but wrapped up in cheese and sauce, zucchini becomes invisible magic.

Why Zucchini Works Here

Zucchini has a mild, almost neutral flavor that lets the filling and marinara take the spotlight instead of fighting for attention. When you slice it thin and give it a moment with salt to release its moisture, it becomes tender enough to roll without cracking but structured enough to hold the ricotta filling. The vegetable also cooks quickly, which means you're not waiting around for this dish—it's ready in less than an hour from start to finish.

Making This Ahead and Storing It

You can assemble these roll-ups completely the night before, cover the dish with plastic wrap, and refrigerate until you're ready to bake. They'll actually taste better because the flavors have time to get friendly with each other. Leftovers keep for about three days in the fridge, and they reheat beautifully in a 350°F oven for 15 minutes covered with foil.

Flexibility and Variations

The beauty of this recipe is how easily it adapts to what you have on hand or what you're craving. Sometimes I brown ground beef or Italian sausage and stir it into the marinara for a meatier version that feels more like a traditional lasagna. Other times I add fresh spinach or sun-dried tomatoes to the filling, or swap the fresh basil for Italian seasoning if fresh herbs aren't around.

• Try adding cooked ground beef or sausage to the marinara sauce for a heartier, meat-forward version.
• Cottage cheese works as a one-to-one ricotta substitute if that's what you have, though the texture will be slightly less creamy.
• Pair this with a simple green salad dressed in lemon vinaigrette to round out a complete keto meal.

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These zucchini roll-ups have become my go-to when I want something that feels special but isn't complicated, and honestly, that's when the best meals happen—when you're not stressed about the cooking. Make them for yourself on a regular Tuesday or dress them up for company; either way, they'll taste like you spent more time in the kitchen than you actually did.

Recipe FAQ

→ How do I prepare the zucchini for rolling?

Slice zucchini lengthwise into thin strips, about 1/8 inch thick, and sprinkle lightly with salt to draw out moisture. Then pat dry before filling and rolling.

→ Can I use a different cheese instead of ricotta?

Cottage cheese can be a substitute for ricotta, though the texture and richness may vary slightly.

→ Is it possible to add meat to this dish?

Yes, incorporating cooked ground beef or sausage into the marinara sauce adds a heartier flavor and texture.

→ What baking dish size works best?

A 9x13-inch (23x33 cm) baking dish fits the roll-ups perfectly, allowing even cooking and proper layering.

→ How can I ensure the roll-ups hold together during baking?

Rolling the zucchini slices tightly and placing them seam-side down helps maintain their shape while baking.