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Keto Zucchini Lasagna Roll-Ups

Close-up of cheesy Keto Zucchini Lasagna Roll-Ups smothered in marinara sauce.
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Make low-carb lasagna rolls using thinly sliced zucchini instead of pasta. This recipe features a savory meat and cheese filling baked in a simple tomato sauce.

Ingredients

Scale
  • 3 medium zucchini
  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1/2 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup whole milk ricotta cheese
  • 1/2 cup shredded mozzarella cheese, divided
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 cup low-sugar marinara sauce

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Trim the ends off the zucchini. Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You need about 12 usable strips.
  3. Place the zucchini strips on a wire rack set over a baking sheet. Sprinkle both sides lightly with salt. Let them sit for 20 minutes to draw out moisture. Pat them thoroughly dry with paper towels.
  4. Heat the olive oil in a skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
  5. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, oregano, salt, and pepper. Cook for 1 minute more. Remove from heat.
  6. In a medium bowl, combine the ricotta cheese, 1/4 cup of the mozzarella cheese, and the Parmesan cheese. Mix well. Stir in the cooked meat mixture and the egg until just combined.
  7. Spread about 1/4 cup of the marinara sauce evenly over the bottom of the prepared baking dish.
  8. Lay a dried zucchini strip flat. Spoon about 2 tablespoons of the cheese and meat filling onto one end of the strip. Roll the zucchini strip up tightly around the filling.
  9. Place the roll seam-side down in the prepared baking dish. Repeat with the remaining zucchini strips and filling.
  10. Pour the remaining marinara sauce over the top of the rolls. Sprinkle the remaining 1/4 cup of mozzarella cheese over the sauce.
  11. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned. Let the rolls rest for 5 minutes before serving.

Notes

  • Drying the zucchini well is crucial to prevent a watery final dish. Pressing them between layers of paper towels works best.
  • Use a low-carb or no-sugar-added marinara sauce to keep the carb count low.
  • You can substitute ground sausage for ground beef for added flavor.

Nutrition

Find it online: https://whiskdaily.com/keto-zucchini-lasagna-roll-ups/