Zucchini Lasagna Rolls (Healthy & Low-Carb!)
A lighter, low-carb twist on traditional lasagna, these zucchini lasagna rolls are packed with creamy ricotta, mozzarella, and a flavorful marinara sauce!
Perfect for meal prep, gluten-free diets, or simply enjoying a fresh and healthy take on comfort food.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 (about 12 rolls)
Ingredients
For the Zucchini “Noodles”:
2-3 large zucchini, sliced thinly lengthwise
½ teaspoon salt (to remove excess moisture)
For the Filling:
1 cup ricotta cheese (or cottage cheese for a lighter option)
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 egg, beaten
1 teaspoon garlic powder
1 teaspoon Italian seasoning
¼ teaspoon black pepper
½ teaspoon red pepper flakes (optional for a little spice)
For the Sauce & Topping:
1 ½ cups marinara sauce (homemade or store-bought)
½ cup shredded mozzarella (for topping)
2 tablespoons grated parmesan
1 tablespoon fresh basil or parsley, chopped (for garnish)
Instructions
Prepare the Zucchini
Slice zucchini lengthwise into thin strips (about ⅛-inch thick) using a mandoline slicer or a sharp knife.
Lay the zucchini strips on a paper towel and sprinkle with salt. Let sit for 10 minutes to draw out moisture.
Pat dry with another paper towel to remove excess water. (This prevents soggy rolls!)
Make the Filling
In a bowl, mix together ricotta, mozzarella, parmesan, egg, garlic powder, Italian seasoning, black pepper, and red pepper flakes. Stir until well combined.
Assemble the Rolls
Preheat oven to 375°F (190°C).
Spread ½ cup marinara sauce on the bottom of a baking dish.
Take a zucchini slice, spread about 1 tablespoon of the ricotta filling evenly over it, and roll it up.
Place each roll seam-side down in the baking dish. Repeat until all rolls are assembled.
Bake the Zucchini Lasagna Rolls
Pour the remaining marinara sauce over the rolls.
Sprinkle mozzarella and parmesan cheese on top.
Cover with foil and bake for 20 minutes.
Remove the foil and bake for another 5 minutes until the cheese is golden and bubbly.
Serve & Enjoy!
Let the zucchini lasagna rolls rest for 5 minutes before serving.
Garnish with fresh basil or parsley and serve warm!
Tips & Tricks
Zucchini Too Watery? – After slicing, grill or bake the zucchini strips for a few minutes to dry them out before rolling.
Add Protein! – Mix in cooked ground turkey, beef, or spinach with the ricotta filling for extra protein.
Make It Dairy-Free – Use vegan ricotta and dairy-free mozzarella.
Meal Prep & Freezing – Assemble rolls ahead of time, freeze, and bake straight from frozen at 375°F for 35-40 minutes.
Nutrition Facts (Per 3 Rolls)
(Approximate values, depends on ingredients used)
Calories: 230-260 kcal
Carbohydrates: 10g
Protein: 16g
Fat: 14g
Fiber: 2g
Sodium: 480mg