Get the Recipe: Zucchini Lasagna Rolls
These delicious Zucchini Lasagna Rolls give you all your favorite flavors in a cheesy, creamy filling for less than 1 net carb each! This low-carb zucchini recipe is vegetarian, gluten-free, and perfect for a date night.
Ingredients
For the Cheese Filling:
- 1 cup ricotta cheese
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 large egg
- 2 cloves garlic, finely minced
- 2 tablespoons chopped parsley, 1/4 oz
- 2 teaspoons Italian seasoning
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder
- 1/4 tsp ground black pepper
Other ingredients:
- 4 medium zucchinis, 2 pounds total
- 1 tablespoon olive oil
- 1/4 tsp fine sea salt
- 1 1/4 cups jarred marinara sauce
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Slice each zucchini into 1⁄4” strips lengthwise, so you end up with at least 6 nice strips per zucchini. The two end slices will be much smaller, so you can save them & chop them for a stir fry or salad!
- Arrange the zucchini on the prepared baking sheet so that no pieces are overlapping.
- Brush the zucchini slices on both sides with olive oil. Sprinkle one side of the zucchini slices with 1⁄4 tsp salt.
- Bake for 8 minutes, then flip and bake for another 8 minutes. Allow to cool slightly once cooked.
- While the zucchini is cooking, mix all the filling ingredients together in a medium bowl.
- Grease a 9”x9” square baking pan or casserole dish with cooking spray.
- Spoon 3/4 cup of the marinara sauce into the bottom of the pan and spread into an even layer.
- Take 1 cooked zucchini strip, and spoon 1 tablespoon of the cheese mixture onto the wider end. The cheese mixture should take up no more than 2” on the zucchini. Roll the zucchini from the wider end with the cheese. Place seam-side down in the baking dish. Repeat with the remaining zucchini until they’re all rolled and in the pan.
- Spoon the remaining 1⁄2 cup sauce over the zucchini rolls.
- Sprinkle 3⁄4 cup of the mozzarella cheese on top.
- Bake in the center rack of the oven at 400°F for 25 minutes until the cheese is melted and bubbly. You can also broil the dish for 2-3 minutes at the very end to give the cheese a golden touch.
Notes
- For the cheese filling, feel free to swap the dried herbs with an equal amount of chopped fresh herbs of choice!
- If feeding a crowd, I’d recommend doubling or tripling this recipe since these roll ups get eaten very quickly because they’re only a few bites each.
- Using a sharp chef’s knife is key here to slice the zucchini thin without cutting yourself. Please don’t use a serrated knife here!
Serving: 4 rolls, Calories: 173kcal, Carbohydrates: 4.9g, Protein: 15.6g, Fat: 9.9g, Cholesterol: 59.5mg, Sodium: 632.9mg, Fiber: 1.1g, Sugar: 1.8g
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