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Looking for a tasty, low-carb meal? Zucchini lasagna roll-ups are the perfect choice! These delicious rolls swap pasta for thin zucchini slices, cutting carbs while keeping all the flavor. You’ll love how easy they are to make.
Filled with a yummy cheese mix and topped with sauce, these roll-ups are sure to satisfy your lasagna cravings. They’re great for a family dinner or meal prep. Give them a try – your taste buds will thank you!
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make zucchini lasagna roll-ups:
- 3-4 medium zucchini
- 15 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1 egg
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- Salt and pepper to taste
You can swap out ingredients based on your preferences or dietary needs. Try these substitutes:
• Cottage cheese instead of ricotta for a lighter option
• Vegan cheese to make it dairy-free
• Ground beef or Italian sausage for extra protein
• Spinach or kale to boost nutrients
For the zucchini, you can use yellow squash or eggplant as alternatives. Just slice them thinly like you would the zucchini.
If you want to reduce the carbs even more, use a low-carb marinara sauce or make your own with crushed tomatoes and herbs.
Feel free to add your favorite spices or herbs to customize the flavor. Garlic powder, basil, or red pepper flakes are tasty options.
Instructions
Preheat your oven to 400°F (200°C). Grease a baking sheet with a bit of oil.
Slice zucchini lengthwise into thin strips, about 1/8 inch thick. Lay them on the baking sheet and roast for 10-12 minutes. Let them cool for 5 minutes.
While the zucchini cooks, mix ricotta, Parmesan, an egg, and Italian seasoning in a bowl. Add salt and pepper to taste.
Spread a tablespoon of the cheese mix on each zucchini slice. Roll them up carefully.
Place the rolls in a casserole dish. Top with your favorite pasta sauce and extra mozzarella cheese.
Bake for 20-25 minutes until the cheese is bubbly and golden. Let the rolls cool for a few minutes before serving.
Enjoy your low-carb zucchini lasagna roll-ups! They’re a tasty, lighter version of traditional lasagna.
Tips, Tricks & Storing
Slice your zucchini thinly for the best results. Aim for about 1/8 inch thick slices. This helps them roll up easily and cook evenly.
Salt the zucchini slices before using them. Let them sit for 20 minutes, then pat dry. This removes extra moisture and keeps your dish from getting soggy.
Don’t overstuff your roll-ups. Use about 1 1/2 tablespoons of filling per slice. Too much filling can make them hard to roll and messy to eat.
Try grilling the zucchini slices instead of baking them. This adds a nice smoky flavor to your dish.
To save time, make the filling ahead. You can store it in the fridge for up to 2 days before assembling your roll-ups.
Leftover roll-ups keep well in the fridge for 3-4 days. Store them in an airtight container.
You can freeze these roll-ups too. Wrap them tightly and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, pop them in the oven at 350°F for about 15 minutes. You can also use the microwave, but the zucchini might get a bit soggy.