Name: Zucchini Lasagna Roll-Ups (Low Carb)
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3 medium zucchinis, sliced lengthwise into thin strips; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese, divided; ½ cup grated Parmesan cheese; 1 cup fresh spinach, chopped; 1 large egg; 2 cups marinara sauce; 1 teaspoon dried Italian herbs; ½ teaspoon salt; ¼ teaspoon black pepper

Let’s Talk About My Odd Love for Zucchini Lasagna Roll-Ups

I’ll be honest, the first time I tried making zucchini lasagna roll-ups, it was because I’d gone a bit wild at the summer farmers’ market and came home with what can only be described as a ridiculous amount of zucchini. I mean, my fridge was basically a veggie clown car; every time I opened it, another zucchini rolled out. Anyway, after some failed zoodle attempts (don’t ask), I landed on this recipe—sort of a mashup of Italian comfort food and my desire not to feel like I’d eaten cement for dinner. Now, these roll-ups are one of those dishes I actually look forward to making, even though my smoke alarm and I have a complicated relationship (it’s fine, everything’s fine!).

Why I Keep Making These (Even When I’m Tired)

I make these zucchini lasagna roll-ups when my family is craving something cozy, but I don’t want to deal with noodle-boiling, sauce-spattering chaos. My crew goes a bit bonkers for them because they’re cheesy, saucy, and (bonus!) you can pretend you’re eating healthy. My husband used to be suspicious of "vegetable pasta"—he’s a stickler for carbs—until he polished off half the tray. Oh, and this is one of the few ways I can sneak spinach past my son. If that’s not a win, I don’t know what is. (And if you’ve ever had your cheese seize up mid-stir? Been there. Take a breath. It still tastes good.)

What You’ll Need (or Substitute, No Judgement)

3-4 medium zucchini (when I’m lazy, I use pre-sliced stuff from the grocery store—it’s a bit floppy, but whatever)
1 ½ cups ricotta cheese (cottage cheese works in a pinch, promise—my aunt swore by it)
1 egg (I’ve skipped this and just added a splash of milk, and it was okay)
2 cups shredded mozzarella (sometimes I toss in an Italian blend if that’s what’s in the fridge)
½ cup grated parmesan (a handful, more or less—sometimes I get carried away, but who’s watching?)
2 cups good marinara sauce (jarred is fine! Rao’s is my go-to, but make your own if you’re feeling fancy; here’s a solid recipe)
2 handfuls fresh spinach, chopped (or frozen, just squeeze out the water—you’ll thank me later)
1-2 teaspoon Italian seasoning (or just a shake of oregano and basil, who’s counting?)
Salt and pepper (I kind of eyeball it, truthfully)

How I Actually Make These (Warts and All)

Preheat your oven to 400F (200C). Maybe do this first, although I usually forget until I’m halfway through and then have to wait—gives me time for a cup of tea though.
Slice the zucchini lengthwise into thin strips, about ⅛ inch thick. I use a mandoline when I want them uniform, but a sharp knife and some patience works (watch your fingers—learned the hard way!).
Lay out the slices, sprinkle with salt, and let them sit for 10 minutes. This is supposed to draw out water. Sometimes I skip this if I’m in a rush, but the roll-ups get a bit watery—so maybe don’t skip, unless you like soupy lasagna (no shame).
Pat the zucchini dry with towels. If you forget this step, it’ll still work, but it might look like a hot mess at first. That’s okay, it tastes better than it looks, trust me.
In a bowl, mix together ricotta, egg, spinach, half the mozzarella, parmesan, Italian seasoning, and a good pinch of salt and pepper. This is where I usually sneak a taste (and sometimes add more cheese just because).
Spread a thin layer of marinara sauce on the bottom of a baking dish. I use a 9x13, but really, any casserole dish will do.
Take a zucchini strip, spoon a bit of the cheese mixture onto one end, roll it up (not too tight or it’ll squish out), and place seam-side down in the dish. Repeat. This part looks a bit messy, but it all bakes up nice in the end.
Once all your roll-ups are in, pour the rest of the marinara over the top. Sprinkle on the remaining mozzarella. Maybe add a little extra parmesan, just for luck.
Bake uncovered for about 30-35 minutes, until bubbly and golden. If the cheese isn’t brown enough, broil it for a couple minutes—but keep a hawk-eye on it. I’ve turned the top to charcoal more than once. Oops.
Let it sit a few minutes before serving; it sets up a bit as it cools (plus, nobody likes burning their tongue on molten cheese, unless you’re into that sort of thing).

Some Things I’ve Learned The Hard Way

If your zucchini is really huge, the strips might be too wide to roll. Just overlap two smaller ones side by side—it’s a bit like puzzle pieces, and who doesn’t love puzzles?
I tried making this with yellow squash once—eh, not my favorite. Tasted fine, but a bit bland; maybe I just had a dud squash. Zucchini keeps its shape better.
Don’t overstuff the rolls, no matter how tempting it is. The filling will ooze out like an escape artist. Less is more, at least here.

If You Wanna Mix It Up (Or Just Can’t Find Zucchini)

Eggplant works (sort of), just slice it the same way and maybe grill it first. The texture’s a bit different, but it’s nice. I tried roasted sweet potato slices once... let’s just say it became more like a sweet casserole than lasagna. Not my brightest idea.
Meat lovers: Add some cooked ground turkey or sausage to the ricotta mixture. The kids love it—although it’s less low carb that way.
Cheese hounds: Add a bit of goat cheese or feta in with the ricotta. It’s tangy and awesome, though my son made a face at the feta (can’t win ‘em all).

Equipment (And How To Get Around Not Having Fancy Gadgets)

Mandoline slicer (makes life easier, but if you don’t have one, just use a sharp knife. Slow and steady wins the race—or at least, keeps your fingers intact.)
Mixing bowls (I sometimes just use a big salad bowl; fewer dishes, you know?)
Baking dish (honestly, I’ve even used a foil pan when visiting my cousin—no shame in that game)

How To Store (Though It Doesn’t Last Long Around Here)

Leftovers (if you have any—rare event in my house) go in a container in the fridge for up to 3 days. I think this actually tastes better the next day; flavors settle, and it reheats well in the microwave or oven. I tried freezing it once but the zucchini turned a bit mushy. Not the end of the world, but fresh is better!

How We Serve It At My Place

I usually serve these roll-ups with a big, garlicky salad and maybe some crusty bread (yes, kind of defeats the low carb thing, but hey, balance). Sometimes, if I’m feeling nostalgic, I’ll throw on some Frank Sinatra and pretend I’m in Little Italy. No one else in my family gets it, but whatever—my kitchen, my rules!

If I Had To Give You My Hard-Won Pro Tips

Don’t skip the salt-and-drain step; I once did and ended up with soup. Tasty, but messy. Actually, now that I think about it, even when I do it right, it’s a bit juicy, so maybe just go with the flow.
Let it cool before cutting—if you don’t, it’ll sort of collapse. Not the end of the world; still delicious.
Over-baking is worse than under-baking. You can always put it back in, but you can’t un-burn cheese (no matter how much you wish you could).

FAQ: Stuff People Have Actually Asked Me

Can I make this ahead of time? Yep! I assemble it in the morning, cover, and pop it in the fridge. Just add a few extra minutes to the baking time straight from the fridge.
Is this really low carb? Pretty much! There’s a bit in the marinara, but compared to classic lasagna, it’s way lighter.
Do you peel the zucchini? Nah, I just wash ‘em well. The skin helps it hold together. Plus, who has time for peeling?
Can I skip the egg? Sure—just makes the filling a bit looser. I’ve done it, and it still works.
What’s the best way to slice the zucchini? Mandoline is quickest (and scariest, ha), but a regular knife works. Take your time. Or, honestly, there’s pre-sliced stuff at Trader Joe’s now, which I sometimes grab if I’m feeling lazy. No shame.
Where’d you learn this recipe? I cobbled it together from various blogs and trial and error (and a little inspiration from Skinnytaste—she’s a legend), but the tweaks are all mine.

Oh, and one last thing—did you ever notice how zucchini bread gets all the love, but nobody talks about zucchini lasagna? I think we should start a movement. Anyway, hope you love this as much as we do!

Zucchini Lasagna Roll-Ups (Low Carb)