Name: Zucchini Lasagna Rolls – Low Carb Dinner Idea
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; 1 ½ cups marinara sauce; 1 teaspoon dried Italian herbs; Salt and pepper to taste; 1 tablespoon olive oil

So, I Tried Making Zucchini Lasagna Rolls (and Now I Can't Stop)

All right, so confession time: I didn’t think my family would ever let me live down the Great Zucchini Incident of 2017 (which is a whole story for another day—let’s just say my spiralizer and I are no longer on speaking terms). But then these zucchini lasagna rolls happened, and suddenly everyone’s acting like I’m the low carb dinner hero. I mean, who knew slicing up squash could get this many cheers at the table? Anyway, if you’re looking for a dinner that feels a little fancy but is actually dead simple, you’re in the right place. Plus, I get to skip the pasta coma. Win-win, right?

Why You'll Probably Want to Make This (Again and Again)

I make this when I’m craving lasagna but not the nap afterwards (you know what I mean). My family goes wild for this, maybe because it’s cheesy and saucy and doesn’t taste like diet food—honestly, my youngest didn’t even notice the noodles were zucchini the first time. And look, I’ll be real: sometimes I just can’t be bothered with layering and all that jazz. Rolling up little zucchini blankets? Way more fun (and slightly less messy, except when the dog gets in the kitchen—don’t ask). Oh, and if you’re a little iffy on zucchini, just trust me—when it’s all baked up with cheese and sauce, it’s basically Italian magic.

What You’ll Need (and a Few Cheeky Substitutions)

3-4 medium zucchinis (or courgettes if you're across the pond) – if they’re kind of wobbly or weirdly shaped, that’s fine!
1 ½ cups ricotta cheese (sometimes I use cottage cheese in a pinch, it works...mostly)
1 cup shredded mozzarella (my grandma swears by the whole-milk kind, but whatever you have is grand)
⅓ cup grated Parmesan (if it comes in a green can, I won’t judge)
1 egg, lightly beaten
2 cups marinara sauce (store-bought is fine—sometimes I doctor it up with a little extra garlic or dried basil)
1-2 cloves garlic, minced (or a big spoonful from a jar if you’re feeling lazy—no shame)
1 teaspoon dried Italian herbs (or just oregano, or a mix, or whatever you grab first—no one’s watching)
Salt and pepper, to taste
Olive oil, for brushing
Optional: fresh basil for garnish (I sometimes skip this if the basil in my windowsill is looking sad)

How I Make Zucchini Lasagna Rolls (and You Can Too)

Slice the Zucchini: Preheat your oven to 400°F (200°C-ish). Slice zucchinis lengthwise into thin ribbons—about ⅛ inch thick. I use a mandoline because I like living on the edge, but a sharp knife or veggie peeler works too. Lay ‘em out on a towel, sprinkle with salt, and let them chill for 10-ish minutes to draw out extra water (trust me, soggy rolls are no fun).
Mix Up the Filling: In a bowl, combine ricotta, half the mozzarella, Parmesan, egg, garlic, herbs, salt, and pepper. I usually sneak a little taste here—just to check for “seasoning.”
Dry the Zucchini: Pat the salted zucchini dry, then brush or spray both sides with a little olive oil. Don’t freak out if they look a bit floppy—actually, that makes rolling easier.
Roll ‘Em Up: Spread a generous spoonful of the cheese filling onto each slice and roll up tight. It’ll squish out a bit, but that’s part of the rustic charm. (If you’re anything like me, you’ll probably overfill the first few, then get the hang of it.)
Assemble: Pour about a cup of marinara into the bottom of a baking dish (8x8 works for me, but anything kind of square-ish is fine). Arrange your zucchini rolls seam-side down. Top with the rest of the marinara and sprinkle with the rest of your mozzarella. Some days I get artistic with the cheese placement; other days, I just dump it on and call it a job done.
Bake: Cover with foil and bake for about 25 minutes. Then, ditch the foil and bake for another 10 minutes or until it’s bubbly and golden—this is where I hover by the oven because it always smells way too good.
Finish: Let it cool for 10–15 minutes (I know, waiting is agony, but it helps everything set up and not slide all over your plate). Add fresh basil if you’re feeling fancy.

Notes from My Messy Kitchen

Once, I forgot to salt the zucchini and it turned into a watery swimming pool—so, yeah, don’t skip that bit.
Actually, I find it works better if you use slightly thicker slices; otherwise they tear when you roll ‘em.
If you want to add meat, ground turkey or beef mixed into the sauce works, but honestly, I prefer it veggie-style.

Variations I’ve Tried (Some More Successful Than Others)

With Pesto: Swapping half the marinara with pesto is delicious, but it gets a bit oily if you go overboard.
Goat Cheese: Once I mixed in some goat cheese with ricotta on a whim—SO tangy. Not for everyone, but I liked it.
Eggplant: Tried using eggplant instead of zucchini... Let’s just say it didn’t hold its shape and move on!

Equipment (But Don’t Panic If You’re Missing Something)

Mandoline slicer – speeds things up, but a knife or veggie peeler works if you’re careful. I once used my cheese slicer in a pinch (not recommended, but it worked...sort of).
Baking dish (8x8 or similar)
Mixing bowl
Towel for draining zucchini

Zucchini Lasagna Rolls – Low Carb Dinner Idea

How To Store (Though Good Luck Having Leftovers)

These keep in the fridge for up to three days, tightly covered. You can reheat in the oven or microwave (the oven keeps things a bit less soggy). But honestly, in my house, they vanish before I even get a chance to pack leftovers for lunch. If you somehow end up with extras, let me know your secret!

Serving It Up – My Favourite Way

I like to serve these with a big salad and maybe some garlic bread for the carb-lovers. Or, sometimes just on their own with a little extra sauce spooned over. My partner insists it must be eaten in the kitchen, standing up, straight from the pan. Traditions, right?

Pro Tips (a.k.a. What I’ve Learned the Hard Way)

Don’t try to rush the draining step. I once skipped it and ended up with a watery disaster. Patience actually pays off here!
Let it rest after baking. If you dig in too soon, it’s a cheese avalanche. Delicious, but messy.
If you’re slicing by hand, take your time—uneven strips will work, but you might get some creative roll shapes. No biggie.

FAQ – Real Questions I’ve Actually Gotten

Can I make this ahead? Yep! You can roll everything up and keep it in the fridge (uncooked) the night before. Just add a bit of extra baking time since it’ll be cold.
What’s the best way to slice zucchini if I don’t have a mandoline? Honestly, a veggie peeler works great, or just a sharp knife and a steady hand. I’ve even used a cheese wire, but that was pure desperation.
Is this really low carb? Pretty much—zucchini’s got very few carbs, and the cheese filling is mostly protein and fat. I’m no scientist, but it always fits my low carb days.
Can I freeze these? Mmmm… I’ve tried and found the texture gets a bit mushy. If you don’t mind that, go for it! But I prefer them fresh or just refrigerated.
Where do you get your marinara? I love Rao’s when I’m feeling spendy, or the simple homemade one here when I have time.
Can I double the recipe? Absolutely! Just use a bigger pan. I once tried tripling it for a potluck and needed two baking dishes—that was a whole circus.

Oh, and if you want more veggie-forward dinners, Skinnytaste’s version is what got me started down this rabbit hole. Worth a peek.

Right, I think that covers it. If you give this a go, let me know—bonus points if you manage to not eat half the pan while assembling (I’ve yet to succeed). Happy rolling!

Zucchini Lasagna Rolls – Low Carb Dinner Idea