Keto Zucchini Lasagna Roll-Ups (Printable)

Zucchini slices filled with ricotta, Parmesan, and herbs, baked in marinara for a flavorful keto main dish.

# What You’ll Need:

→ Zucchini

01 - 3 large zucchini

→ Ricotta Filling

02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg
05 - 1/2 cup shredded mozzarella cheese
06 - 2 tablespoons chopped fresh basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper

→ Marinara and Topping

11 - 1 1/2 cups sugar-free marinara sauce
12 - 1/2 cup shredded mozzarella cheese for topping
13 - 2 tablespoons grated Parmesan cheese for topping
14 - Olive oil spray

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Trim the ends from zucchini. Using a mandoline or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips. Lay slices on paper towels, lightly sprinkle with salt, and let sit for 10 minutes to extract moisture. Pat dry thoroughly.
03 - In a mixing bowl, combine ricotta, Parmesan, egg, mozzarella, basil, garlic powder, oregano, salt, and pepper. Mix until smooth and well incorporated.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Place 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll up tightly and lay seam-side down in the baking dish. Repeat with all remaining slices and filling.
06 - Spoon remaining marinara sauce over the roll-ups. Sprinkle evenly with mozzarella and Parmesan cheese.
07 - Lightly spray tops with olive oil. Bake uncovered for 25 to 30 minutes, or until sauce is bubbly and tops are golden brown.
08 - Remove from oven and let cool for 5 minutes before serving. Garnish with additional fresh basil if desired.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-worthy, but your carb count stays low enough that you don't have to feel guilty about seconds.
  • You can prep the whole dish ahead and bake it later, which means less stress when people are coming over.
  • That moment when you cut into a roll and the cheese pulls in perfect strings makes everyone forget this is a vegetable-based dish.
02 -
  • Salting and drying the zucchini slices is non-negotiable, because raw zucchini releases water during baking and will make your dish watery if you skip this step.
  • Don't overstuff the rolls or they'll burst open and leak filling into the marinara, which actually tastes fine but looks less elegant on the plate.
  • Check that your marinara is actually sugar-free by reading the label, as many brands sneak in added sugars that spike carbs and ruin the keto count.
03 -
  • Invest in a mandoline slicer if you find yourself making this more than once, because it produces uniform slices that roll beautifully and cook evenly.
  • Let the baked dish rest for those full 5 minutes before serving, as it allows the cheese to set and makes plating infinitely easier without everything sliding around.
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