Zucchini Lasagna Roll Ups feature thinly sliced summer zucchini filled with a ricotta, herb and ground beef mixture, then baked in a rich tomato sauce with a melty cheese topping.
This dish offers a healthier, low-carb alternative to traditional lasagna that everyone will love.
WHAT INGREDIENTS DO I NEED?
Zucchini – you will need 2-3 depending on the size of the zucchini and how many zucchini lasagna roll ups you want to make. Slice them thinly lengthwise to make flat ‘noodles’ for the roll ups. You can use a mandoline slicer or a sharp knife.
Ricotta – whole milk ricotta cheese is best and makes up the base of the filling.
Mozzarella – buy a block of mozzarella and shred it yourself on the large side of a box grater or a handy rotary cheese shredder like this one.
Parmesan – buy a block of parmesan and shred it yourself on the large side of a box grater or a handy rotary cheese shredder like this one.
Ground Beef – use an 80/20 mix for a less greasy and healthier dish. You can also do a 50/50 mix with ground pork or Italian sausage.
Garlic – fresh garlic is minced and added while cooking the ground beef.
Onion – white or yellow onion will work great for this recipe.
Basil – fresh basil is an absolute flavor necessity in this dish and is also added on top for presentation. I like to chiffonade (thinly slice) the basil for best results.
Parsley – fresh parsley gets chopped and added to the ricotta mixture.
Italian Seasoning – enhances the Italian flavors of the zucchini lasagna roll ups with a classic mix of dried herbs.
Egg – one egg is added to the ricotta mixture to help bind everything together.
Marinara Sauce – you may need all 24 oz of sauce or less depending how saucy you want the dish to be. We love to use Carbone or Rao’s marinara sauce, but you can use any brand you like.
Salt & Pepper – is added to taste. Make sure to taste the ricotta mixture before adding the raw egg to see if it needs more seasoning.
HOW TO MAKE ZUCCHINI LASAGNA ROLL UPS
Step 1 – Slice unpeeled zucchini into 1/8″ thick strips with a mandoline or wide vegetable peeler.Line a large baking sheet with paper towels and lay zucchini strips flat. Sprinkle with ½ tsp salt and let sit for 15 minutes.
Step 2 – Meanwhile, chop parsley and chiffonade basil. Grate parmesan and mozzarella. Chop onion and mince garlic. Set aside.
Step 3 – In a large saucepan, heat 1 tbsp olive oil over medium heat. Add onion and cook for 3-4 minutes then add minced garlic and cook for 30 seconds.
Step 4 – Add ground beef, breaking apart with a wooden spoon, cooking for about 6-7 minutes or until no pink remains. Season with 2 tsp Italian seasoning, ½ tsp salt and ¼ tsp black pepper. Remove ground beef with a slotted spoon to a paper towel lined plate.
Step 5 – In a large bowl, combine 15 oz ricotta with 1 cup mozzarella, ½ cup parmesan, ¼ cup fresh basil, ¼ cup fresh parsley and ½ tsp black pepper. Mix well, taste and add more seasonings if needed. Mix in ground beef and 1 beaten egg.
Step 6 – Preheat oven to 400 F. Spread some marinara sauce on the bottom of the baking dish (enough to cover the bottom). Pat zucchini dry with additional paper towels.
Step 7 – Starting with one zucchini slice, spread 1-2 tbsp of the cheese and beef mixture along the slice. Roll zucchini slice up and place seam side down in the baking dish. Repeat with remaining zucchini slices.
Step 8 – Spoon marinara sauce over the top of zucchini roll ups and sprinkle with 1 cup shredded mozzarella and ½ cup parmesan cheese.
Step 9 – Bake zucchini lasagna roll ups, uncovered, for 25-30 minutes, or until the cheese begins to brown. Top with fresh basil and serve with extra parmesan.
RECIPE TIPS
- Use a mandoline: using a mandoline like this one is recommended to help create uniform zucchini slices with the right amount of thickness. But you can always slice them thin with a sharp knife as well.
- Grating fresh cheese: due to the additives in pre shredded bags of cheese, I always recommend buying a block of cheese and grating it yourself for the best melty results. This is my favorite handy tool for easy cheese grating.
- Prevent soggy zucchini lasagna roll ups: make sure to salt the zucchini slices and let them sit for 15 minutes and then pat them dry with paper towels. This is the best way to remove excess moisture from the zucchini and prevent a soggy dish.
- Secure the roll ups: the zucchini lasagna roll ups don’t have to be perfect by any means, but it’s preferred they stay in a roll up formation. To do this, place them seam side down in the dish and press them up against one another to keep intact. Another option is to secure the rolls using toothpicks.
- Adjust cook time: depending on the thickness of your zucchini slices you may need to adjust the cook time.
ZUCCHINI LASAGNA ROLL UPS VARIATIONS AND SUBSTITUTIONS
- Casserole style – layer the dish like a standard casserole. The order of layering is marinara, zucchini slices, ricotta and beef mixture, shredded mozzarella and parmesan and repeat with the top layer being marinara, mozzarella and parmesan. Bake covered for 30 minutes, uncover and bake for 25-30 minutes more or until top is golden brown.
- Vegetarian – leave out the ground beef for a vegetarian dish or substitute with vegan ground beef.
- Dairy free – swap mozzarella, parmesan and ricotta for lactose free versions.
- Protein – swap the ground beef for Italian sausage, shredded chicken, ground turkey or pork.
MAKE AHEAD, STORING AND FREEZING INSTRUCTIONS
Make ahead: prepare the zucchini lasagna roll ups per recipe instructions but don’t bake. Cover in plastic wrap and place in the fridge for up to 24 hours prior to baking. Bake per recipe instructions prior to serving.
Storing leftovers: leftover zucchini lasagna roll ups can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or 350 F oven until warmed through.
Freezing prepared zucchini lasagna roll ups: prepare per recipe instructions but DON’T bake (this prevents sogginess). Cover in plastic wrap then aluminum foil and freeze for up to 2 months. Thaw before baking.
Freezing cooked zucchini lasagna roll ups: if you’ve baked the roll ups already and want to freeze leftovers just cover in plastic wrap then aluminum foil and freeze for up to 2 months. Reheat in a 350 F oven until warmed through (thaw a bit before to help with even cooking).
RECOMMENDED TOOLS
ZUCCHINI LASAGNA ROLL UPS FAQ’S
Italian sausage, shredded chicken, ground pork or turkey can be used instead of ground beef.
Yes, assemble the dish as recipe instructs but don’t bake. Cover with plastic wrap and place in the fridge for up to 24 hours. Bake as recipe instructs before serving.
Yes, cover the dish in plastic wrap then aluminum foil and freeze for up 2 months.
To draw out excess moisture from the zucchini so the dish doesn’t end up watery and soggy. A little salt does the trick and patting them dry with paper towels.
MORE SUMMER VEGGIE RECIPES YOU’LL LOVE
- Greek Zucchini Patties (Kolokithokeftedes)
- Greek Eggplant Dip (Melitzanosalata)
- Heirloom Tomato and Feta Phyllo Tart
RECIPE VIDEO
Did you make this? Please RATE THE RECIPE below!
Zucchini Lasagna Roll Ups
Ingredients
- 2-3 unpeeled zucchini sliced into 1/8" thick strips
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 onion chopped
- 3 garlic cloves minced
- 1 lb ground beef
- 2 tsp italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 15 oz ricotta
- 2 cups mozzarella shredded
- 1 cup parmesan shredded
- 1/4 cup fresh basil (+ more for garnish) chiffonade
- 1 egg beaten
- 1/4 tsp black pepper
- 24 oz marinara sauce
Instructions
- Slice unpeeled zucchini into 1/8" thick strips with a mandoline or wide vegetable peeler. Line a large baking sheet with paper towels and lay zucchini strips flat. Sprinkle with ½ tsp salt and let sit for 15 minutes.
- Meanwhile, chop parsley and chiffonade basil. Grate parmesan and mozzarella. Chop onion and mince garlic. Set aside.
- In a large saucepan, heat 1 tbsp olive oil over medium heat. Add onion and cook for 3-4 minutes then add minced garlic and cook for 30 seconds.
- Add ground beef, breaking apart with a wooden spoon, cooking for about 6-7 minutes or until no pink remains. Season with 2 tsp Italian seasoning, ½ tsp salt and ¼ tsp black pepper. Remove ground beef with a slotted spoon to a paper towel lined plate.
- In a large bowl, combine 15 oz ricotta with 1 cup mozzarella, ½ cup parmesan, ¼ cup fresh basil, ¼ cup fresh parsley and ½ tsp black pepper. Mix well, taste and add more seasonings if needed. Mix in ground beef and 1 beaten egg.
- Preheat oven to 400 F. Spread some marinara sauce on the bottom of the baking dish (enough to cover the bottom). Pat zucchini dry with additional paper towels.
- Starting with one zucchini slice, spread 1-2 tbsp of the cheese and beef mixture along the slice. Roll zucchini slice up and place seam side down in the baking dish. Repeat with remaining zucchini slices.
- Spoon marinara sauce over the top of zucchini roll ups and sprinkle with 1 cup shredded mozzarella and ½ cup parmesan cheese.
- Bake, uncovered, for 25-30 minutes, or until the cheese begins to brown. Top with fresh basil and serve with extra parmesan.
Leave a Reply