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.
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.
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.
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).
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.
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