Low Carb Zucchini Lasagna Rolls

I love the way a plate of comforting food can feel like a warm hug, and these zucchini lasagna rolls do exactly that—without the carb coma. Imagine a bowl of tender green ribbons, a creamy ricotta center flecked with fragrant garlic and herbs, and a bubbling tomato blanket with golden, melty edges. I make these when I crave lasagna but want something lighter and faster; they arrive at the table looking fancy but tasting like home. The kitchen smells of simmering tomatoes and garlic, and you get that satisfying snap when you lift a roll onto your fork. Cozy, simple, and perfect for weeknights or a Sunday supper.

Quick Facts

• Yield: Serves 4
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes

Why This Recipe is Awesome

This recipe gives you all the lasagna vibes—creamy filling, tangy tomato, gooey melted cheese—without the piles of pasta. It stays light and fresh thanks to bright, thin ribbons of zucchini, and it comes together quickly. It’s so easy even your oven can’t mess it up. You get a mix of silky ricotta, stretchy mozzarella, and savory browned edges that make every bite exciting.

Ingredients

For the Main Dish:

• 3 medium zucchini (about 1.5 lb total)
• 1 cup ricotta cheese
• 1 large egg
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Optional: 8 oz cooked ground Italian sausage or ground turkey (see notes)
• 1 1/2 cups marinara sauce (store-bought or homemade)
• Fresh basil leaves for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra marinara for serving
• Red pepper flakes (optional, for a little heat)

How I Make It

Step 1:

Preheat your oven to 375°F. Use a mandoline or a sharp knife to slice the zucchini lengthwise into 1/8–1/4-inch thick ribbons. Lay them on paper towels and sprinkle lightly with salt to pull out moisture—let them sit for 5–10 minutes, then pat dry. This keeps the rolls from getting watery and gives you a nicer texture.

Step 2:

In a bowl, stir together ricotta, egg, half the mozzarella, Parmesan, minced garlic, oregano, salt, and pepper. If you add cooked sausage or turkey, fold it in now. Taste and adjust seasoning—this filling should taste lively because it carries the whole roll.

Step 3:

Spread 1 cup of marinara sauce across the bottom of an 8×8-inch baking dish. Lay a zucchini ribbon on your work surface, spoon about 1–2 tablespoons of the filling near one end, and roll it up tightly. Place the rolls seam-side down in the dish. Repeat until you use all the ribbons and filling. You’ll get about 12–15 rolls depending on ribbon width.

Step 4:

Spoon the remaining marinara over the rolls and sprinkle with the remaining mozzarella. Cover the dish loosely with foil and bake at 375°F for 20 minutes. Remove the foil and bake another 5–10 minutes until the cheese browns in spots and the sauce bubbles around the edges. Listen for that gentle bubbling—that’s when you know the flavors married happily.

Step 5:

Let the dish rest for 5 minutes before serving so the filling firms up slightly. Garnish with torn basil and a pinch of red pepper flakes if you like. Cut into portions and serve with extra marinara on the side for dunking.

Pro Tips

• Use a mandoline for uniform zucchini ribbons; it saves time and gives even rolling.
• If your zucchini are very watery, salt the ribbons and press between towels for 10 minutes to avoid soggy rolls.
• For extra flavor, sauté the garlic and sausage (if using) in 1 tbsp olive oil until golden before adding to the ricotta.
• Freeze assembled rolls (before baking) on a tray, then transfer to a bag. Bake from frozen at 375°F for 30–35 minutes covered, then uncover for 10 minutes.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap ground turkey for ground beef or Italian sausage; turkey keeps it leaner but milder in flavor.
• Replace ricotta with full-fat cottage cheese blended smooth for a lighter texture.
• Dairy-free option: use a plant-based ricotta and vegan mozzarella; texture will change slightly but still tasty.
• Gluten-free: this recipe naturally stays gluten-free if your marinara contains no added gluten.

Variations & Tips

• Spicy: add 1/4 tsp red pepper flakes to the filling or use a spicy marinara.
• Vegetarian boost: add sautéed mushrooms, spinach, or roasted red peppers to the ricotta filling.
• Kid-friendly: keep seasoning simple and top with extra mozzarella for melty comfort food kids love.
• Mediterranean twist: swap marinara for pesto and add sundried tomatoes and feta to the filling.
• Cheesy deluxe: mix 1/2 cup shredded fontina or provolone with the mozzarella for a richer melt.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the rolls and refrigerate (covered) for up to 24 hours, then bake as directed—add 5–10 minutes to the bake time if going straight from the fridge. For longer storage, freeze assembled rolls and bake from frozen (see Pro Tips).

Can I double the recipe?

Sure thing. Use a 9×13-inch baking dish for doubling and increase bake time by about 5–10 minutes. Keep an eye on bubbling and cheese color.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and consider a flavor boost like a sprinkle of smoked paprika or garlic powder.

How do I know it’s done?

You’ll see bubbly sauce around the edges and golden-browned cheese on top. The filling should feel set when you press a roll lightly; the zucchini will be tender, not mushy.

What if I don’t have ingredient X?

No marinara? Blend canned tomatoes with a pinch of sugar, salt, and a splash of olive oil. No ricotta? Blend cottage cheese until smooth or use mascarpone for extra richness.

How I Like to Serve It

I serve these rolls with a crisp green salad, maybe a lemony arugula dressed with olive oil and shaved Parmesan. A glass of chilled white wine or a bright sparkling water with lemon pairs beautifully. They work for cozy weeknights, small dinner parties, or when you want an impressive dish without horror-show effort.

Notes

• Store leftovers covered in the fridge for up to 4 days. Reheat in a 350°F oven for 10–15 minutes for best texture.
• If you include ground poultry, cook it to a safe internal temperature of 165°F before mixing into the filling.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!