3 Foolproof Zucchini Lasagna Roll-Ups That Never Get Sog

I still remember the first time I tried zucchini lasagna roll-ups—it was one of those happy accidents that happens when you’re desperately trying to find a low-carb alternative to your favorite comfort food. There I was, staring at a mountain of zucchini from my garden, missing my grandma’s lasagna, but determined to stick to my meal planning for weight loss. Traditional lasagna felt too heavy, but these little roll-ups? Absolute game-changer.

Now, I won’t lie—my first attempt was a bit of a watery mess. Lesson learned: zucchini holds more moisture than pasta, and if you don’t treat it right, you’ll end up with lasagna soup (not the goal!). But after testing various techniques—salting, patting dry, even quick roasting—I cracked the code for perfect zucchini lasagna roll-ups that hold their shape and taste incredible.

This recipe is my modern take on those nostalgic Italian flavors my grandmother loved, adapted for today’s busy lifestyles and dietary needs. What I love about these roll-ups is how they fit seamlessly into everything from gluten-free meal delivery plans to last-minute dinner solutions. They’re versatile enough for fancy dinners yet simple enough for weeknights when you’re juggling a million things.

The magic happens when you combine fresh zucchini ribbons with a rich, creamy filling—plus all those classic lasagna flavors we crave. And here’s the best part: once you master the basic technique, you can riff on it endlessly. I’ve made these for friends doing keto meal plans, gluten-free relatives, and even picky kids who swear they don’t like vegetables. They’re always a hit.

Why You’ll Love These Zucchini Lasagna Roll-Ups

Trust me, these aren’t just another bland veggie dish—they’re packed with flavor and texture that’ll make you forget you’re eating low-carb. Here’s why they’ve become my go-to recipe:

• Perfect for meal planning: Whip up a batch on Sunday, and you’ve got ready-made lunches for your weight loss program all week
• No sogginess! I learned the hard way—my secret prep trick keeps these roll-ups firm, not watery
• Freezer-friendly magic: They freeze like a dream, making them ideal for keto meal delivery prep when life gets chaotic
• Gluten-free goodness: All the comfort of lasagna without the heavy pasta feeling
• Better than takeout: Ready in under an hour, they’re faster than waiting for delivery

The first time I served these to my carb-loving husband, he didn’t even miss the noodles. That’s when I knew this recipe was special enough to share.

Ingredients for Zucchini Lasagna Roll-Ups

Gathering the right ingredients turns these zucchini roll-ups from good to “can I have thirds?” amazing. Here’s what you’ll need – and yes, every item matters, especially if you’re prepping these for your weekly meal planning or weight loss routine:

• 3 medium zucchinis, sliced lengthwise into 1/8-inch ribbons (use a mandoline if you’ve got one – it’s a game-changer)
• 1 cup packed ricotta cheese (whole milk gives the best texture, but part-skim works too)
• 1/2 cup freshly grated Parmesan – none of that pre-shredded stuff that tastes like sawdust
• 1 large egg (this is your binding superhero)
• 1 tsp garlic powder (or 2 cloves minced fresh garlic if you’re feeling fancy)
• 1 tsp dried basil – crush it between your fingers to wake up the oils
• 1 cup good marinara sauce (homemade if you’ve got time, but no shame in Rao’s)
• 1/2 cup shredded mozzarella (for that perfect golden topping)
• Kosher salt (for drawing out moisture from the zucchini – don’t skip this!)
• Olive oil – just a drizzle for the baking dish

Ingredient Notes & Substitutions

Look, I’ve made these zucchini lasagna roll-ups every which way in my keto meal delivery experiments. Here’s what I’ve learned: cottage cheese can stand in for ricotta in a pinch – just blend it smooth first. Going dairy-free? Try almond ricotta (it’s better than you’d think!). That egg is crucial for binding though – there’s no great vegan sub I’ve found yet.

The biggest make-or-break tip? After salting your zucchini ribbons, let them sit 10 minutes, then pat them dry like you’re desperate to win a zucchini beauty pageant. Watery zucchini means sad, soggy roll-ups. And if you’re watching sodium, use half the salt and blot aggressively – it’ll still work!

How to Make Zucchini Lasagna Roll-Ups

Alright, let’s get rolling—literally! Making these zucchini lasagna roll-ups is easier than you think, and I’ll walk you through each step so you avoid the pitfalls I learned the hard way (no one wants a lasagna puddle). The secret? Taking your time with each component. These roll-ups come together in about 50 minutes start-to-finish, but most of that’s hands-off baking time while you relax.

Step 1: Prepare the Zucchini Ribbons

First things first—those zucchini ribbons. I’ve sliced enough zucchini in my life to know that consistency is key. If you’ve got a mandoline, now’s the time to use it (careful with those fingers!). Aim for 1/8-inch thick slices—thick enough to roll without tearing, thin enough to bend easily. No mandoline? A sharp knife and steady hand work too.

Lay your slices on paper towels, sprinkle lightly with salt, and let them sit for 10 minutes. This draws out moisture so your rolls don’t turn soggy. Pat them dry like you mean it—I press firmly between fresh paper towels. Some slices might tear; save those for the bottom layer where no one will see!

SAVE IT

Step 2: Mix the Filling

While the zucchini rests, make your filling. In a bowl, combine the ricotta, Parmesan, egg, garlic powder, and basil. Mix until it’s smooth but still fluffy—like thick frosting. Want a pro tip? Taste it! Adjust seasoning now because once it’s rolled up, you can’t fix bland filling. The mixture should hold its shape when scooped—if it’s runny, add a bit more Parmesan.

I often jazz mine up with red pepper flakes or lemon zest for brightness. Just remember: whatever extras you add, keep the total volume about the same so you don’t overstuff the rolls.

Step 3: Roll and Bake

Here’s where the magic happens! Spread about 1 tablespoon filling along each zucchini strip, leaving a 1/2-inch border at one end (this helps seal the roll). Roll tightly from the filled end—not too loose, not tourniquet-tight. Place them seam-side down in a baking dish that’s been lightly oiled and layered with 1/2 cup marinara.

Top with remaining sauce and mozzarella—I’m generous here because who doesn’t love bubbly cheese? Bake at 375°F (190°C) for 25–30 minutes until the cheese is golden and the sauce is bubbling at the edges. Let them rest 5 minutes before serving—this helps them set so they don’t unroll on the plate. Watch out, they disappear fast!

SAVE IT

Tips for Perfect Zucchini Lasagna Roll-Ups

After making these zucchini lasagna roll-ups more times than I can count—for meal delivery service trials, last-minute dinner parties, and lazy Sunday meal preps—I’ve picked up some foolproof tricks that’ll make yours turn out perfect every single time. Trust me, these little nuggets of wisdom will save you from the watery-zucchini disasters I endured early on!

First, don’t rush the salting step. Those 10 minutes where the zucchini sits with salt aren’t just for kicks—it pulls out moisture like magic. But here’s my secret: blot them, then pat them again. I often lay them between fresh paper towels and press lightly with a baking sheet for extra assurance. Your future self will thank you when you’re not eating lasagna soup!

Second, resist overfilling the rolls. That ricotta mixture is delicious, I know, but about 1 tablespoon per ribbon is plenty. Overstuff them, and they’ll either burst open or take forever to cook through. If you’ve got extra filling? Dollop it between the rolls before baking—no waste, and bonus cheesiness!

Finally, for that gorgeous golden top, hit them with a quick broil at the end. Just 1-2 minutes under high heat transforms sad, pale cheese into a bubbling, bronzed masterpiece. Stand guard though—broilers go from perfect to burnt in seconds flat. I’ve learned that lesson the hard way while simultaneously unloading the dishwasher (multi-tasking fail).

These roll-ups are ideal for meal planning—double the batch on Sunday, and you’ve got easy lunches all week that reheat like a dream. They freeze beautifully too, making them perfect for keto meal delivery prep when life gets hectic. Just bake straight from frozen at 350°F for about 40 minutes, adding foil if the tops brown too fast.

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Make-Ahead and Freezer Instructions

Here’s why I adore these zucchini lasagna roll-ups for meal planning—they’re absolute freezer champions! When I’m prepping my keto meal delivery for the week or stocking up for busy days, I always make a double batch. After assembling, just arrange the unbaked rolls on a parchment-lined baking sheet and freeze until solid (about 2 hours—it keeps them from sticking together). Then, pop them into freezer bags or airtight containers with layers of parchment between them.

When you’re ready? No need to thaw! Simply pull out however many you need, place them in your baking dish straight from the freezer (add sauce and cheese fresh though!), and bake at 375°F (190°C) for about 35-40 minutes instead of the usual 25-30. You’ll know they’re done when you see those gorgeous cheese bubbles—they might take an extra 5-10 minutes compared to fresh. If the tops are browning too fast, just tent some foil over them.

Pro tip from my many experiments: Freeze them without the sauce and mozzarella topping—add those fresh before baking. The sauce can get icy-crystal weird in the freezer, and fresh cheese melts way better. Stored this way, they’ll keep their perfect texture for up to 3 months. Game changer for effortless dinners!

Serving Suggestions for Zucchini Lasagna Roll-Ups

These zucchini lasagna roll-ups are practically begging to be paired with something fresh and crunchy. My go-to? A simple arugula salad with lemon vinaigrette—the peppery greens cut through the richness perfectly. For more veggie power, roasted asparagus or garlicky green beans make wonderful sides. If you’re following weight loss programs, 2-3 rolls with a big helping of veggies makes a perfectly satisfying meal that won’t weigh you down.

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Nutritional Information

Now, I’m no nutritionist, but here’s what I can tell you from all my kitchen experiments with these zucchini lasagna roll-ups (and plenty of label-reading for my keto meal delivery friends). Remember—nutrition varies based on your specific ingredients and portion sizes, but per serving (about 2 rolls), you’re looking at approximately:

• 220 calories – lighter than traditional lasagna but just as satisfying
• 12g fat – that’s the good stuff from all that creamy cheese
• 10g carbs – perfect for low-carb meal plans
• 14g protein – keeps you full for hours

The magic here? You get all that cozy Italian flavor with about half the carbs of regular lasagna—without feeling deprived. That’s what I call a win!

Zucchini Lasagna Roll-Ups FAQs

Share Your Zucchini Lasagna Roll-Ups

I’d love to see your zucchini lasagna roll-up creations! Tag me @CarlaSCooking on Instagram so I can cheer you on—nothing makes me happier than seeing these little rolls on your tables. Pro tip: natural lighting makes that golden cheese look extra irresistible in photos!

Zucchini Lasagna Roll-Ups

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Low-carb zucchini ribbons rolled with ricotta and sauce, perfect for keto dieters.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 3 medium zucchinis, sliced into thin ribbons
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 tsp garlic powder
• 1 tsp dried basil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

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Instructions

1. Preheat oven to 375°F (190°C).
2. Slice zucchinis lengthwise into thin strips using a mandoline or knife.
3. In a bowl, mix ricotta, Parmesan, egg, garlic powder, and basil.
4. Spread a spoonful of the ricotta mixture onto each zucchini strip and roll it up.
5. Pour half the marinara sauce into a baking dish.
6. Place zucchini rolls seam-side down in the dish.
7. Top with remaining sauce and mozzarella cheese.
8. Bake for 25-30 minutes until cheese is bubbly.

Notes

• Pat zucchini dry with paper towels to reduce moisture.
• Freeze unbaked rolls for later use.

Nutrition

• Serving Size: 2 rolls
• Calories: 220
• Sugar: 5g
• Sodium: 380mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 70mg