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Zucchini Lasagna Roll-Ups

Three zucchini lasagna roll-ups on a white plate, topped with marinara sauce and melted cheese.
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Low-carb zucchini ribbons rolled with ricotta and sauce, perfect for keto dieters.

Ingredients

Scale
  • 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

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

Find it online: https://carlacooking.com/zucchini-lasagna-roll-ups-recipe/