Do I need to peel the zucchini first?

No. The skin is thin and soft, and it helps the rolls hold their shape. Just wash and slice.

How do I keep zucchini lasagna roll-ups from getting watery?

Salt the slices and let them rest, then pat them dry before filling. This pulls out extra moisture and keeps the baked dish from turning soggy.

Can I use cottage cheese instead of ricotta?

Yes. Cottage cheese works well and adds protein. For a smoother filling, blend it or drain it first so it is not too wet.

Are these roll-ups good for meal prep?

They are. You can assemble the dish a day ahead and bake when ready, and leftovers keep well in the fridge for up to three days.

Zucchini Lasagna Roll-Ups: Easy, Cheesy, Low-Carb

Description

Tender zucchini ribbons filled with a creamy cheese mixture, rolled up in marinara sauce, and baked with melted mozzarella for a fresh, veggie-packed take on classic lasagna.

Ingredients

Scale

3 to 4 medium zucchini, firm and fresh
A pinch of salt, for drawing out moisture
15 ounces ricotta cheese or well-drained cottage cheese
1 large egg
1/3 cup grated Parmesan cheese
1 garlic clove, minced
2 tablespoons fresh chopped basil or parsley
Salt and black pepper, to taste
2 cups marinara or favorite tomato sauce
1 cup shredded mozzarella cheese

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Instructions

Preheat the oven to 375°F.
Slice the zucchini lengthwise into thin ribbons, about 1/8 inch thick, using a mandoline, vegetable peeler, or sharp knife.
Lay the zucchini strips on a clean towel, sprinkle lightly with salt, and let them rest for 10 to 15 minutes.
Pat the zucchini strips dry to remove excess moisture.
In a bowl, mix the ricotta or cottage cheese, egg, Parmesan, garlic, herbs, salt, and black pepper until smooth.
Spread a thin layer of marinara sauce in the bottom of a baking dish.
Lay one zucchini strip flat, spread a thin layer of cheese filling along it, and gently roll it up.
Place each roll seam side down in the prepared baking dish.
Spoon the remaining marinara sauce over the rolls and sprinkle with shredded mozzarella.
Bake for 25 to 30 minutes, until the cheese is melted and the sauce is bubbling.
Broil for the last 2 minutes, watching closely, for a golden top if desired.
Let the dish rest for 5 minutes before serving.

Notes

Salting and drying the zucchini first is the secret to keeping the roll-ups from getting watery. For a heartier vegetarian version, add chopped spinach, sauteed mushrooms, or roasted red peppers to the filling.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 10g
Sodium: 900mg
Fat: 25g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 4g
Protein: 25g
Cholesterol: 105mg