Name: Zucchini Roll Ups Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 medium Zucchini ((~1 1/2 lb)); 2 tbsp Olive oil; 1/4 tsp Sea salt; 1/8 tsp Black pepper; 6 oz Whole milk ricotta cheese; 1/4 cup Grated Parmesan cheese; 1 large Egg; 1/2 tsp Italian seasoning; 1 cup Mozzarella cheese ((shredded)); 10 oz Tomato sauce ((no sugar added)); 1/2 tbsp Olive oil; 1/2 tbsp Balsamic vinegar; 1/2 tsp Italian seasoning; 1 clove Garlic ((finely minced)); Sea salt ((optional, to taste)); 1/2 cup Mozzarella cheese ((shredded))

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One of the best ways to use all that summer zucchini? Zucchini lasagna, zucchini ravioli… or for a fun twist, these zucchini lasagna roll ups with ricotta, mozzarella, and naturally sweet Italian marinara! They have all of the lasagna flavors we love, in a light and low-carb zucchini “pasta” for a version that’s just as satisfying without all the carbs. It’s the perfect way to turn simple roasted zucchini into a more filling dish.

Try these zucchini lasagna rolls for a light summer meal that the whole family will love, and you’ll love this… zucchini rolls take just 15 minutes to prep!

How To Make Zucchini Roll Ups

Zucchini lasagna roll ups are super easy to make – here’s how:

Prep zucchini noodles. Slice the zucchini with a mandoline slicer so that they are about 1/4 inch thick. Place the noodles on a lined baking sheet and brush both sides with olive oil and sprinkle with salt and pepper. Roast until soft and mostly dry.

Make tomato sauce. In a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt if necessary. Spread 3/4 cup sauce in the bottom of the baking dish.

Make cheese filling. In a medium bowl, stir together ricotta, Parmesan, egg, and Italian seasoning.

Assemble. Pat the zucchini slices with paper towels to remove any excess water or oil. Spread a tablespoon of ricotta mixture over each zucchini slice, then sprinkle with mozzarella.

Roll up. Place sideways into the baking dish. Repeat with the rest of the slices.

Top. Add sauce and mozzarella cheese.

Bake. They are done when they are hot and melty. Garnish with fresh basil and/or chopped parsley.

Zucchini Lasagna Roll Ups FAQs

Are zucchini lasagna rolls keto?

Yes, these easy zucchini lasagna roll ups are keto! Zucchini is very keto friendly.

Each serving of this zucchini roll recipe has 9.3 grams of net carbs – a good amount for a full meal. If you need to reduce carbs more, you could reduce the amount of marinara.

Can I use pre-made marinara sauce?

Yes, if you’d like to simplify this recipe even more, you can use a pre-made marinara sauce – just make sure it’s a sugar-free one! That’s what I did for eggplant lasagna.

Can I make regular zucchini lasagna instead of rolls?

Sure! You can simply layer the zucchini slices, marinara, and cheese layers instead of rolling them up before baking. Or just follow my zucchini lasagna recipe here, which uses pesto instead of marinara for the sauce.

Zucchini Lasagna Rolls Storage Instructions

Can you make this ahead?

Yes, you can make zucchini rolls ahead. You can either make the recipe completely and just wait to bake it right before serving, or you can prep a few things to make it come together quickly:

Slice zucchini. Wait to bake the slices, but you can cut and store them in the refrigerator.
Make cheese filling. Mix up the cheese filling and store in the refrigerator.
Make sauce. Make the sauce and store in the refrigerator.

How to store baked zucchini roll ups

Store these low carb zucchini lasagna roll ups in the refrigerator for up to 5-7 days.

Can you freeze zucchini lasagna rolls?

Yes, you can freeze these healthy zucchini lasagna rolls. Simply assemble without baking and freeze for 2-3 months.

You can later bake right from frozen, or thaw first and then bake.

How to reheat zucchini rolls

Reheat the zucchini lasagna roll ups in a 350 degree F oven until heated throughout. The microwave works as well.

More Keto Zucchini Recipes

I have no shortage of zucchini recipes here on Wholesome Yum! And for good reason, it makes a great low carb and keto veggie and replacement for pasta. If you like this easy zucchini roll ups recipe, you might like some of these other low carb keto zucchini recipes:

Zucchini Noodles – This really is the ultimate guide to zoodles! All of my tips and plenty of options for how to cook them.
Zucchini Pizza Crust – Just 4 ingredients and you can actually pick up a slice of this with your hands.
Keto Pho – Can you guess what the noodles are made out of in this recipe?
Easy Baked Ratatouille – Combine all the summer flavors in this classic dish – and the sauce inspired the one used for these roll ups.
Zucchini Muffins – If you want your veggies sweet, these muffins made with zucchini AND chocolate chips are for you.

Tools To Make Zucchini Rolls

Tap the links below to see the items used to make this recipe.

Mandoline Slicer – This kitchen tool is a must! The best way to get uniform slices. (And great for so many other veggies and recipes!)
8×8 Glass Baking Dish – This is the dish I have. It’s great for baking and storage, as it comes with a lid!

Easy Baked Zucchini Roll Ups Recipe

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17 Comments

Chloe
0 January 30, 2023Reply

Is this freezable?
- Wholesome Yum D
  0 January 31, 2023Reply
  
  Hi Chloe, Yes, this can be frozen.
Kim
0 August 7, 2022Reply

This recipe was fantastic!!! I added bell peppers to the sauces. I used Rao’s sauce. I also added black truffle paste to the cheese mixture. Husband said it was so good. If we were at a restaurant it would be a $20+ meal. So good!!!!
Janice
0 May 6, 2022Reply

Nowhere in the recipe does it give you an oven temperature.
- Wholesome Yum D
  0 May 10, 2022Reply
  
  Hi Janice, The oven temp should be set at 400 and you can find that info in step 1 of the recipe instruction card.
Liz DelPozo
0 April 20, 2022Reply

Any chance you know how many weight watchers point this is? It seems like it is 10 points per serving but I’m not sure. Thanks!
- Wholesome Yum D
  0 April 21, 2022Reply
  
  Hi Liz, Sorry I am unsure of Weight Watchers points.
Rachel
0 April 7, 2022Reply

This recipe is delicious. I did make a couple change instead of tomato sauce I use crush tomatoes (that’s what I had available) and I added air fry salmon to the filling.
Fred
0 December 6, 2021Reply

My mandolin thick slice is obviously thinner than yours. Many of them fell apart on the paper towels. I had some extras, so I threw them in the microwave for a minute. Worked great, I’ll do it this way next time because there will be a next time. Great recipe, thanks.
Lissa
0 July 11, 2021Reply

I made these for dinner tonight. I ended up with about 1/4 of the cheese filling left over, but I started with small-ish zucchini, so I’ll just adjust the nutrition accordingly. Cheese never goes to waste in my house, so I’m not worried about that. I did tweak the tomato sauce to be a little sweeter (using allulose), but that’s the only change I made. These came out really tasty. Even my pasta loving teen ate them.
Ruth House
0 February 28, 2021Reply

Made this tonight. Added some nutmeg to the ricotta cheese mixture. Used ragu traditional sauce instead of the tomato sauce and added deer burger to the sauce. So good! Wish I could post pictures
Risto
0 August 2, 2020Reply

We had friends over for dinner and they are vegetarians. I like to cook but I’m not so used to making vegetarian food but this was easy and fun to make and everyone really enjoyed it. Thank you and I will check out other dishes from this site.
Beth
0 July 28, 2020Reply

Yummy! These look so delicious! My husband is going to love these! Can’t wait to try this!
Alison
0 July 28, 2020Reply

These are so yummy! The kids loved them and I got to find a new way to use all the zucchini I have from the garden!
Sara Welch
0 July 28, 2020Reply

Love cooking with zucchini; it is so versatile! These were nothing less of delicious; easily a new favorite recipe in our home!
Bintu | Recipes From A Pantry
0 July 28, 2020Reply

Always looking for delicious low carb meals and these roll ups look great! Such a delicious meal!
Andrea
0 July 28, 2020Reply

I love this idea! I’ve got all the ingredients and can’t wait to make these.