Craving a hearty, cheesy lasagna without the carbs? These Baked Zucchini Roll Ups are the answer. Rolled thin slices of zucchini are filled with a creamy ricotta cheese mixture, smothered in marinara sauce, and topped with bubbly melted cheese. It's a lightened-up, low-carb twist on classic lasagna that’s every bit as satisfying.
Also known as zucchini rollatini or zucchini involtini, this vegetarian dish is perfect during late summer when zucchinis are in season and abundant. It’s also a hit during the holidays as a vegetarian entrée or a side dish to heavier mains. Whether you're trying to eat healthier or just love zucchini, this one delivers. It’s hearty, cheesy, and completely satisfying — all without the lasagna noodles.
This zucchini recipe was inspired by our Lasagna Roll Ups and Zucchini Lasagna and pairs well with these delicious Garlic Breadsticks for a cozy, complete meal.
Why You'll Love This Recipe
- Low carb and gluten-free. Zucchini lasagna roll ups are naturally low in carbs and completely gluten-free, making them a healthy alternative to traditional lasagna. They're packed with veggies and perfect for those avoiding pasta, without compromising on flavor or texture.
- Cheesy comfort food. Loaded with creamy ricotta, melty mozzarella, and salty parmesan, these zucchini ricotta rolls hit all the right notes. The filling is rich and comforting while staying light and fresh thanks to the zucchini.
- Meal prep and freezer-friendly. You can prep these zucchini lasagna rolls ahead of time and bake when ready, or freeze them for later. They’re perfect for busy weeknights or feeding a crowd. Plus, leftovers reheat beautifully.
- Versatile and customizable. Easily adapt this recipe with your favorite cheeses or herbs, or add ground meat to the filling for extra protein. This low carb lasagna is flexible and forgiving — a great fridge clean-out dinner!
- Elegant yet not complicated. Though it looks fancy, this zucchini rollatini is simple to assemble and bake. It’s a showstopper dish that impresses guests and still fits into your weeknight dinner routine.
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Ingredients and Substitutions
To make this delicious Baked Zucchini Roll Ups, you will need the following ingredients (see recipe card below for quantities):
- zucchinis – Choose medium to large zucchinis with an even width. Slice them lengthwise into thin strips with a mandoline or sharp knife for even baking.
- olive oil – For brushing the zucchini before roasting. Helps soften and prevent sticking. Avocado oil is a suitable alternative.
- ricotta cheese – Creamy and mild, this is the base of the filling. Cottage cheese can be used as a substitute but will yield a softer filling.
- mozzarella cheese – Use shredded mozzarella for the topping and mixed into the filling for gooey meltiness. Try provolone or shredded Italian blend if you prefer.
- parmesan cheese – Adds salty, nutty flavor to the filling and top. Pecorino Romano works too.
- egg – Helps bind the filling and give it structure.
- basil – Fresh basil adds bright flavor. Substitute with parsley or oregano if desired.
- salt and pepper – Essential for seasoning both the zucchini and the filling.
- marinara sauce – Use your favorite store-bought or homemade marinara sauce. You can substitute with plain tomato sauce — just stir in ½ teaspoon garlic powder, 1 teaspoon dried oregano or Italian seasoning, 2 teaspoons olive oil (optional, for richness), and salt and pepper to taste. If you have time, let it simmer for a few minutes to allow the flavors to meld together.
Equipment
You’ll also need measuring cups and spoons, a mandoline slicer or sharp knife, large baking sheet, mixing bowl, 9x13-inch casserole dish or baking dish, spoon or spatula for spreading, and foil for baking.
Instructions
First, prep the zucchini.
- Slice. Remove the stems from the zucchinis and use a mandoline slicer or a knife to slice lengthwise into ⅛ inch thick slices (lengthwise, not rounds).
- Salt. Salt both sides of the zucchini slices and place on a plate for 10-20 minutes to allow it to “sweat” or draw out excess moisture. Then, use a paper towel to pat it completely dry.
- Bake. Arrange the zucchini slices in a single layer on a large baking sheet. Drizzle with olive oil. Bake in a 375F preheated oven for 20-25 minutes until soft, flipping the zucchinis halfway to achieve even cooking. Set aside.
Then, make the cheese filling.
- In a medium mixing bowl, combine ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, basil, salt, and pepper. Stir well until evenly combined
Next, roll up the zucchini.
- Add filling. Arrange the zucchini strips on a clean surface or large baking sheet. Carefully spread 1-2 tablespoons of cheese filling on each zucchini slice.
- Roll. Take each filled zucchini slice and roll it up. Repeat with all zucchini slices.
Let's assemble.
- Add layer 1 (marinara sauce). In a 9x13-inch casserole dish, evenly spread out ½ cup of marinara sauce.
- Add layer 2 (zucchini rolls). Place the rolled zucchini, seam side down, into the casserole dish in a single layer. If there is any extra cheese filling, simply spread on top of the zucchini slices.
- Add layer 3 (marinara sauce). Spread the remaining 1 ½ cups marinara sauce over the zucchini roll ups.
- Add layer 4 (cheese). Top with the remaining 1 cup mozzarella cheese and ¼ cup of Parmesan cheese.
Finally, let's bake the roll ups.
- Cover. Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 10-15 minutes or until the melted cheese turns golden brown and bubbly.
- Broil (optional). Optionally, turn on broiler on high and broil for 2-3 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Rest. Let the roll ups cool for 10 minutes. Then, slice and serve with fresh chopped basil on top.
Expert tip: Don't overfill
Spread a thin layer of filling on each zucchini slice (about 1 tablespoon) so they roll neatly and stay closed. Too much can make the zucchini rolls burst open during baking.
More Tips and Tricks
- Use a mandoline. Use a mandoline slicer for uniform, thin slices (about ⅛-inch thick). This helps them roll easily and cook evenly without breaking.
- Salt and rest zucchini. Salt the slices and let them sit for 10 minutes. Pat dry to remove excess moisture and avoid soggy zucchini rolls.
- Pre-cook the zucchini. Roast or grill the slices briefly to soften them and remove excess moisture. This prevents watery roll ups and helps them hold their shape.
- Use a thick filling. If the ricotta mixture is too runny, add extra parmesan or breadcrumbs to thicken. This keeps the filling in place.
- Let it rest before serving. After baking, let the zucchini rollatini sit for 5–10 minutes. It helps everything set and makes serving easier.
Recipe Variations
- Add ground meat. For a heartier meal, mix in cooked ground beef, turkey, chicken, or Italian sausage to the marinara sauce. It transforms this dish into a protein-packed, low carb dinner that’s extra satisfying.
- Use different cheeses. Swap or add cheeses like goat cheese, provolone, or fontina for a different flavor profile. Smoked mozzarella adds a savory twist too.
- Add greens. Mix in some cooked, drained spinach to the ricotta filling for an extra boost of nutrients and a beautiful green swirl in each roll. Kale works too!
- Try grilled zucchini. Instead of baking the zucchini slices, grill them for extra flavor and smoky char. Perfect for summer!
- Make it spicy. Add a pinch of red pepper flakes to the filling or sauce for a subtle kick that complements the creamy filling.
- Use eggplant. Swap zucchini for thinly sliced eggplant for a different take on low-carb lasagna that has a meatier texture and rich flavor. See our Eggplant Rollatini for the recipe.
See the classic layered version of this recipe on our site!
Storage
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
How to Reheat
Reheat covered in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes until heated through.
How to Freeze
Assemble but do not bake. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
How to Serve
Baked zucchini roll ups are delicious on their own or paired with some of my favorite sides, like crusty bread for sopping up the sauce, a simple side salad, or roasted vegetables.
These are my favorite dishes to serve with zucchini rolls:
FAQ
Yes, zucchini roll ups are great for making in advance. Assemble them fully, cover, and refrigerate for up to a day before baking. You can also prepare the filling and zucchini separately and assemble closer to mealtime. Let them sit at room temperature for about 10 minutes before baking to help them cook more evenly.
You don’t have to, but pre-cooking or salting the zucchini can help reduce moisture and prevents soggy results when baked. Roasting, grilling, or even a quick pan-fry softens the zucchini and enhances the flavor. If you skip pre-cooking, be sure to salt and pat them dry to prevent watery lasagna.
Salt and rest the slices for 10-15 minutes, then blot with paper towels. You can also grill or roast them briefly. Avoid overstuffing and use a thicker ricotta filling. Excess moisture can ruin the texture, so drying the zucchini is key for perfect rolls.
Yes, especially if the slices are too thick. Undercooked zucchini will be too firm and hard to cut through. Aim for tender but not mushy. Slice thinly and bake thoroughly until fork-tender for the best texture in your zucchini lasagna rolls.
More Zucchini Recipes
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Recipe
Baked Zucchini Roll Ups (Low Carb Lasagna)
- Total Time: 1 hour 20 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Craving a hearty, cheesy lasagna without the carbs? These Baked Zucchini Roll Ups are the answer. Rolled thin slices of zucchini are filled with a creamy ricotta cheese mixture, smothered in marinara sauce, and topped with bubbly melted cheese. It's a lightened-up, low-carb twist on classic lasagna that’s every bit as satisfying.
Ingredients
- 2-3 large zucchinis, cut lengthwise to ⅛-inch thick slices
- 2 tablespoons olive oil
- 1 cup ricotta cheese
- 1 ½ cups white mozzarella cheese, shredded and divided
- ½ cup Parmesan cheese, grated and divided
- 1 egg, beaten
- ¼ cup fresh basil, chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups marinara sauce
Instructions
Prep the zucchini:
- Preheat oven to 375F.
- Remove the stems from the zucchinis and use a mandoline slicer or a knife to slice lengthwise into ⅛ inch thick slices (lengthwise, not rounds).
- Salt both sides of the zucchini slices and place on a plate for 10-20 minutes to allow it to “sweat” or draw out excess moisture. Then, use a paper towel to pat it completely dry.
- Arrange the zucchini slices in a single layer on a large baking sheet. Drizzle with olive oil. Bake for 20-25 minutes until soft, flipping the zucchinis halfway to achieve even cooking. Set aside.
Make the cheese filling:
- In a medium mixing bowl, combine ricotta cheese, ½ cup mozzarella, ¼ cup Parmesan, beaten egg, basil, salt, and pepper. Stir well until evenly combined.
Roll up the zucchini:
- Arrange the zucchini slices on a clean surface or large baking sheet.
- Carefully spread 1-2 tablespoons of cheese filling on each zucchini slice.
- Take each filled zucchini slice and roll it up.
Assemble:
- In a 9x13-inch casserole dish, evenly spread out ½ cup of marinara sauce.
- Place the rolled zucchini, seam side down, into the casserole dish in a single layer. If there is any extra cheese filling, simply spread on top of the zucchini slices.
- Spread the remaining 1 ½ cups marinara sauce over the zucchini roll ups.
- Top with the remaining 1 cup mozzarella cheese and ¼ cup of Parmesan cheese.
Bake the roll ups:
- Cover the casserole dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake uncovered for another 10-15 minutes or until the melted cheese turns golden brown and bubbly.
- Optionally, turn on broiler on high and broil for 2-3 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Let the roll ups cool for 10 minutes. Then, slice and serve with fresh chopped basil on top.
Notes
How to store: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave before serving.
How to reheat: Reheat covered in a 350°F oven for 10–15 minutes or microwave individual portions for 1–2 minutes until heated through.
How to freeze: Assemble but do not bake. Cover tightly and freeze for up to 2 months. Thaw overnight in the fridge and bake as directed.
- Prep Time: 40 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: Italian
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