If you’re looking for a delicious way to enjoy all the cozy flavors of lasagna without the heaviness of pasta, this Zucchini Lasagna Roll-Ups Recipe is going to be your new favorite! It takes tender zucchini slices, wraps them around a savory blend of ground beef and cheese, then bakes everything in a rich marinara sauce until bubbly and golden. It’s fresh, comforting, and surprisingly simple to prepare—perfect for impressing friends or making a family dinner feel special.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, from the vibrant green zucchini that replaces noodles to the blend of cheeses that add creamy richness. The savory ground beef and fragrant seasonings bring depth, while fresh garlic and onion build a flavorful base. Trust me, using simple but quality ingredients makes all the difference here.
- 4 large zucchini: These act as the lasagna “sheets,” sliced thinly to roll up the filling beautifully.
- 1 teaspoon salt (divided): Used to draw out moisture from zucchini and season the cheese mixture perfectly.
- 1 tablespoon olive oil: Adds just the right touch of richness and helps soften the onion and garlic.
- ½ small sweet onion (finely diced): Gives a mild sweetness and depth to the filling.
- 3 garlic cloves (finely minced): Brings a fragrant punch that complements the tomato sauce.
- 1 pound 90/10 ground beef: Provides hearty protein without too much fat, keeping the dish satisfying but balanced.
- 2 cups shredded mozzarella cheese (divided): Melts marvelously on top and inside the roll-ups for gooey goodness.
- 1 cup whole milk ricotta: Offers a creamy texture that makes the filling irresistibly smooth.
- ½ cup grated Parmesan cheese: Adds a salty, nutty flavor to elevate the taste.
- 1 large egg: Binds the cheese and meat mixture together so the roll-ups hold their shape.
- 2 teaspoons Italian seasoning: A flavorful blend that brings oregano, basil, and more to every bite.
- ¼ teaspoon black pepper: For a subtle kick that balances the richness.
- 1 24-ounce jar marinara sauce: The bright tomato sauce that ties the dish together with acid and sweetness.
- Fresh flat-leaf parsley (chopped, optional): A fresh garnish that lifts both flavor and color when serving.
How to Make Zucchini Lasagna Roll-Ups Recipe
Step 1: Prepare the Zucchini
Start by trimming the ends of your zucchini, then slice them lengthwise into thin, even strips about ¼ inch thick. Using a mandoline makes this much easier, but a steady hand with a knife works just as well if you’re careful. These slices will be the “noodles” for your roll-ups, so the uniform thickness ensures they cook evenly.
Step 2: Remove Excess Moisture
Lay the zucchini slices on a paper towel-lined baking sheet and sprinkle with half the salt. Let them sit for at least 15 minutes. This simple trick draws out moisture, preventing the final dish from becoming watery and helping the zucchini maintain some structure once baked. After resting, be sure to pat them dry with fresh paper towels before rolling.
Step 3: Sauté Onion and Garlic
Heat olive oil in a large saucepan over medium heat, then add the finely diced onion. Cook until translucent and soft, about 3 to 4 minutes. Toss in the minced garlic and sauté for just 30 seconds until fragrant. This creates a savory foundation for the filling that smells absolutely amazing.
Step 4: Cook the Ground Beef
Push the onion and garlic to one side of the pan, then add the ground beef. Break it up with a spoon and cook until no longer pink, approximately 7 to 8 minutes. Drain off any excess fat by transferring the cooked beef to a paper towel-lined plate. Removing the grease keeps the filling from getting too heavy and greasy.
Step 5: Mix the Cheese and Meat Filling
In a large bowl, combine 1 cup of mozzarella, ricotta, Parmesan, egg, Italian seasoning, the remaining salt, and black pepper. Stir until the mixture is smooth and well combined. Then fold in the cooked ground beef and onion mixture. This blend of creamy cheeses and seasoned meat is the star filling that your zucchini slices will wrap around, delivering all the lasagna flavor with less fuss.
Step 6: Assemble the Roll-Ups
Pour half of the marinara sauce into the bottom of your baking dish. Pat the zucchini slices dry again to make sure they won’t be soggy. Spread about 1 ½ tablespoons of the cheese and meat mixture lengthwise along each zucchini slice, then roll it up carefully. Place the rolled slices seam side down in the baking dish. Once all the roll-ups are nestled in, spoon the remaining sauce evenly over them, then sprinkle with the remaining mozzarella cheese.
Step 7: Bake to Perfection
Bake uncovered in a preheated 400°F oven for 25 to 30 minutes, or until the cheese starts bubbling and browns lightly on top. Let your roll-ups rest for 5 to 10 minutes when they come out of the oven to set up — this keeps them from falling apart when you serve. If you want, sprinkle some fresh parsley over the top for a pop of color and freshness.
How to Serve Zucchini Lasagna Roll-Ups Recipe
Garnishes
Simple garnishes like chopped fresh parsley or basil add brightness and a fresh herbal note to the dish. A light drizzle of extra virgin olive oil can also enhance the flavors and give a beautiful sheen to the top.
Side Dishes
These roll-ups pair wonderfully with a crisp side salad for a light touch or some garlic bread if you want to keep the Italian spirit alive. Roasted vegetables or a simple steamed green like asparagus complement the zucchini beautifully without overpowering it.
Creative Ways to Present
Try plating each roll-up individually and spooning extra sauce around it, garnished with grated Parmesan and herbs for a restaurant-style presentation. For a casual family dinner, serve the roll-ups straight from the baking dish and let everyone help themselves—comfort food doesn’t have to be complicated!
Make Ahead and Storage
Storing Leftovers
Store any extra zucchini lasagna roll-ups in an airtight container in the refrigerator for up to 3 days. They stay moist and delicious, making them excellent for quick lunches or dinners during the week.
Freezing
You can freeze the assembled roll-ups before baking. Arrange them in a freezer-safe dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. When ready, bake them from frozen, adding extra time to the baking process until heated through and bubbly.
Reheating
Reheat leftovers either in the oven at 350°F for about 15-20 minutes or in the microwave on medium power until warm. To keep the roll-ups moist, cover with foil while reheating in the oven or add a small splash of water before microwaving.
FAQs
Can I use other vegetables instead of zucchini for this recipe?
Absolutely! Thin slices of eggplant or yellow squash can make great substitutes if you want to mix things up, just be sure to remove moisture similarly to avoid sogginess.
Is this recipe suitable for a low-carb diet?
Yes, this zucchini lasagna roll-ups recipe is a fantastic low-carb alternative to traditional pasta lasagna, while still offering that comforting Italian flavor.
Can I make this recipe vegetarian?
Of course! Simply omit the ground beef and replace it with sautéed mushrooms or a plant-based meat substitute to keep the rich texture and taste.
What type of marinara sauce do you recommend?
Use a high-quality jarred marinara or homemade sauce with robust tomato flavor and herbs; this will really enhance the overall dish and complement the filling.
How thin should I slice the zucchini?
About ¼ inch thick slices are ideal—thin enough to roll easily but thick enough to hold the filling without tearing or becoming mushy during baking.
Final Thoughts
There’s something so satisfying about this Zucchini Lasagna Roll-Ups Recipe that brings comfort without the heaviness of traditional lasagna. Each bite delivers that perfect balance of cheesy, meaty, and fresh flavors wrapped up in tender zucchini. I can’t wait for you to make these roll-ups and enjoy them as much as I do—they’re sure to become a meal you love to return to time and time again!
Print
Zucchini Lasagna Roll-Ups Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
These Zucchini Lasagna Roll-Ups are a delicious low-carb twist on traditional lasagna, featuring tender zucchini slices rolled with a savory mixture of ground beef, ricotta, and mozzarella cheeses. Baked to perfection with marinara sauce and melted cheese, this dish is a hearty and flavorful meal perfect for pleasing the entire family.
Ingredients
Vegetables
- 4 large zucchini
- ½ small sweet onion, finely diced
- 3 garlic cloves, finely minced
- Fresh flat-leaf parsley, chopped (optional)
Meat
- 1 pound 90/10 ground beef
Dairy
- 2 cups shredded mozzarella cheese, divided
- 1 cup whole milk ricotta
- ½ cup grated Parmesan cheese
- 1 large egg
Pantry
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- 1 24-ounce jar marinara sauce
Instructions
- Preheat the oven: Preheat your oven to 400°F (204°C) to prepare for baking the zucchini roll-ups later.
- Cut the zucchini: Trim ½ inch from each end of the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into ¼-inch thick slices, aiming to get about 24 slices in total.
- Remove moisture from zucchini: Lay the zucchini slices flat on a paper towel-lined baking sheet, allowing them to overlap slightly. Sprinkle with ½ teaspoon salt and let them sit for at least 15 minutes to draw out excess moisture.
- Cook onion and garlic: Heat olive oil in a large saucepan over medium heat. Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the ground beef: Push the onion and garlic to one side of the pan. Add ground beef and cook, breaking it apart with a spoon, for 7-8 minutes until no longer pink. Transfer the cooked beef to a paper towel-lined plate to drain excess fat.
- Make the cheese mixture: In a large bowl, combine 1 cup of mozzarella, ricotta, Parmesan, egg, Italian seasoning, remaining ½ teaspoon salt, and black pepper. Stir until well mixed. Fold the cooked ground beef into the cheese mixture thoroughly.
- Prepare baking dish: Pour half of the marinara sauce into the bottom of a 9-inch square or 7 x 11-inch baking dish, spreading evenly to form a base layer.
- Roll meat mixture into zucchini: Pat zucchini slices dry with paper towels to remove excess moisture. Spread about 1 ½ tablespoons of the meat and cheese mixture along each zucchini slice, then roll tightly and place seam-side down in the baking dish. Repeat until all slices and mixture are used.
- Add remaining sauce and cheese: Pour the remaining marinara sauce over the assembled roll-ups. Sprinkle the top with the remaining 1 cup of mozzarella cheese.
- Bake: Bake in the preheated oven for 25-30 minutes until cheese is bubbly and slightly browned on top.
- Rest and serve: Allow the roll-ups to rest for 5-10 minutes before serving. Garnish with chopped fresh parsley if desired.
Notes
- Using a mandoline ensures even, thin slices of zucchini for easier rolling.
- Be sure to pat the zucchini slices dry after salting to prevent watery roll-ups.
- You can substitute ground turkey for beef for a leaner version.
- For a vegetarian version, omit meat and add sautéed mushrooms or spinach to the cheese mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
