Looking for a low-carb dinner that satisfies like comfort food? These Zucchini Lasagna Roll Ups are stuffed with creamy ricotta, hearty spinach, and topped with melty mozzarella and tangy marinara. They’re everything you love about classic lasagna—but lighter, fresher, and just as delicious. Whether you’re cutting back on carbs, adding more veggies to your meals, or just trying something new, this recipe is a perfect fit for your weeknight rotation.
Table of Contents
Table of Contents
The night I swapped pasta for zucchini
One chilly Tuesday night, I stood at my kitchen counter with a half-empty box of lasagna noodles, two restless kids at my feet, and zero desire to make another heavy dinner. That’s when inspiration struck—what if I used zucchini instead of noodles? It felt like a gamble, but one I was willing to take. I grabbed two fresh zucchinis from the fridge, sliced them thin, and rolled them up around a creamy ricotta and spinach filling. I didn’t expect the reaction: my husband asked for seconds, and my picky eater actually cleaned her plate.
That dinner became a turning point. Ever since, these zucchini lasagna roll ups have become a staple in our house. They’re light but satisfying, comforting but fresh. They even reheat well, which means I can prep a batch and enjoy them for lunch the next day.
This recipe isn’t just about cutting carbs—it’s about finding a new way to enjoy an old favorite. Like my Zucchini Cottage Cheese Bake or these Mexican Zucchini Boats, it proves that wholesome ingredients can still deliver bold flavor and creamy texture.
Why these zucchini lasagna roll ups are so worth making
Zucchini roll ups take less time than traditional lasagna and don’t require boiling noodles or layering. They’re naturally gluten-free, high in protein, and incredibly customizable. Whether you use full-fat ricotta or a lighter version, swap in kale or mushrooms, or add spicy red pepper flakes, the dish still shines.
Plus, they look beautiful coming out of the oven—all bubbly, cheesy, and golden on top. It’s the kind of meal you’ll be proud to serve guests or bring to a potluck. Even better? You’ll feel good knowing it’s made with whole, fresh ingredients and no shortcuts.
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Zucchini Lasagna Roll Ups
These zucchini lasagna roll ups are stuffed with creamy ricotta, sautéed spinach, and topped with melty mozzarella and marinara—perfect for a low-carb dinner.
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
2 to 3 firm zucchini, sliced lengthwise, ¼-inch thick (you will need 12 slices)
8 to 10 ounce bag baby spinach
1½ cups fat free ricotta cheese
½ cup finely grated Parmesan cheese
1 large egg, lightly beaten
2 to 3 cloves garlic, minced
½ teaspoon Italian seasoning
Salt and freshly ground black pepper, to taste
2 cups tomato or marinara sauce
¾ cup shredded part skim mozzarella cheese
2 tablespoons thinly sliced fresh basil
Instructions
1. Preheat the oven to 350˚F. Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish.
2. Slice zucchini and arrange flat on paper towels. Sprinkle with salt and let sit for 15 minutes.
3. Spray a skillet with cooking spray and cook spinach over medium heat until wilted. Let cool.
4. In a bowl, mix spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper.
5. Lay zucchini slices on a surface, pat dry, and add spoonful of ricotta mixture to each.
6. Roll the slices and place seam-side down in baking dish. Repeat until complete.
7. Top with remaining marinara and shredded mozzarella.
8. Bake for 25 to 30 minutes or until bubbly and golden.
9. Let rest 5 to 10 minutes. Garnish with basil and serve.
Notes
You can make these up to 24 hours in advance. For freezer storage, assemble without cheese and add just before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 roll ups
- Calories: 270
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
Ingredients and Prep Tips for Perfect Zucchini Lasagna Roll Ups
Choosing the best zucchini and how to slice it
The key to flawless zucchini lasagna roll ups starts with picking the right zucchini. Look for firm, medium-sized zucchini with smooth, dark green skin. Avoid oversized ones—they tend to have too many seeds and can be watery. Smaller ones are easier to slice and roll without tearing.
To get even slices, a mandoline works wonders. You’re aiming for strips about ¼-inch thick—thin enough to roll but thick enough to hold the filling. Lay your slices out flat and salt them generously. This draws out moisture and helps them soften. After about 15 minutes, gently pat them dry with a paper towel to keep your roll ups from becoming soggy.
For more ideas using fresh zucchini, check out this Zucchini Garlic Bites recipe that’s also quick and kid-friendly.
How to avoid watery zucchini roll ups
Watery zucchini is the #1 reason why roll ups fall apart or turn mushy. But you can avoid it with a few simple tricks. First, always salt and pat dry your slices before filling. Second, don’t skip the pre-cook step for the spinach—removing that excess moisture ensures the filling stays creamy, not watery.
When assembling, avoid overfilling. A heaping spoonful of ricotta filling is all you need. Roll gently and place each roll seam-side down to help them stay tight while baking.
Bake uncovered to let excess moisture evaporate and finish under the broiler for a golden, bubbly top. You’ll get firm, cheesy rolls that slice clean and taste incredible. For another creamy, veggie-forward dish, try my Creamy Zucchini Pasta Sauce next—it’s a winner for zucchini lovers.
Step-by-Step Method for Cooking Zucchini Lasagna Roll Ups
Prepping the zucchini and spinach filling
Start by preheating your oven to 350˚F and spreading about ½ cup of marinara sauce on the bottom of your baking dish. This prevents sticking and adds extra flavor under every roll.
While the oven heats, lay your salted zucchini slices on paper towels and let them sit for 15 minutes. Pat them dry once they’ve released moisture. This crucial step keeps your roll ups from turning out soggy.
Next, heat a nonstick skillet and sauté the spinach until just wilted. Set it aside to cool for a couple of minutes. In a medium bowl, stir together the ricotta, Parmesan, egg, garlic, Italian seasoning, and cooled spinach. Season with salt and black pepper to taste. The result? A creamy, savory filling that’s packed with flavor and holds together beautifully during baking.
If you’re already a fan of veggie-packed dinners like my Zucchini Noodle Chicken Alfredo, you’ll love this recipe’s balance of texture and taste.
Rolling, layering, and baking the roll ups
Once the zucchini slices are dry, lay them flat on a cutting board. Spoon the filling onto each one, starting near one end and rolling tightly to enclose the mixture. Place each roll seam-side down in your baking dish to keep everything snug and stable.
After all rolls are nestled into the dish, spoon more marinara sauce over the top and sprinkle with shredded mozzarella. Bake uncovered for 25–30 minutes until bubbly and golden.
Let the dish rest for 5–10 minutes before serving. This helps everything set and makes for cleaner slices. These roll ups pair well with a simple side salad or my fresh Grilled Chicken and Zucchini Salad for a full meal.
Serving Tips, Storing & Variations for Zucchini Lasagna Roll Ups
Serving ideas for a balanced meal
When these zucchini lasagna roll ups come bubbling out of the oven, the aroma alone is enough to bring everyone to the table. They make a satisfying main dish on their own, but they’re even better when paired with simple sides. A crisp green salad with balsamic vinaigrette adds a fresh contrast to the cheesy roll ups. You can also serve them with roasted garlic green beans or cauliflower mash for a wholesome low-carb dinner.
For a complete summer-friendly meal, try these with a bowl of my Summer Corn and Zucchini Chowder or enjoy a slice alongside my Tex Mex Chicken and Zucchini—both are light, fresh, and veggie-forward options that pair wonderfully.
If you’re entertaining, double the recipe and serve with a rustic bread basket and sparkling water with lemon. These roll ups hold their shape beautifully, making them a fantastic option for a potluck or brunch.
Storing, freezing, and make-ahead tips
One of the best things about zucchini lasagna roll ups is how well they store. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, simply place in the oven at 350˚F until warmed through or microwave for a quick lunch.
Want to make them ahead? Assemble everything the night before, cover with foil, and refrigerate. Bake fresh the next day and enjoy just-out-of-the-oven flavor without the hassle.
They also freeze well—just skip the cheese topping until you’re ready to bake. Freeze in a foil tray or airtight dish and bake from frozen with a few extra minutes added. These roll ups are your low-carb meal prep dream come true.
Frequently Asked Questions About Zucchini Lasagna Roll Ups
What are some common mistakes to avoid when making zucchini roll ups?
The biggest mistake is skipping the salting step. Zucchini holds a lot of moisture, so if you don’t salt and pat the slices dry, you’ll end up with soggy roll ups. Also, avoid slicing the zucchini too thin or too thick—about ¼-inch is ideal. Lastly, don’t overfill each strip; a heaping spoonful is enough to roll without leaking.
Do you need to pre-cook zucchini for lasagna?
No, you don’t need to pre-cook the zucchini slices. Salting and drying them softens the texture enough to make them pliable for rolling and keeps their flavor intact. The baking process fully cooks them until they’re fork-tender.
How do you keep zucchini lasagna from getting watery?
To keep your zucchini lasagna roll ups from getting watery, salt the slices and let them rest before patting dry. Also, cook down ingredients like spinach to remove excess moisture. Baking uncovered allows steam to escape and gives the dish a firmer finish.
Can zucchini roll ups be made ahead of time?
Yes, they’re perfect for make-ahead meals. You can fully assemble the roll ups and refrigerate them unbaked for up to 24 hours. Just pop them in the oven when ready. You can also freeze them for longer storage—just add the cheese topping fresh before baking.
Conclusion
These zucchini lasagna roll ups are a favorite in my kitchen for good reason—they’re light, flavorful, and incredibly satisfying. With tender zucchini ribbons wrapped around a creamy, cheesy filling, each bite is comforting without feeling heavy. They’re easy to prep, store well, and make a beautiful dish whether you’re cooking for family or entertaining friends.
If you’ve loved recipes like my Zucchini Cottage Cheese Bake or Creamy Zucchini Pasta Sauce, this one’s a must-try. Plus, with low-carb ingredients and big lasagna flavor, it checks every box for a smart, tasty meal. Once you try it, I guarantee you’ll want to keep zucchini roll ups in your regular dinner rotation.
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