Low-Carb Zucchini Lasagna Rolls
This picturesque Zucchini Lasagna Rolls recipe gives you a healthier alternative to enjoy your lasagna without sacrificing the flavors.
Now you can have Italian-inspired lasagna with all its glory without the unnecessary carbs that come with it.
This recipe checks all the tick boxes of what a fantastic dish should be - healthy, mouth-watering, and eye-catching!
Sometimes called zucchini cheese roll-ups in meat sauce, this mouth-watering recipe swaps the lasagna pasta with zucchini planks or slices.
The zucchini planks are then rolled around a mixture of three kinds of cheese: ricotta, mozzarella, and parmesan with garlic and basil. They are then stacked on top of a meaty marinara sauce then baked to perfection.
Zucchini (aka courgette or summer squash) has a mild neutral taste, so when you add the meat sauce, cheese, and all the good stuff that comes with lasagna, you would hardly miss the pasta!
If you still do and are not counting carbs, add it as a side - that's what I did (when in Rome...). 😀 Now, isn't that a great way to make your kids eat vegetables without all the hassle?
Low-Carb Zucchini Lasagna Rolls
- 3 large zucchini
- 1 lb ground beef
- 1 tbsp olive oil
- 1 onion
- 24 oz marinara sauce
- 1 cup ricotta cheese
- 1/4 cup parmesan
- 1/2 cup shredded mozzarella
- 1 garlic clove
- salt and pepper to taste
- fresh basil and parsley
- Start the preparation by cutting the zucchini into as thin strips as possible.
- After you have sliced them, salt them and arrange them on paper towels and leave them to release water for about 30 minutes.
- While the zucchini is resting, prepare the meat. Heat the oil in a large cast-iron or oven-proof skillet over medium heat. Add the onions and ground beef; fry until the meat is brown. Stir in the marinara, chopped parsley and season with salt and pepper to taste.
- Preheat the oven to 400 degrees Fahrenheit.
- In a small bowl, combine the ricotta, parmesan, mozzarella, garlic, and finely chopped basil. Spread one tablespoon of the mixture over each zucchini strip. Roll the strips and stack them on the side until all the zucchini are used up.
- Arrange the zucchini rolls on top of the meat sauce, pressing them gently into the sauce to nest. Transfer the skillet into the oven and bake for about 20 minutes, or until the zucchini get a light crust on top. Sprinkle everything with chopped fresh parsley before serving if desired.
- Cut the zucchini into skinny, even slices. The thinner the cut, the easier it will be for you to roll them. To do so, cut both ends of the zucchini, then cut off enough on one side so it sits flat on the surface. Then cut lengthwise into long thin slices. Keep the edge of the knife against your knuckles so you don’t cut yourself. Lay the last piece flat, and hold the knife horizontally so you can continue cutting thin slices.
- If you are not 100% confident in your knife skills to do this, and your zucchinis are small, a mandoline slicer will do the trick nicely (be sure to use the handguard for safety!). But if you do not have one, you can use a vegetable peeler as well.
- Zucchini is a watery vegetable, so to ensure you do not end up with soggy lasagna, sprinkle salt over your sliced zucchini planks and let them rest on paper towels for fifteen minutes to half an hour to release all those liquids.