Zucchini Rolls: the delicious vegetarian, low-carb roll-up recipe

Total time: 55 Min
Difficulty: Low
Serves: 8 people
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By Cookist

Whether you're looking for an easy vegetarian meal or have been hunting for a low-carb, keto-friendly, gluten-free recipe you can make in no time, you'll adore this tasty zucchini rolls recipe. They're made from roasted zucchini stuffed with a mouthwatering mix of ricotta, parmesan, mozzarella, and marinara sauce.

Zucchini lasagna roll-ups are fabulous also as a side dish with pork, beef, or chicken, or as a main meal. You can turn zucchini roll-ups into a satisfying, hearty meal if you pair it with a side salad, garlic bread, soup, or pasta salad.

Tips for Making the Best Low-Carb Zucchini Lasagna Rolls

Use homemade or store-bought marinara sauce.

Other delicious cheeses to use for zucchini lasagna rolls include pecorino, mascarpone, cheddar, provolone, Swiss, Monterey Jack, and smoked gouda.

Give your zucchini rolls a kick by adding a dash of red chili flakes.

How to Store Zucchini Rolls

Let the rolls cool, then store them in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350F or microwave until warmed through.

Large zucchini
Ricotta cheese
15 oz
Parmesan cheese, grated
1/4 cup
mozzarella cheese, shredded, divided
1 1/2 cups
Large egg
Marinara sauce
2 cups
kosher salt and freshly ground pepper to taste
Extra virgin olive oil
1 tbsp

How to Make Zucchini Rolls

Preheat your oven to 400F. Lightly spray a sheet pan with cooking spray.

Cut zucchini into 1/8-inch thick slices lengthwise.

Arrange zucchini slices on the sheet pan in an even layer.

Place in the oven and bake for 10 to 12 minutes. Take the tray out and cool for 5 minutes.

While the zucchini is in the oven, combine ricotta, parmesan, 1/2 cup mozzarella, egg, salt, and pepper in a bowl.

Spread the marinara sauce along the bottom of a standard casserole dish.

Lay out a strip of zucchini. Layer it with 2 tablespoons of the cheese mixture.

Garnish with marinara sauce.

Top with mozzarella cheese.

Roll up into a spiral and place in the casserole dish. Repeat with the remaining zucchini.

Arrange zucchini rolls in the casserole dish.

Add any remaining cheese and marinara sauce to the top of the zucchini rolls.

Bake for 20 to 25 minutes until the cheese is bubbly, melted, and begins to brown. Serve and enjoy!


Use a 9×13-inch casserole dish to make your zucchini roll-ups.

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