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Zucchini Lasagna Roll-Ups in a plate

Zucchini Roll-Ups Recipe

Skip out on the noodles and make low-carb, keto-friendly Zucchini Lasagna Roll-Ups instead. Best described as a guilt-free version of lasagna, this dish is super easy to make and calls for simple, wholesome ingredients.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 People
Calories 452kcal


  • 3 zucchinis
  • 16 oz ricotta cheese
  • 16 oz mozzarella cheese grated
  • 2 eggs
  • 1/2 cup Parmesan cheese grated
  • 2 garlic cloves
  • 1 tbsp garlic salt with parsley
  • 1/4 bunch fresh basil leaves
  • 16 oz pasta sauce


  • Prepare all ingredients for the recipe.
    Ingredients on the table including; a bowl with mozzarella cheese, a bowl with ricotta cheese, a bowl of parmesan cheese, 2 eggs, 3 zucchinis, garlic salt and a jar of tomato sauce
  • Combine ricotta, eggs, parmesan, basil, garlic salt and fresh garlic together.
    Ricotta, parmesan, basil, garlic salt and garlic in bowl
  • Slice all zucchini into long strips. Spread half of the sauce on the bottom of the baking pan. Spread cheese mixture onto the zucchini strips, Roll them up.
    Lasagna Roll ups in a plate and rolls being made
  • Line them up together on a baking dish. You can line them up as you wish, standing up or sideways.
    Lasagna roll ups in a dish
  • Top it off with the rest of the sauce and mozzarella cheese.
    zucchini lasagna roll ups in a baking dish
  • Bake at 350F for 20 minutes or until the cheese is golden on top.
    Zucchini Lasagna Roll-Ups in a plate


Calories: 452kcal | Carbohydrates: 12g | Protein: 33g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 160mg | Sodium: 1090mg | Potassium: 674mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1520IU | Vitamin C: 23.2mg | Calcium: 666mg | Iron: 2.1mg