Description

Low-carb zucchini lasagna roll-ups loaded with a rich three-cheese and beef filling, rolled up in tender zucchini slices and baked in marinara — seriously delicious and keto-friendly.

Ingredients

Scale

4 large zucchini
1 teaspoon salt, divided
1 tablespoon olive oil
½ small sweet onion, finely diced
3 garlic cloves, finely minced
1 pound 90/10 ground beef
2 cups shredded mozzarella cheese, divided
1 cup whole milk ricotta
½ cup grated Parmesan cheese
1 large egg
2 teaspoons Italian seasoning
¼ teaspoon black pepper
1 (24-ounce) jar marinara sauce
Fresh flat-leaf parsley, chopped (optional, for serving)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 400°F.
Trim ½ inch from each end of the zucchini, then slice lengthwise into ¼-inch thick strips — about 24 slices total.
Line a large baking sheet with paper towels, lay the zucchini slices flat, and sprinkle with ½ teaspoon salt. Let sit for at least 15 minutes, then pat dry thoroughly.
Heat olive oil in a large saucepan over medium heat. Add the diced onion and cook for 3–4 minutes until translucent.
Add the minced garlic and cook for another 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart, for 7–8 minutes until no longer pink. Drain on a paper towel-lined plate and let cool slightly.
In a large bowl, combine 1 cup mozzarella, ricotta, Parmesan, egg, Italian seasoning, ½ teaspoon salt, and black pepper. Stir until smooth, then mix in the drained meat.
Pour half the marinara sauce into the bottom of a 9-inch square or 7x11-inch baking dish.
Pat zucchini slices dry one more time. Spread about 1½ tablespoons of filling along each slice, roll up, and place seam-side down in the dish.
Pour remaining marinara over the top and sprinkle with the remaining 1 cup of mozzarella.
Bake for 25–30 minutes until the cheese is bubbling and lightly golden.
Let rest for 5–10 minutes before serving. Top with fresh parsley if desired.

Notes

Don't skip the salting step — it's what keeps the roll-ups firm and prevents a watery bake. Pat the zucchini dry several times during the resting window and again right before adding the filling. Use whole milk ricotta, not part-skim, for the best filling texture. A mandoline makes slicing much faster and more even.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian