Servings
Font
Back
0 from 9 votes

Zucchini Lasagna Roll-Ups

Zucchini Lasagna Roll-Ups are as delicious as they are gorgeous — a surefire winner for your weeknight dinner rotation! With all of the traditional Italian flavors you know and love, but taken up a notch with a simple homemade seasoning mix. Plus, my secret salt trick will ensure you don't end up with a watery mess!

Prep Time
35 mins
Cook Time
35 mins
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 440 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Italian

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F.
  2. Cut and remove ½ inch from each end of the zucchini. Using a mandoline, cut zucchini lengthwise into ¼-inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
  3. Line a large baking sheet with paper towels. Lay the zucchini flat (it’s okay if the pieces overlap slightly) and sprinkle with ½ teaspoon salt. Let sit for at least 15 minutes.
  4. In a large saucepan, heat the olive oil over medium heat. Add onion and cook for 3-4 minutes, or until translucent. Add the garlic and continue cooking for another 30 seconds, or until fragrant.
  5. Push the onion and garlic to one side of the skillet and add the ground beef. Cook, breaking apart for 7-8 minutes, or until no longer pink. Meanwhile, line a plate with paper towels. Once beef is browned, transfer it to the paper towel-lined plate to drain.
  6. In a large bowl combine 1 cup of the mozzarella, ricotta, Parmesan cheese, egg, Italian seasoning, ½ teaspoon salt, and black pepper. Stir until well combined. Add the meat mixture to the cheese mixture and stir until well combined.
  7. Pour half of the marinara sauce into the bottom of a 9-inch square or 7 x 11-inch baking dish.
  8. Pat zucchini dry with additional paper towels. Spread 1 ½ tablespoons of the meat and cheese mixture along a zucchini slice. Roll zucchini slice up and place in the baking dish. Repeat with the remaining cheese mixture and zucchini slices. Pour the remaining marinara sauce over the roll-ups and top with the remaining 1 cup mozzarella cheese.
  9. Bake for 25-30 minutes, or until the cheese begins to bubble and brown slightly. Let rest for 5-10 minutes before serving with fresh parsley, if desired.

Notes

  • Italian seasoning: this homemade spice blend was used when testing this recipe.
  • Salt: If your seasoning blend has added salt, you may need to adjust the amount of salt used.
  • Slicing: The quickest and easiest way to get even slices is to use a mandoline. If you're slicing the zucchini by hand, trim one side to create a flat edge, place it flat-side down on the cutting board, and then cut the rest into uniform slices.
  • Removing Moisture: Allow adequate time for the salt to extract as much water as possible. Dab the zucchini multiple times while it sits to ensure a less liquidy, firmer finished product.
  • Storage: These lasagna roll-ups will keep well for up to 3-4 days when stored in the refrigerator. It is not recommended to freeze as you will likely end up with excess moisture upon thawing.

Nutrition Information

Calories 440kcal (22%) Carbohydrates 15g (5%) Protein 35g (70%) Fat 27g (42%) Saturated Fat 13g (65%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 0.5g Cholesterol 134mg (45%) Sodium 1411mg (59%) Potassium 1047mg (30%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1312IU (26%) Vitamin C 32mg (36%) Calcium 414mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 15g 5%
Protein 35g 70%
Fat 27g 42%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Trans Fat 0.5g 25%
Cholesterol 134mg 45%
Sodium 1411mg 59%
Potassium 1047mg 22%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1312IU 26%
Vitamin C 32mg 36%
Calcium 414mg 41%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.