Welcome! I am so happy you chose to gather around my table. My name is Mia Swinehart and I am a registered dietitian with a passion for simple healthy recipes, women's hormonal health, and overall wellness!
Truly one of the best dinners I have had in awhile! These zucchini lasagna roll ups are light yet comforting, combine some of the best flavors (hi tomato sauce and cheese, I love you), and are such a fun take on dinner!
I could not wait to get this amazing recipe on the blog for you all!
These zucchini roll ups are a grain free, fun spin on classic lasagna noodles. Using zucchini not only keeps this dish gluten/grain free, but it adds an extra green veggie to your meal. Such a win!
I know you guys are absolutely going to love this cozy, flavorful dish!
I used an almond milk ricotta here, but you can also use my cashew ricotta recipeor classic ricotta! Whatever works for you 🙂
We enjoyed this two different ways- once with a big salad, and then another time with pasta and marinara on the side. Both ways were amazing! It depends if you’re looking for a less starchy meal, or craving all the cozy carbs.
The combination of creamy ricotta, savory tomato sauce, and melty parmesan is pure perfection. I love these with ground beef, but you can sub ground turkey or chicken, or leave the meat out entirely for a vegetarian option!
I definitely see myself making this dish often while zucchini is so abundant right now…but I see myself making these beyond zucchini season too lol. I try my best to eat seasonally, but there are just some things I can’t pass up out of season! Plus, this dish is too comforting to not eat in the colder months. I just love it!
To make the zucchini “noodles” you’re going to need a mandoline to cut 1/4″ thick pieces. I tried a few with a knife, but wasn’t very successful in getting uniform sizes. But, if you have great knife skills you might be able to swing it!
I honestly found assembling these to be pretty mindless and therapeutic! If you’re serving a bigger group, you can totally double this and use a bigger baking dish. Once you get in the swing of it, assembling is pretty quick and shouldn’t take you too long to make a double batch!
I am so excited to hear what you think of these delicious zucchini lasagna roll ups! Enjoy friends! xo
Grain free, low carb zucchini lasagna roll ups. Both a vegetarian and a meat option!
2 large zucchinis, cut with a mandoline into long 1/4″ thick pieces
1 lb grass fed beef (optional for vegetarian; see note to sub turkey or chicken*)
1/4 tsp Italian seasoning
1/8 tsp garlic powder
Pinch of red pepper flakes
10 oz ricotta (dairy free or regular)
1 + 1/2 cups marinara sauce, divided
3/4 cup shredded parmesan cheese
Salt and pepper, to taste
Preheat oven to 400°F and line a large baking sheet with parchment paper.
Place the zucchini slices flat on the baking sheet and season with salt and light spray with avocado oil. Bake for 12 minutes then set aside to cool.
While zucchini is cooling, cook the beef in a pan over medium heat with salt, pepper, italian seasoning, garlic powder, and red pepper flakes. U se a spoon to break up the meat and cook until no longer pink, about 5-7 minutes. Remove from heat.
Spread 1/2 cup of marinara in a 8″ pie dish or 8×8″ baking dish (if doubling, use a 9×13″ baking dish).
To assemble the roll ups, spread 1-2 tbsp of ricotta on each zucchini piece, then spread about 1 tbsp marinara and about 1 tbsp of the beef.
Carefully roll up each zucchini “noodle” and set in baking dish on top of marinara. Press each roll up against the other to help keep the roll up closed.
Pour any remaining marinara over the top then sprinkle with the parmesan.
Bake, uncovered, for 20-25 minutes, until cheese is melty and slightly browned. Serve and enjoy!
*If subbing ground chicken or turkey, be sure to add a little oil to the pan before cooking to avoid sticking.