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Zucchini Lasagna Roll Ups (gluten free)

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-5 servings 1x
  • Category: Dinner


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 
  • Oil spray
  • 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


  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Spread 1/2 cup of marinara in a 8″ pie dish or 8×8″ baking dish (if doubling, use a 9×13″ baking dish). 
  5. 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.
  6. 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. 
  7. Pour any remaining marinara over the top then sprinkle with the parmesan.
  8. 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.