Zucchini Lasagna Roll Ups (Low-Carb, Gluten-Free)

This post is sponsored by BabbleBoxx.com on behalf of RAGÚ®.

These Zucchini Lasagna Roll-ups are filled with a delicious Italian sausage and cheese mixture topped with Marinara sauce and cheese. Wholesome and delicious dinner, perfect for Gluten-Free, Low-Carb, and Keto diets. 

These zucchini roll-ups are so easy to make and perfect for feeding a crowd. You can also prepare the zucchini strips and the filling the day before, and just bake it in the oven on busy weeknights. I love that it’s a simple meal made with everyday ingredients. To make this one-pan dinner, I used the New RAGÚ® Simply Chunky Marinara sauce – it has such a delicious taste and makes cooking a breeze! I love the new RAGÚ pasta sauces – I appreciate their commitment to high-quality and affordable products. The New RAGÚ Simply Marinara Sauce is made with 100% Olive Oil and contains no added sugar. You can feel good about serving these sauces to your family.

Tips for Best Zucchini Lasagna Roll-Ups

1. Make sure you use medium or long zucchinis. Otherwise, it will be difficult to add any filling and roll them up.
2. Using a mandoline to slice the zucchinis evenly into 1/8-inch thick strips.
3. Extract excess moisture from the zucchini to avoid soggy roll-ups. To do this, first, lay the zucchini strips flat in a single layer on a baking sheet lined with a paper towel. Sprinkle each side with salt, let stand 15 minutes. Dab the zucchini on each side with a paper towel before rolling them. Draining the excess moisture also makes the zucchini softer and easier to roll without breaking.
4. When adding the filling on the zucchini strips, leave about 1/2-inch on the end where you start rolling the zucchini and about 1-inch on the other end. This helps you not to overstuff the zucchini roll-ups and makes it easier to roll. The roll-ups also don’t collapse when you place them in the baking dish.
5.  Place the zucchini lasagna roll-ups close together in the baking dish. This helps them not to collapse.

This recipe is perfect to make year around, as it’s a healthy recipe and delicious weeknight dinner idea that your whole family will enjoy. It’s also kid friendly, and even the pickiest of eaters will love it. That marinara sauce and the delicious filling add an extra punch of flavor to the zucchini. My husband who doesn’t eat zucchini had seconds and said that it tastes great! 

Hope you enjoy this one-skillet dinner as much as my family does.

More Zucchini Recipes You May Enjoy:

Stuffed Zucchini Boats with Garlic Sauce

Stuffed Zucchini Cups

Parmesan Zucchini and Tomato Gratin

Creamy Zucchini Soup

5 from 6 votes

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Zucchini Lasagna Roll Ups

These Zucchini Lasagna Roll-ups are filled with a delicious Italian sausage and cheese mixture topped with Marinara sauce and cheese. Wholesome and delicious dinner, perfect for Gluten-Free, Low-Carb, and Keto diets. 

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Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 472kcal

AUTHOR Neli Howard | Delicious Meets Healthy

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INGREDIENTS

• ▢ 5 medium zucchini (about 3 lbs), , sliced lengthwise into 30 1/8-inch thick strips
• ▢ 1 Tablespoon olive oil
• ▢ ¾ lbs Italian sausage
• ▢ 1 medium onion, chopped
• ▢ 3 cloves garlic, minced
• ▢ salt and pepper
• ▢ 1 egg
• ▢ ¼ cup chopped fresh basil leaves
• ▢ 1 cup Ricotta cheese
• ▢ ½ cup freshly shredded Parmesan cheese
• ▢ 1 ½ cups shredded Mozzarella, divided
• ▢ 2 cups Marinara Sauce

US Customary - Metric

INSTRUCTIONS

• Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with salt; let stand 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture.
• Heat olive oil in a skillet over medium-high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Add chopped onion and garlic to the skillet and cook for another 1-2 minutes. 
• Transfer cooked sausage and onion mixture to a mixing bowl using a slotted spoon to drain excess fat. Add egg, chopped basil, 1 cup ricotta cheese, 1/2 cup Parmesan cheese, and 1 cup shredded Mozzarella cheese to the bowl. Season with freshly ground black pepper. Stir until everything is well combined.
• Preheat oven to 400 F. 
• Spread 1 cup marinara sauce onto the bottom of a 9-inch oven-proof skillet; set aside.
  
• Spread 1 tablespoon sausage cheese mixture evenly along each zucchini slice. Roll up and place in the prepared skillet; repeat with remaining zucchini slices. Top zucchini roll-ups with remaining 1 cup marinara sauce and sprinkle with remaining 1/2 cup mozzarella on top.
  
• Bake in a preheated oven for about 25 minutes. Serve warm. 

NUTRITION

Calories: 472kcal | Carbohydrates: 14g | Protein: 26g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 1210mg | Potassium: 954mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1210IU | Vitamin C: 38.1mg | Calcium: 385mg | Iron: 2.6mg

Course Main Course

Cuisine American

Keyword Gluten Free, Healthy, Kid Friendly, Low Carb, One Pan, One Skillet