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Italian Zucchini Roll-Ups

Italian Zucchini Roll-Ups

A healthier, low-carb replacement for lasagna!
4.5 from 2 votes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 207 kcal


  • 2 large zucchini
  • 1/4 yellow onion minced
  • 1/2 red bell pepper minced
  • 2 cloves garlic minced
  • 1 c ricotta cheese
  • 1/2 c shredded mozzarella cheese plus 1/2 c for topping
  • 1 t crushed red pepper flakes
  • 1/2 t black pepper
  • 1 t salt
  • 1/4 c fresh basil chopped, plus 1/4 c for garnish
  • 2 c marinara
  • crushed red pepper flakes and dried oregano for garnish


  • Preheat oven to 375F.
  • Bring a medium pot of water to a boil.
  • Slice zucchini into long thin strips on a mandolin. (You want them to be thin enough to roll, but not so thin they break).
  • Blanch the zucchini in the boiling water for a couple of minutes, until they begin to soften.
  • Shock the zucchini in cold water to stop it from cooking further.
  • In a medium bowl, combine the ricotta, mozzarella, onion, red pepper, garlic, red pepper, black pepper, salt and 1/4 c basil.
  • To assemble, scoop a heaping tablespoon of filling onto a strip of zucchini. Roll up the zucchini and place seam-side down in oiled baking dish. Repeat until all the zucchini and filling are used.
  • Pour marinara over the roll-ups, top with remaining 1/2 c mozzarella, crushed red pepper flakes and dried oregano (optional).
  • Bake at 375F until zucchini is cooked and cheese is bubbly, about 20 minutes. Garnish with fresh basil before serving.


Calories: 207kcalCarbohydrates: 14gProtein: 13gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 42mgSodium: 1380mgPotassium: 802mgFiber: 4gSugar: 9gVitamin A: 1789IUVitamin C: 46mgCalcium: 241mgIron: 2mg
Keyword Healthy, low-carb, zucchini
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