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Baking dish filled with zucchini lasagna roll ups. Garnished with cheese and fresh seasonings. A great low-carb, gluten-free and healthy option to traditional lasagna.

Zucchini Lasagna Roll Ups

Healthy, stuffed Zucchini Lasagna Rolls ups stuffed with ground turkey, ricotta, mozzarella, and parmesan cheese. A great healthy, low-carb, and gluten-free recipe to impress your guests with!
Course Main Course
Cuisine American, Italian
Keyword Gluten Free, Lasagna, Low-Carb, Zucchini, Zucchini Lasagna Roll Ups
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 408kcal
Author Samantha Buckner


  • 3 large zucchini, ends trimmed and then sliced 1/8" thick
  • 1/2-1 tsp salt
  • 1 1/2 cups pasta sauce, use sauce of your choosing

Lasagna Stuffing:

  • 1 tbsp olive oil
  • 1/3 cup chopped sweet onion, or white onion
  • 2 cloves garlic, minced - 1 tsp.
  • 1 lb lean ground turkey, or ground meat of choice
  • 2 tsp Italian seasoning
  • 1 cup part skim ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese
  • 1 large egg
  • salt and pepper, to taste


  • freshly chopped parsley or basil, or both
  • freshly grated parmesan cheese


  • Line a few baking sheets (or your counter) with paper towels. Lay each slice of zucchini flat on the paper towels in a single layer. Sprinkle a little salt over the tops of each and allow the zucchini to sit for 15 minutes.
  • Preheat oven to 400 degrees F. Place a large nonstick pan over medium heat. Once the pan is heated, add the olive oil to heat.
  • Saute the onions for 3-4 minutes, or until translucent. Add the minced garlic and cook untl fragrant, 30-60 seconds. Stir.
  • Add the ground turkey followed by the Italian seasoning, salt and pepper (both to taste).
  • Using a spatula, break up the ground turkey until no large peices/chunks remain. Stir well to incorprate the seasonings, onion, and garlic. Cook until the meat is cooked through, about 4-5 minutes.
  • Using a paper towel, blot the tops of the zucchini to remove the water that has escaped.
  • To a large bowl, combine the parmesan cheese, ricotta cheese, egg, 1 cup of mozzarella cheese, and the turkey mixture. Stir well to fully mix.
  • Add 1 cup of pasta sauce to the bottom of a 9x9 or 9x13 baking dish, spreading it out from corner to corner. The size baking dish you use will depend on how many slices you have. You want a dish that will "sandwich" these rolls together to keep them in tact.
    Baking dish pictured: 10" circumference.
  • To each zucchini slice, add 1 1/2 tablespoons of the turkey mixture. Spreading it out from one edge all the way to the other end, but stopping 3/4 of the way down. Leave the edge exposed for the mixture to move down a bit as you roll.
  • Continue to spoon the turkey mixture onto each zucchini slice.
    If you have any leftover mix, you can either spoon it onto a zucchini slice that will hold it or spoon it over the top of the rolls once in the baking dish.
  • Roll each zucchini starting with the full end and rolling to the empty end. You can place the rolls into the baking dish facing up or line them up in rolls. Whichever works best for you.
  • Spoon the last 1/2 cup of pasta sauce over the tops of each roll. Sprinkle 1 cup of mozzarella cheese to the top.
  • Bake, uncovered, for 25-30 minutes. The cheese should be melted and the sauce bubbling.
    If preferred, turn the broiler on LOW for 2-3 minutes (or less -WATCH!) to brown the cheese slightly.
  • Garnish with freshly chopped parsley or basil (or both) and parmesan cheese.


*Number of slices will vary. This recipe is based on 28 slices, each serving being 4 1/2 slices to serve 6. To calculate correct nutrition, either use an app such as My Fitness Pal or take the numbers listed below and multiply them by 6 to get the full recipe nutrition. Then divide by the number of slices you end up with. This will give you the full nutrition per slice and you can go from there.
Use any ground meat of your choosing: Italian sausage,  turkey, chicken or beef.
After baking, dab the top of the dish lightly with a paper towel for any extra water that may have escaped the zucchini during the cooking process.
If going meat-free, substitute with your favorite beans or double up on the cheese combination to ensure every zucchini slice is filled.
Prep this dish ahead of time. I recommend prepping the zucchini rolls and refrigerating them prior to baking them or even adding them to the sauce. Keep in mind, water will continue to be released as the zucchini sits. Simply drain or soak up with a paper towel.


Serving: 1serving - 4 1/2 rolls | Calories: 408kcal | Carbohydrates: 15g | Protein: 33g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 136mg | Sodium: 885mg | Potassium: 896mg | Fiber: 3g | Sugar: 5g | Vitamin A: 910IU | Vitamin C: 29.6mg | Calcium: 429mg | Iron: 2.6mg