Zucchini Lasagna Roll-Ups | Keto, Low-Carb

Original Post: https://backup.evolvingtable.com/zucchini-lasagna-roll-ups-keto/

Easy zucchini lasagna roll-ups in red sauce garnished with herbs.

4.04 from 28 votes

Zucchini Lasagna Roll-Ups | Keto, Low-Carb

Traditional lasagna gets a low-carb makeover in this easy Zucchini Lasagna Roll-Ups recipe. With a simple salt trick avoid watery squash and serve the best gluten-free and keto Italian meal!

Prep Time20

Cook Time40

Total Time1

Course: Dinner, lunch, Main Course

Cuisine: Italian

Servings: servings

Ingredients

3 large zucchini ends trimmed and cut 1/8-inch thick
Salt
1 Tbsp. Olive oil
2 cloves garlic crushed
½ cup sweet onion finely diced
3/4 lb. ground turkey
1 ½ cups Marinara sauce
2 cups mozzarella cheese divided
1 cup ricotta full-fat
½ cup Parmesan cheese
1 egg
2 tsp. Italian seasonings
½ tsp. salt
¼ tsp. Pepper

Instructions

Preheat oven to 400 degrees.
Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
Lay zucchini flat and sprinkle with salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined. Add ground turkey mixture and stir until combined.
Place 1 ½ tablespoons of the turkey and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices.
Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
Bake in preheated oven for 25-30 minutes.
Serve with fresh parsley and enjoy! Serving size is 4 zucchini roll-ups.

Video

Notes

*Follow step #3, but also refrigerate your zucchini roll-ups overnight. Do this AFTER rolling them up but BEFORE baking them and adding the marinara. After a few hours, they will have released a lot more moisture and you can simply drain out the extra liquid before adding your marinara sauce and baking.

Meal Prep and Storage

To Prep-Ahead: Make the zucchini roll-ups and cover and refrigerate until ready to bake. Bring to room temperature before placing in the oven. You can also bake and then refrigerate or freeze.
To Store: Keep any remaining roll-ups in an airtight container in the refrigerator for up to 5 days.
To Freeze: Prepare the recipe and let it cool completely. Then, store in a freezer-safe airtight container in the refrigerator for up to 3 months.
To Reheat: Warm leftovers quickly in the microwave, or reheat in an oven-safe dish in a 350° oven.

Expert Tips and Tricks

Use a mandoline. This is the most precise, quick, and easy method to cut the zucchini.
Release the moisture. Use the salt trick to get extra water out of the zucchini.
Bump up the spice. Add crushed red pepper flakes into the ground turkey mixture.
Use summer squash instead of zucchini. They have a super similar texture but will taste a tad bit sweeter.
Make it simple. Skip the rolling up and layer the zucchini like noodles in lasagna form.

Nutrition