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

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. Some tips: Make sure you use medium or long zucchinis. Otherwise, it will be difficult to add any filling and roll them up.

Using a mandoline to slice the zucchinis evenly into 1/8-inch thick strips. 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.

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. 

Ingredients:

• 5 medium zucchini (about 3 lbs), , sliced lengthwise into 30 1/8-inch thick strips
• 1 Tbsp olive oil
• 3/4 lbs Italian sausage
• 1 medium onion, chopped
• 3 cloves garlic, minced
• salt and pepper
• 1 egg
• 1/4 cup chopped fresh basil leaves
• 1 cup Ricotta cheese
• 1/2 cup freshly shredded Parmesan cheese
• 1 1/2 cups shredded Mozzarella, divided
• 2 cups Marinara Sauce