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Zucchini Lasagna Roll Ups with Ground Beef

Zucchini Lasagna Roll Ups

Zucchini Lasagna Roll Ups are healthy and low-carb alternative to the traditional lasagna noodles. This gluten-free dish is rich and flavorful, and is guaranteed to win you over.
Course Main Course
Cuisine American
Keyword Zucchini Lasagna Roll Ups
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 342kcal
Author Catalina Castravet


  • 4 medium zucchini
  • 2 tablespoons olive oil
  • 3/4 lb lean ground beef
  • 1/2 small onion minced
  • 4 cloves garlic minced
  • 1/2 green bell pepper diced
  • 1 cup diced tomatoes
  • 1 teaspoon paprika
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan
  • 1 cup mozzarella cheese shredded
  • 1 large egg
  • 1 1/2 cups marinara sauce divided


  • 1 cup mozzarella cheese shredded
  • Fresh chopped parsley


  • Preheat oven to 400 degrees F.
  • Cover the bottom of a large rimmed baking sheet with parchment paper and lightly sprinkle with olive oil. Set aside.
  • Slice the zucchini in 1/8 inch slices and arrange them in one layer on the prepared baking sheet. Sprinkle with salt and pepper and bake for 10-12 minutes, until softened.
  • Place the cooked zucchini slices on paper towels to remove extra water.
  • Place a large skillet over medium-high heat. Add olive oil and once the oil is hot add diced onion and garlic, stir and cook for 1 minute. Push to one side of the pan.
  • Add ground beef and using a wooden spoon, break it up while it cooks. Mix wit the onion and garlic and continue cooking until no longer pink. Drain grease, leaving only about 2 tablespoons in the pan.
  • Add the diced bell pepper, diced tomatoes, and paprika. Stir well and simmer on low for about 20 minutes. Taste and adjust for salt if needed.
  • Preheat oven to 400 degrees F.
  • Add beef mixture to a large bowl and add ricotta cheese, parmesan cheese, 1 cup of mozzarella cheese and the egg. Stir until fully combined.
  • Lightly grease with olive oil a 10 inch cast iron pan. Add 1 cup of marinara sauce to the bottom.
  • One by one, spread a little marinara sauce onto each one, and spread one tablespoon of the beef mixture onto it. Roll and add the zucchini roll-up to the prepared pan. Repeat with the remaining zucchini slices.
  • Top with the remaining cup of shredded mozzarella cheese.
  • Cover with foil and bake for 30 minutes until cheese is melted and zucchini is cooked through. Remove foil during last 5 minutes of cooking.
  • Garnish with freshly chopped parsley before serving.



Calories: 342kcal | Carbohydrates: 13g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 95mg | Sodium: 832mg | Potassium: 954mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1245IU | Vitamin C: 40mg | Calcium: 598mg | Iron: 3.4mg