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Healthy Zucchini Lasagna Roll-Ups: Easy Low-Carb Dinner

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These Healthy Zucchini Noodle Lasagna Roll-Ups are so good, I actually prefer them to the original now. They’re comforting, satisfying, and just plain delicious, proving you don’t have to sacrifice flavor for health.

Ingredients

Scale
  • 3 large zucchini (about 2 pounds total), ends trimmed
  • 1 teaspoon kosher salt
  • 1 pound lean ground beef (90/10)
  • 1 small yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 2 teaspoons dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • ½ cup grated Parmesan cheese, plus more for topping
  • ¼ cup fresh basil, chopped, plus extra for garnish
  • 1 cup shredded low-moisture mozzarella cheese
  • 1 tablespoon olive oil

Instructions

  1. Prepare the Zucchini Ribbons: Using a Y-shaped peeler or mandoline, slice each zucchini lengthwise into ⅛-inch thick ribbons. Discard the first and last slices. Lay the ribbons in a single layer on a clean kitchen towel or paper towels. Sprinkle both sides with the kosher salt. Let them sit for 10 minutes. After 10 minutes, gently pat the ribbons dry with another towel.
  2. Make the Meat Sauce: While the zucchini rests, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, until translucent. Add the minced garlic and cook for 30 seconds. Add the ground beef, breaking it up with a wooden spoon. Cook for 5-6 minutes, until browned. Drain any excess fat if needed. Stir in the tomato sauce, diced tomatoes, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Reduce heat to low and let it simmer while…
  3. Prepare the Ricotta Filling: In a medium bowl, combine the ricotta, beaten egg, grated Parmesan, and chopped basil. Stir until smooth and well combined. Season with a pinch of salt and pepper.
  4. Assemble the Roll-Ups: Preheat your oven to 375°F (190°C). Spread about ½ cup of the meat sauce evenly over the bottom of a 9×13 baking dish. Take one zucchini ribbon and lay it flat. Spoon about 1 tablespoon of the ricotta mixture along the bottom third of the ribbon, spreading it gently. Place about 1 tablespoon of the meat sauce on top of the ricotta. Starting at the filled end, roll the zucchini ribbon up tightly. Place the roll-up seam-side down in the baking dish. Repeat with the remaining…
  5. Bake: Spoon the remaining meat sauce over the roll-ups. Sprinkle the shredded mozzarella evenly on top. Bake for 18-20 minutes, until the cheese is melted and bubbly and the edges are just starting to brown. If desired, switch to broil for the last 2 minutes for a deeper golden top.
  6. Rest and Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh basil and extra Parmesan.

Notes

Salting the zucchini ribbons is crucial to prevent sogginess. Don’t overfill the ribbons—about 2 tablespoons of filling per ribbon is ideal. Use low-moisture mozzarella for best results. For meal prep, assemble without baking and refrigerate for up to 24 hours; add 5-7 minutes to baking time. To freeze, assemble in a freezer-safe dish, cover tightly, and freeze for up to 3 months; bake from frozen, adding 15-20 minutes.

Nutrition

Keywords: zucchini lasagna roll-ups, low-carb dinner, healthy lasagna, gluten-free lasagna, keto-friendly dinner

Find it online: https://merrymorsel.com/healthy-zucchini-lasagna-roll-ups-easy-low-carb-dinner/