Zucchini Roll Ups

These zucchini roll ups are a fun low carb play on the classic lasagna dish. Each zucchini sliced is stuffed with a ricotta beef filling then topped with tomato sauce and melty mozzarella for a cheesy weeknight bite.

Why You’ll Love These Zucchini Roll Ups

If you hate endlessly standing over the stove when cooking, these baked zucchini roll ups with creamy ricotta will be your new favorite dinner.

• Italian-inspired. These tender zucchini roll ups are great when you’re craving Italian food but don’t want to have pasta.
• Great for weeknights. Pop them into the oven or simply reheat them for an easy, effortless dinner.
• Prep-friendly. Cook the ground beef and make the cheese filling in advance to cut down prep time during the week.
• Versatile. Mix in leftover mushrooms and carrots, or swap the protein for ground turkey.

What You’ll Need

Herby basil, parsley, earthy oregano, and sweet fennel seeds create an Italian-like flavor profile. Scroll to the recipe card at the bottom of the post for exact amounts.

Beef Sauce

• Ground beef – If it’s not lean, discard any excess fat from the pan.
• Grape seed oil – You can also use olive oil or vegetable oil.
• Garlic powder – Feel free to use fresh garlic or garlic paste.
• Basil – It can be dried or fresh.
• Parsley – Go for fresh or dried parsley. Avoid cilantro because the flavor profiles are very different.
• Oregano – Fresh oregano is great, but remove it from the mixture when you’re done cooking.
• Fennel seeds – This balances out the savoriness of the recipe with subtle and spicy licorice-like flavors.
• Salt – Kosher salt is best.
• Pasta sauce – Add your favorite.

For the Cheese Filling

• Ricotta – Full-fat ricotta is easier to spread, but low-fat works too.
• Garlic powder – Onion powder is a good swap.
• Oregano – You can swap it for fresh parsley or dill.
• Mozzarella cheese – Don’t use fresh mozzarella for this.
• Salt and pepper – Kosher salt and freshly-cracked black pepper are best.

For the Roll Ups

• Zucchini – Make sure the slices are the same thickness for even cooking.
• Salt – Avoid seasoned salts for this because they won’t draw out the moisture well.
• Mozzarella cheese – Add any melty cheese like cheddar, Muenster, or Monterey Jack.

How To Make Zucchini Lasagna Roll Ups

Don’t add too much filling so that the zucchini roll ups don’t open in the oven. Scroll to the recipe card at the bottom of the post for more detailed instructions.

• Prep the oven. Preheat the oven to 400F. Spread a cup of tomato sauce along the bottom of an 8×8″ baking dish.
• Season it. Place the zucchini on a paper towel to absorb excess moisture. Season with salt and pepper. Let it sit for 20 minutes.
• Brown the beef. Add the oil and ground beef to a large pan over medium-high heat. Use the spatula or a wooden spoon to break up any large chunks. Cook the beef until slightly browned.
• Season it. Stir in the garlic powder, basil, parsley, oregano, fennel seeds, and salt. Cook for another 2 minutes. Add the sauce and mix until well combined and heated through. Set it aside.
• Make the cheese mixture. Combine the cheese filling ingredients in a separate bowl. Set it aside.
• Assemble it. Add a tablespoon of the cheese mixture to one end of each zucchini slice. Spread it out and then roll them up. Place the zucchini rolls vertically in the prepared baking dish. You shouldn’t be able to see the zucchinis smooth side. Pour the remaining tomato sauce on top.
• Bake it. Pop the baking dish into the oven for 20 minutes. Remove it from the heat and sprinkle with 1/3 cup shredded mozzarella. Bake for another 5 minutes or until melty.
• Serve. Remove it from the heat and let it cool for 10 minutes. Serve and enjoy!

Tips & Variations

These saucy zucchini roll ups are a great way to use up leftover veggies, almonds, and creamy dips.

• Swap the protein. Use ground chicken, pork, turkey, or Italian sausage instead of beef for an easy variation.
• Change the herbs. If you don’t have or don’t want to buy basil, parsley, oregano, and fennel seeds for this recipe, you can swap it all for just 1-2 teaspoons Italian seasoning.
• Use toothpicks. If your roll ups are opening up, use toothpicks to secure them in place. Make sure to remove them right before serving. I also recommend using the same number of toothpicks for all roll ups so that way you know if you’ve removed them all or not.
• Add veggies. Finely chop 1 cup each of mushrooms, carrots, and celery. Cook them over medium-high heat for 6-7 minutes until just tender. Add the beef and continue with the recipe as usual.
• Crank up the heat. Mix 1/4-1/2 teaspoon red pepper flakes or cayenne pepper into the beef mixture for a bit of heat.
• Swap the filling. Skip the cheese filling for my Spinach Artichoke Dip, or your favorite store-bought ricotta or spinach dip.
• Add crunch. Mix 1/4-1/2 cup crumbled bacon, chopped almonds, or pistachios into the cheese filling for extra texture.

What To Serve With Zucchini Roll Ups

These zucchini roll ups are an Italian-inspired main. Serve them with Roasted Brussel Sprouts or Air Fryer Asparagus on the side. Don’t forget a salad like my Simple Arugula Salad or Italian Grinder Salad. If you prefer something warm and comforting, try my Tuscan White Bean Soup or Minestrone Soup.

Proper Storage

Store 2-3 zucchini roll ups together in a container for easy reheating.

• Fridge: Place them in an airtight container for up to 4 days.
• To reheat them: Microwave them in 30-second increments until warm. You can also use a pan (covered) over medium-low heat for 7-8 minutes.

More Zucchini Recipes To Try

• Garlic Parmesan Sheet Pan Shrimp with Zucchini
• Easy Ground Beef Enchilada Zucchini Boats
• Cheese Zucchini Ravioli with Roasted Tomato
• Grilled Zucchini with Tomato Basil Bruschetta

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