Zucchini Roll Up Recipe | Happy healthy eating

These are Zucchini roll up A fun low-carb take on the classic lasagna dish. Each sliced ​​zucchini is stuffed with a ricotta beef filling then topped with tomato sauce and melted mozzarella for a cheesy weekly bite.

Why You'll Love These Zucchini Roll Ups

If you hate standing over the stove while you cook, 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 want to eat Italian food but don't want pasta.
• Great for a weeknight. Pop them in the oven or reheat them for a simple, effortless dinner
• Preparation-friendly. Cook the ground beef and cheese filling ahead of time to reduce prep time during the week.
• versatile Mix in leftover mushrooms and carrots, or swap the protein for ground turkey.

What you will need

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

Beef Sauce

• Ground Beef – If it's not fat, skim off the excess fat from the pan.
• Grape seed oil- You can use olive oil or vegetable oil.
• Garlic Powder – Feel free to use fresh garlic or garlic paste.
• Mint – It can be dry or fresh.
• Parsley – Go for fresh or dried parsley. Avoid cilantro as the flavor profile is very different.
• oregano – Fresh oregano is great, but remove it from the mixture once you're done cooking.
• Fennel seeds- It balances the flavor of the recipe with a subtle and spicy licorice-like flavor.
• salt – Kosher salt is best.
• pasta sauce – Add your favorites.

For the cheese filling

• Ricotta – Full-fat ricotta is easy to spread, but low-fat also works.
• Garlic Powder – Onion powder is a good swap.
• oregano – You can swap it for fresh parsley or dill.
• Mozzarella Cheese – Do not use fresh mozzarella for this.
• salt and pepper – Kosher salt and freshly-cracked black pepper are best.

For roll up

• Zucchini – Make sure the slices are the same thickness for even cooking.
• salt – Avoid seasoned salts for this as they will not extract moisture well.
• Mozzarella Cheese – Add any melted cheese like cheddar, muenster or monterey jack.

How to Make Zucchini Lasagna Roll Ups

Do not add too much filling so that the zucchini roll ups do not open in the oven. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Preheat oven to 400F. Spread a cup of tomato sauce on the bottom of an 8×8″ baking dish.
• It's the season. Place zucchini on a paper towel to absorb excess moisture. Season with salt and pepper. Let it sit for 20 minutes.
• Brown the beef. Add oil and ground beef to a large pan over medium-high heat. Use a spatula or wooden spoon to break up any large pieces. Cook beef until lightly browned.
• It's the season. Stir in 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 cheese filling ingredients in a separate bowl. Set it aside.
• Collect it. Add a tablespoon of cheese mixture to one end of each zucchini slice. Spread it and then roll them up. Place the zucchini rolls vertically in the prepared baking dish. You will not be able to see the smooth side of the zucchinis. Pour the rest of the tomato sauce on top.
• Bake it. Pop the baking dish into the oven for 20 minutes. Remove from heat and sprinkle with 1/3 cup shredded mozzarella. Bake for another 5 minutes or until melted.
• serve Remove from heat and let cool for 10 minutes. Serve and enjoy!

Tips and variations

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

• Make protein swaps. For an easy variation, use ground chicken, pork, turkey or Italian sausage instead of beef.
• Change the herbs. If you don't have or don't have basil, parsley, oregano, and fennel seeds for this recipe, you can swap them out for just 1-2 teaspoons of Italian seasoning.
• Use a toothpick. If your roll ups start to open, use a toothpick to secure them. Don't forget to remove them before serving. I recommend using the same number of toothpicks for all the rolls so you can tell if you've removed them or not.
• Add vegetables. 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 the recipe as usual.
• Crank up the heat. Mix 1/4-1/2 teaspoon red pepper flakes or cayenne pepper into the beef mixture.
• Swap the filling. Skip the cheese filling for me Spinach Artichoke DipOr 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 staple. Serve with them Roasted Brussels Sprouts or Air Fryer Asparagus On the side. Don't forget the salad like me Simple Arugula Salad or Italian Grinder Salad. If you like something warm and cozy, try mine Tuscan White Bean Soup or Minestrone Soup.

Proper storage

Place 2-3 zucchini roll ups together in a bowl for easy reheating.

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

More zucchini recipes to try

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