Description
These Zucchini Lasagna Roll-Ups are a lighter twist on classic lasagna, featuring tender zucchini ribbons wrapped around a rich filling of seasoned ground beef, creamy ricotta, Parmesan, and melty mozzarella baked in savory marinara sauce.
Ingredients
Units
Scale
- 4 large zucchini
- 1 teaspoon salt, divided
- 1 tablespoon olive oil
- 1/2 small sweet onion, finely diced
- 3 garlic cloves, finely minced
- 1 pound 90/10 ground beef
- 2 cups shredded mozzarella cheese, divided
- 1 cup whole milk ricotta
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- Fresh flat-leaf parsley, chopped (optional)
Instructions
- Preheat oven to 400°F
- Trim zucchini ends and slice lengthwise into thin ¼-inch strips
- Lay zucchini slices on paper towels and sprinkle with ½ teaspoon salt
- Let zucchini rest for 15 minutes to remove excess moisture
- Heat olive oil in a large skillet over medium heat
- Add diced onion and cook for 3–4 minutes until softened
- Stir in minced garlic and cook for 30 seconds
- Add ground beef and cook for 7–8 minutes until browned
- Drain excess grease from cooked beef
- In a large bowl combine 1 cup mozzarella, ricotta, Parmesan, egg, Italian seasoning, remaining salt, and black pepper
- Fold cooked beef into the cheese mixture
- Spread half the marinara sauce into a baking dish
- Pat zucchini slices dry with paper towels
- Spread about 1½ tablespoons filling onto each zucchini strip
- Roll zucchini strips tightly and place seam-side down in baking dish
- Spoon remaining marinara sauce over the roll-ups
- Top with remaining mozzarella cheese
- Bake for 25–30 minutes until cheese is melted and bubbly
- Let rest for 5–10 minutes before serving
- Garnish with fresh parsley if desired
Notes
Salting the zucchini before baking helps prevent watery roll-ups. Use a mandoline slicer for evenly thin zucchini ribbons. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 zucchini roll-ups
- Calories: 320Kcal
- Sugar: 6g
- Sodium: 690mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 95mg
