Cheesy Zucchini Roll-Ups

Description

Cheesy Zucchini Roll-Ups are a low-carb, veggie-packed twist on classic lasagna rolls! Thinly sliced zucchini is filled with a creamy ricotta, mozzarella, and Parmesan cheese mixture, then baked in marinara sauce until bubbly and golden. Perfect for a light dinner, side dish, or a vegetarian main course — these roll-ups are both healthy and indulgent

Ingredients For Cheesy Zucchini Roll-Ups

For the zucchini:

• 3 medium zucchini (about 8–10 inches long)

• 1 tbsp olive oil

• Salt and pepper, to taste

For the cheese filling:

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese (plus ½ cup for topping)

• ¼ cup grated Parmesan cheese

• 1 large egg

• 1 clove garlic, minced

• 1 tsp Italian seasoning

• Salt and pepper, to taste

For assembly:

• 1½ cups marinara sauce (store-bought or homemade)

• Fresh basil or parsley, for garnish

Instructions

1. Prep the zucchini:

   • Preheat oven to 400°F (200°C).

   • Slice zucchini lengthwise into thin strips (about ⅛ inch thick) using a mandoline or vegetable peeler.

   • Lightly brush both sides with olive oil and season with salt and pepper.

   • Lay strips on a baking sheet and bake for 5–7 minutes until softened (this helps them roll easily).

2. Make the cheese filling:

   • In a bowl, combine ricotta, mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, and pepper. Mix until creamy.

3. Assemble the roll-ups:

   • Spread a thin layer of marinara sauce on the bottom of a baking dish.

   • Place a spoonful of cheese mixture at one end of each zucchini strip, then roll it up tightly.

   • Arrange the rolls seam-side down in the dish.

4. Bake:

   • Spoon remaining marinara over the top and sprinkle with the extra mozzarella cheese.

   • Bake for 20–25 minutes, or until bubbly and golden.

5. Serve:

   • Garnish with fresh basil or parsley. Serve warm with a salad or garlic bread.

Notes

• Use a mandoline slicer for even, thin zucchini slices — it makes rolling easier.

• Don’t skip pre-baking the zucchini; it releases moisture and prevents soggy roll-ups.

• You can use cottage cheese instead of ricotta for a higher-protein option.

• Add sautéed spinach or mushrooms to the filling for extra flavor and nutrients.

Tips

• Make-ahead: Assemble up to 1 day in advance; refrigerate and bake when ready.

• Keto-friendly: Use sugar-free marinara sauce to keep it low-carb.

• Crispier top: Broil for 2–3 minutes at the end of baking for a golden, cheesy crust.

• Non-dairy option: Use vegan cheese alternatives and skip the egg.

Servings

• Serves: 4 people

• Yield: About 12–14 roll-ups

Nutritional Information (per serving)

(Values may vary slightly based on ingredients used.)

Health Benefits

• Low-carb & gluten-free: Great for keto or weight-loss diets.

• High in protein & calcium: Supports muscle and bone health.

• Rich in antioxidants: Zucchini and tomato sauce provide vitamins A and C.

• Vegetarian-friendly: Perfect meatless meal option.

Q & A

Q1: Can I freeze zucchini roll-ups?
A: Yes! Assemble, freeze before baking, and bake straight from frozen for about 40–45 minutes at 375°F.

Q2: My roll-ups fall apart — what’s wrong?
A: The zucchini may be too thick or undercooked before rolling. Make sure slices are soft and flexible.

Q3: Can I add meat?
A: Absolutely! Add cooked ground turkey, beef, or sausage to the cheese filling or sauce.

Q4: What’s a good side dish?
A: Garlic bread, green salad, or roasted veggies complement it beautifully.

Q5: Can I use eggplant instead of zucchini?
A: Yes, thin eggplant slices work well and add a slightly smoky flavor.