Zucchini Rollatini

This warm and cheesy Zucchini Rollatini is a delicious low carb meal that only takes a few steps to make. Loaded with meat and cheese and baked in a homemade marinara, this is one amazing dish the whole family is going to love!

closeup of Zucchini Rollatini in casserole dish with marinara sauce

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❤️ Why You’ll Love This Zucchini Rollatini Recipe

  • Tender zucchini with cheesy filling and baked to perfection
  • Healthy low carb substitute for lasagna
  • Family friendly and fun for kids
  • Perfect for special occasion dinners
  • Great way to use up your summer zucchini
Zucchini Rollatini being held up with spatula out of casserole dish

This classic Italian dish, also known as involtini, translates to “little bundles.” And while traditionally it’s made using thin strips of eggplant, I took the opportunity to use up some of my summer zucchini to create all those same wonderful flavors with a fun twist.

One of the things you’ll love the most about this zucchini lasagna roll ups recipe is, between the savory Italian sausage, the three cheeses, homemade red sauce and creamy ricotta filling, all your lasagna cravings with a fraction of the carbs!

3 Zucchini Rollatini on white plate with casserole in background

Even though this recipe takes a few extra steps than your ordinary mix and dump it casseroles, trust me when I tell you it is worth the little bit of extra effort. The result is a mouth-watering meal that’s perfect for a family meal, but fancy enough to serve on special occasions when you want to impress your guests.

If you like eggplant, you can enjoy all these same flavors in this Eggplant Lasagna that is low carb and Keto friendly!

🛒 Simple Ingredients Needed for Zucchini Rollatini

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

🔪 How to Make Zucchini Rollatini

Preheat oven to 400°F.

Slice zucchini using a mandolin or sharp knife into thin strips, thin enough so they’re pliable.  Line them up on paper towels and sprinkle salt over the tops, then add more paper towels over the top, so they are layered.

slices of zucchini on paper towels

Allow them to sit for 20 minutes, which will help draw out some of the moisture.

slices of zucchini on baking rack

Pat them dry, then add the slices to a baking sheet lined with a wire rack. Bake for 10 minutes, while you prepare the filling.

This will also help draw out even more moisture, so that when you bake them, they won’t make your marinara sauce watery in the casserole dish.

ground Italian sausage in skillet

In a small frying pan, brown the Italian sausage and set aside to cool.

cheese egg ground sausage and herbs in mixing bowl unmixed

Pat the sausage dry and add them to a mixing bowl along with the ricotta cheese, parmesan cheese, garlic, chopped fresh basil, parsley, egg, salt and pepper.

Zucchini Rollatini filling in glass bowl

Stir to combine.

thin slice of zucchini with lasagna filling in center

Once the zucchini are out of the oven and cool enough to handle, pat them dry and add some of the filling to the center of each slice, the spread evenly, leaving a small border along the edges.

closeup of Zucchini Rollatini on white cutting board

Take a 9”x 14” casserole baking dish, spray with nonstick spray, then add in about half of the marinara sauce.

28 Zucchini Rollatini in casserole dish with marinara sauce on bottom

Roll up each piece and place seam side down in the casserole and repeat the process with the remaining zucchini.

28 Zucchini Rollatini in casserole dish with marinara sauce on tops

Pour a little marinara sauce over each rollup.

28 Zucchini Rollatini in casserole dish unbaked with shredded mozzarella on top

Lastly, add some mozzarella cheese over the tops and bake for 20-25 minutes or until the cheese is golden. Mine took exactly 23 minutes.

28 Zucchini Rollatini in glass baking dish with marinara sauce

Tips for Making Zucchini Roll Ups

Variations

For the Meat

You can used ground beef, turkey or chicken instead of the Italian sausage. Because the sausage includes seasoning, if using another type of meat, you may want to add an extra sprinkle of Italian seasonings.

For the Cheeses

If you’re wanting to experiment with different kinds of cheese, keep in mind, you’ll want a creamy cheese like the ricotta, a gooey cheese like the mozzarella and a tangy cheese like the parmesan to get the classic flavor and texture you’re looking for.

And acceptable substitution for the ricotta would be well drained small curd cottage cheese. Be sure and check the carb count on the brand you use.

For the mozzarella, you could use shredded provolone or mild cheddar. You want to make sure the cheese you decide on is a good gooey melting cheese.

The tangy flavor from parmesan is so important. Asiago cheese and pecorino Romano cheese would be good choices to give you the flavor the zucchini roll ups need.

For the Sauce

If you find yourself in a pinch for time and can’t make your own marinara sauce, you can always use store-bought. Read the label to look for added sugars.

All marinara will have natural sugar from the tomatoes used to make it, but you’ll want to look for brands that include as little added sugar as you can find.

Toppings

This dish is completely amazing as it. But if you never tried my Homemade Pesto, you’re really missing out! I love to finish this rollatini off with just a bit of fresh pesto for an extra added touch.

If you grow your own zucchini and want to make great use of the flowers, try this stuffed zucchini flowers recipe! They’re stuffed with a lemon and basil creamy ricotta filling, then air fried.

closeup of Zucchini Rollatini  in casserole dish with marinara sauce

Is Zucchini Keto?

Absolutely! There are only 4 net carbs in a medium zucchini, making it perfect for a Keto or low carb diet. There are also many health benefits including Vitamin A, you can read more on the health benefits of zucchini in this article on Healthline.

How to Slice Zucchini for Rollatini?

If you have great knife skills, you can just evenly slice the zucchini into ribbons that are thick enough to hold together but thin enough to roll easily. A kitchen mandolin makes this work a breeze and ensures the zucchini is all sliced to even thickness.

How Do You Keep Zucchini Lasagna Roll Ups From Being Watery?

Zucchini naturally contains a lot of water. When using it in dishes where you want to prevent extra moisture, it’s best to sprinkle the slices of zucchini with a little bit of salt and let them sit for about 15-20 minutes.

This draws out the water. Then all you have to do is take a few paper towels and pat eat slice dry.

Zucchini Rollatini being held up with spatula out of casserole dish

Can You Freeze Zucchini Rollatini?

You sure can. Just place the baked leftovers in an airtight container in the freezer for up to three months. This recipe is also a great casserole to make in advance when meal prepping. Just follow these easy steps:

  1. Prepare the dish as directed, but don’t bake it.
  2. Once the dish has been assembled, wrap in a double layer of plastic wrap then in a layer of foil.
  3. Label the container with what it is and the date you froze it. It should freeze well for about 3 months.
  4. To bake it, remove the plastic wrap then cover it backup with foil. Bake until hot and bubbly or about an hour to an hour and a half. If you thaw it overnight in the fridge, bake it for about 45 minutes to an hour in a 375°F preheated oven.
  5. About 10 minutes before the casserole is done, remove the foil and allow the top to get nice and brown.
3 Zucchini Rollatini on white plate with casserole in background

More Keto Zucchini Recipes

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closeup of Zucchini Rollatini in casserole dish with marinara sauce

Zucchini Rollatini

This warm and cheesy Zucchini Rollatini is a delicious low carb meal that only takes a few steps to make. Loaded with meat and cheese and baked in a homemade marinara sauce!
4.98 from 48 votes
Author: Julianne
Servings 8
PREP 20 minutes
COOK 33 minutes
TOTAL 53 minutes

Ingredients
 

  • 3 small/medium zucchini, sliced into 28 very thin slices
  • 1 cup Keto Marinara Sauce
  • 1 1/2 cups ricotta cheese
  • 1/2 pound Italian sausage, ground
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1 whole egg
  • 1/2 teaspoon garlic powder
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Preheat oven to 400°F.
  • Slice zucchini using a mandolin or sharp knife into thin strips, thin enough so they’re pliable. Line them up on paper towels and sprinkle salt over the tops, then add more paper towels over the top, so they are layered.
  • Allow them to sit for 20 minutes, which will help draw out some of the moisture.
  • Pat them dry, then add the slices to a baking sheet lined with a wire rack. Bake for 10 minutes, while you prepare the filling. This will also help draw out even more moisture, so that when you bake them, they won't make your marinara sauce watery in the casserole dish.
  • In a small frying pan, brown the Italian sausage and set aside to cool.
  • Pat the sausage dry and add them to a mixing bowl along with the ricotta cheese, parmesan cheese, garlic, chopped fresh basil, parsley, egg, salt and pepper.
  • Stir to combine.
  • Once the zucchini are out of the oven and cool enough to handle, pat them dry and add some of the filling to the center of each slice, the spread evenly, leaving a small border along the edges.
  • Take a 9”x 14” casserole baking dish, spray with nonstick spray, then add in about half of the marinara sauce.
  • Roll up each piece and place seam side down in the casserole and repeat the process with the remaining zucchini.
  • Pour a little marinara sauce over each rollup.
  • Lastly, add some mozzarella cheese over the tops and bake for 20-25 minutes or until the cheese is golden. Mine took exactly 23 minutes.

Recipe Notes

Serving size 3-4 roll ups, recipe makes 28 total.  Servings will depend on the size of your zucchini.
If you don’t like Italian sausage, you can use ground beef sautéed with minced garlic instead or just omit it all together and use more ricotta cheese.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Main Course
Cuisine Italian
Calories 245kcal
Nutrition Facts
Zucchini Rollatini
Amount per Serving
Calories
245
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
8
g
50
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

© Copyright for Keto Cooking Christian LLC. Please use the share buttons to share on social media, but please do not copy/paste the recipe.

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4.98 from 48 votes (39 ratings without comment)

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Recipe Rating




26 Comments

  1. 4 stars
    I just made this and followed the recipe to the letter except I substituted a jarred Bolognese for the marinara. I also used 2 thicknesses. I thought 3/16″ was better than 1/4″. This turned out very good. I will make this again. however I challenge you to complete this in 53 minutes.

  2. 5 stars
    What great tips u gave for keeping zucchini firm. Everyone just Loved this. Thank u so much for sharing.

  3. Would like to see more healthy recipes posted. People should be eating more healthy foods like weightr watchers. Their health is very important. I look at your recipes and is very intrigued at them.

    1. Keto has proven to be a healthy diet for so many, including myself. But if you’re looking for expanded nutritious recipes that fall into a number of other diet preferences, you can check out my other website: Nutritious Deliciousness.

  4. 5 stars
    The zucchini rollatini was delicious! It was so cheesy and low carb, it even made me feel good about eating it.

    1. It’s one of those low carb dishes that seem too good to be true. I am so glad to hear you loved it.

  5. 5 stars
    Not only is this a great way to use up zucchini in the garden but it’s a comforting dish too! Perfect for warm nights.

    1. It’s definitely a great way to use up your garden zucchini and it’s guilt-free comfort food!

  6. 5 stars
    These were so cheesy and delicious we didn’t even miss the pasta! Lovely way to use up summer zucchini and will be making again and again this season!

  7. 5 stars
    This was so delicious–truly loved it. It’s one of the best ways I’ve found of using our summer zucchini!

  8. I made zucchini rollatini two nights ago and it was a bit with my husband and I. Husband is lactose intolerant so I made some minor changes, lactose free cottage cheese, drained; lactose free mozzarella, and Rao’s pizza sauce. I did not pre cook the zucchini, just drained water with salt and paper towel. The finished product was not watery at all. Great recipe, will do this again for sure!

    1. Thanks so much! This dish is one of my favorites. Be sure and let me know if you try it.