Zucchini Lasagna Rolls

Zucchini Lasagna Rolls

3 Reviews
From: EatingWell.com, November 2017

Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 large zucchini, trimmed (about 4 pounds)
  • 4 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon salt plus a pinch, divided
  • 2 cups crushed tomatoes
  • 1 teaspoon Italian seasoning
  • 4 teaspoons minced garlic, divided
  • ¼ teaspoon crushed red pepper
  • 2½ cups part-skim ricotta cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon ground pepper
  • ¼ cup chopped almonds


  • Prep

  • Ready In

  1. Position racks in the middle and upper third of oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
  2. Slice each zucchini lengthwise into ¼- to ⅛-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Brush the strips with 3 tablespoons oil and sprinkle with ¼ teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.
  3. Reduce oven temperature to 350 degrees.
  4. Combine tomatoes, Italian seasoning, 2 teaspoons garlic and crushed red pepper in a large bowl. Spread the mixture in a 9-by-13-inch baking dish. Combine ricotta, Parmesan, pepper and 1 teaspoon garlic in a medium bowl.
  5. When the zucchini is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Roll up the slices and place them in the baking dish seam-side down. Bake until hot, 25 to 30 minutes.
  6. Meanwhile, place almonds, the remaining 1 teaspoon garlic and the remaining pinch of salt in a mini food processor. Process until ground to a coarse meal. Heat the remaining 1 tablespoon oil a medium skillet over medium heat. Add the almond mixture and cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. Serve the lasagna rolls topped with the almond mixture.

Nutrition information

  • Serving size: 4 rolls
  • Per serving: 324 calories; 21 g fat(7 g sat); 4 g fiber; 19 g carbohydrates; 17 g protein; 66 mcg folate; 35 mg cholesterol; 8 g sugars; 0 g added sugars; 966 IU vitamin A; 38 mg vitamin C; 380 mg calcium; 2 mg iron; 447 mg sodium; 855 mg potassium
  • Nutrition Bonus: Vitamin C (63% daily value), Calcium (38% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ fat, 2 vegetable, 1½ medium-fat protein

Reviews 3

September 30, 2019
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By: rzastrow
I was surprised by how much I liked these! They were a lot of work, so I was skeptical about making them again until I tried them, but they were great. I didn't have almonds, but I did have panko, so I used regular breadcrumbs. Nice Sunday dinner option!
November 27, 2017
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By: Michelle Edelbaum, Digital Dir
These little zucchini roll-ups are great as an low-carb appetizer or starter but delicious as a main dish served with rice or pasta. And so fun to eat!
November 27, 2017
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By: Lisa Valente
This is a delicious spin on lasagna. Don't skip the almond "breadcrumbs," they add an amazing crunch and heartiness to the dish.
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