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.

Hilary Meyer
Source:, November 2017


Ingredient Checklist


Instructions Checklist
  • Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

  • Slice each zucchini lengthwise into 1/4- to 1/8-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 1/4 teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.

  • Reduce oven temperature to 350 degrees.

  • 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.

  • 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.

  • 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 Facts

324.3 calories; protein 17.1g 34% DV; carbohydrates 18.6g 6% DV; exchange other carbs 1; dietary fiber 3.7g 15% DV; sugars 7.8g; fat 21.5g 33% DV; saturated fat 7.3g 36% DV; cholesterol 34.9mg 12% DV; vitamin a iu 966IU 19% DV; vitamin c 37.7mg 63% DV; folate 66mcg 17% DV; calcium 380.1mg 38% DV; iron 2.4mg 13% DV; magnesium 75.6mg 27% DV; potassium 854.9mg 24% DV; sodium 447.3mg 18% DV; thiamin 0.2mg 17% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
This is a delicious spin on lasagna. Don't skip the almond "breadcrumbs " they add an amazing crunch and heartiness to the dish. Read More