Zucchini Lasagna Rolls


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.

Prep Time:
45 mins
Additional Time:
30 mins
Total Time:
1 hr 15 mins
24 rolls


  • 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

  • 2 ½ cups part-skim ricotta cheese

  • ¼ cup grated Parmesan cheese

  • ½ teaspoon ground pepper

  • ¼ cup chopped almonds


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

  2. 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.

  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.

    Zucchini Lasagna Rolls

Nutrition Facts (per serving)

324 Calories
22g Fat
19g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 4 rolls
Calories 324
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 4g 13%
Total Sugars 8g
Protein 17g 34%
Total Fat 22g 28%
Saturated Fat 7g 37%
Cholesterol 35mg 12%
Vitamin A 966IU 19%
Vitamin C 38mg 42%
Folate 66mcg 17%
Sodium 447mg 19%
Calcium 380mg 29%
Iron 2mg 13%
Magnesium 76mg 18%
Potassium 855mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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