Zucchini Lasagna Roll-Ups with Ricotta and Basil

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

Low-carb zucchini slices rolled with a creamy ricotta and fresh basil filling, baked in a rich tomato sauce for a comforting keto meal. This Italian-inspired keto recipe (low carb), ready in about 50 minutes, pairs medium zucchini, ricotta cheese, mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 large medium zucchini
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil leaves
• 1 large egg
• 1 1/2 cups low-carb tomato sauce marinara sauce
• 1 tbsp olive oil
• 2 cloves minced garlic
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: Preheat oven to 375°F. Using a mandoline or sharp knife, slice 3 large zucchinis lengthwise into 1/8-inch thick strips. Lightly salt the slices and let them sit for 10 minutes to draw out moisture, then pat dry with paper towels.
2. Step 2: In a bowl, combine 1 cup ricotta cheese, 1/4 cup grated Parmesan, 1/4 cup chopped fresh basil, 1 large beaten egg, 1/2 tsp black pepper, and 1/2 tsp salt until smooth.
3. Step 3: Heat 1 tbsp olive oil in a small skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant, then stir into the marinara sauce. Spread 1/2 cup of this sauce evenly in the bottom of a baking dish.
4. Step 4: Lay out zucchini strips on a flat surface. Spread about 2 tbsp of the ricotta mixture onto each strip, then roll up tightly and place seam-side down in the baking dish.
5. Step 5: Spoon the remaining marinara sauce over the zucchini rolls, sprinkle 1 cup shredded mozzarella cheese on top, and bake uncovered for 25-30 minutes until bubbly and golden.
6. Step 6: Let cool for 5 minutes before serving garnished with extra basil if desired.