Zucchini Lasagna Roll-Ups with Ricotta and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (keto, low carb) ready in about 50 minutes pairs large medium zucchini, ricotta cheese, shredded 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 30 min Serves 4 Italian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Zucchini Lasagna Roll-Ups with Ricotta and Basil take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini Lasagna Roll-Ups with Ricotta and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large medium zucchini from drying out.

Can I substitute ingredients in Zucchini Lasagna Roll-Ups with Ricotta and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini Lasagna Roll-Ups with Ricotta and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini Lasagna Roll-Ups with Ricotta and Basil keto?

Yes — this recipe is tagged keto, low carb, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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