Zucchini Lasagna Rolls.

If you can’t tell by now, I am addicted to carbs. Pasta, bread and anything I should be avoiding. I love to make Lasagna. Problem is, its too heavy to eat everyday. Thats when I decided to try Zucchini Lasagna roll ups. It didn’t come out looking so pretty but tasted great. Here’s what you will need.

  • 2 large zucchini
  • Pound of ground beef
  • 8 ounces of ricotta
  • 4 ounces of cottage cheese
  • 1/2 cup mozzarella cheese
  • salt
  • pepper
  • red pepper flakes
  • Italian seasoning
  • 2 cloves of garlic
  • fresh parsley
  • fresh basil
  • parmesan cheese
  • 1 cup marinara sauce


-In a large bowl blend ricotta, parmesan, cottage cheese, salt, pepper, red pepper flakes, basil and parsley. Place in the refrigerator while you prepare the rest.

-Slice the Zucchini lengthwise. My grill had no gas. I would have preferred to grill them. I opted to roasting them in the oven at 400 degrees until softened. I coated them in some olive oil.



-Turn them over and roast the other side.


-Cook the beef with the minced garlic and Italian seasoning.


-Coat each zucchini slice with the ricotta mixture.


-Crumble some cooked beef on top. Roll each one slowly.


-Put some sauce in the bottom of a baking dish. Place the zucchini rolls face down.


-Place some mozzarella cheese on top.


Bake them for 20-25 minutes at 375. Until the cheese is melted on top.




Yes that is a piece of Italian bread. I needed my carb fix. I have no self control. Hope you enjoy your Zucchini lasagna. It made for a perfect lunch the next day.

XOXO, Annie


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