If you recently switched to the keto diet and miss lasagna nights, then this recipe will be your new favorite. The perfect combination of meat and cheese will help you turn any of your favorite meals low-carb.
We have a recipe on our website for Keto Cheese Lasagna. However, we recently upgraded that dish into a leaner recipe using zucchini instead of cheese noodles. Believe us – zucchini does crazy things every time when you work with it!
For this recipe, small zucchini rolls are placed on a pan and topped with more shredded cheese. Can you smell the flavor of that baked cheese? Then you know what we are talking about. Set aside 40 minutes and go to the kitchen to make them!
Zucchini is a vegetable that is impressively low in calories. It contains mostly water and many important healthy components. If you are not a fan of eating salads (but you should be), here comes one great idea.
It’s easier to incorporate them into the diet when you combine them with the rich flavor of the cheese. Just be sure not to overcook them as your noodles will become soggy due to the high moisture content!
Research shows that zucchini may be able to prevent damage caused by human leukemia cells (*). Zucchini is also a good source of the antioxidants lutein and zeaxanthin, which help keep your eyes healthy.
Other important antioxidant nutrients found in zucchini include vitamin C and dehydroascorbic acid. Vitamin C is well known for its ability to reduce the duration of the common cold (*). It’s also necessary for the synthesis of collagen, which is a protein found in your connective tissues that helps keep your hair, skin, nails, joints, and gut healthy.
Dehydroascorbic acid is an oxidized form of vitamin C. It plays a chemoprotective role in liver diseases and enhances iron absorption (*). The tomato sauce provides additional antioxidant support in the form of vitamin C and lycopene.
Additionally, the healthy fats from the cheese in this recipe help you absorb these wonderful antioxidants from the vegetables. This is one of the many reasons why a high-fat diet is very beneficial for your health as long as you know how to combine the right foods!
With all that being said, we are happy to share our recipe for Keto Zucchini Lasagna Roll Ups!
Preheat the oven to 400F.
Slice zucchini with a peeler into very thin strips. It will be easier for you to roll them. Set aside while making the cheese filling.
In a medium-size mixing bowl, combine ricotta cheese, egg, mayonnaise, salt, pepper, and onion powder.
Spread tomato sauce (or marinara sauce) on the bottom of a greased 10-inch pan. Place one zucchini slice on the counter then spread a thin layer of the cheese mixture on top.
Roll them up, like on the picture.
Transfer into a prepared baking pan. Repeat this with all zucchini slices.
Once you finish with all of them, top with shredded cheese and with some leftover filling (if you have any). We used only one type of cheese, but you can use more. You can make a cheese mixture with white cheddar cheese and Parmesan or some others if you prefer.
Bake in the preheated oven for 20-25 minutes. Sprinkle some oregano on top and serve them warm. Enjoy!
Keto Zucchini Lasagna Rolls
- Preheat the oven to 400F.
- Cut zucchini into very thin slices lengthwise. Set aside.
- In a medium-size mixing bowl, combine ricotta cheese, egg, mayonnaise, salt, pepper, and white onion powder. Set a side.
- Grease a baking dish (or a casserole dish) with olive oil then spread marinara sauce or tomato sauce on the bottom of the pan.
- Use a spoon to spread the cheese mixture on each zucchini slice. Roll each slice up to close the filling and gently place it into the baking dish. Repeat the process until all zucchini and cheese mixture is used.
- Top shredded cheddar cheese then bake in the oven for 20-25 minutes until the cheese is melted. Sprinkle some oregano on top and serve them warm.
More Low-Carb Zucchini Recipes You Can Try: