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Zucchini Lasagna Roll-ups

Lasagna does not have to be a forbidden food on your healthy diet. These delicious low-carb Zucchini Lasagna Roll-Ups substitute lasagna noodles with healthy zucchini strips.


  • 3 large zucchini, ends trimmed and sliced into 1/8-inch thick long strips
  • 1 cup marinara sauce
  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1 small onion, chopped fine
  • 3/4 lb ground turkey
  • 1/8 tsp crushed red pepper flakes
  • 1/8 tsp salt
  • Black pepper to taste
  • 3/4 cup part-skim mozzarella cheese
  • 1/2 cup part-skim ricotta cheese
  • 2 Tbsp grated Parmesan cheese
  • 1 egg
  • 1 tsp dried oregano
  • 1 Tbsp chopped fresh basil
  • Chopped fresh parsley for garnish


  • On a baking sheet lined with paper towels, arrange the zucchini strips. Sprinkle salt on the zucchini slices and let sit for 15 to 20 minutes. Dab the strips with a paper towel to and roll up. Refrigerate the zucchini roll-ups overnight. Drain the liquid.
  • Preheat the oven to 350°. In an 9- x 9-inch glass baking dish, pour 1/2 cup of the marinara sauce. Set aside.
  • In a skillet, heat the oil over medium-high heat. Add the garlic and onion, and cook until the garlic is fragrant, about 1 minute. Add the ground turkey and cook until no longer pink, about 3 to 4 minutes. Add the crushed red pepper, salt and black pepper to taste, and stir to combine. Remove from the heat.
  • In a medium bowl, combine 1/2 cup mozzarella, ricotta, Parmesan cheese, egg, oregano, and basil. Add the cooked ground turkey mixture and stir.
  • On a baking sheet, arrange the unrolled zucchini strips in a single layer. Line each zucchini strip with 1 1/2 tablespoons of the turkey mixture. Roll up the zucchini strips. Arrange the rolls, standing upright, in the prepared baking dish.
  • Pour the remaining 1/2 cup marinara sauce over the roll-ups and top with the remaining 1/4 cup mozzarella. Bake for 25 to 30 minutes, or until cheese is melted. Garnish with parsley, if desired. Serve immediately.

Nutrition Facts

Serving size: 3 roll-ups

Calories: 177; Fat: 10g; Saturated Fat: 3g; Cholesterol: 67mg; Sodium: 327mg; Carbohydrates: 15g; Fiber: 1g; Protein: 15g



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Date Last Reviewed: March 11, 2020

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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