Healthy lasagna zucchini rollups with ground turkey and cottage cheese are a delicious and fresh meal you can make if you have lots of fresh zucchini! Low carb and over 50 grams of protein per serving! This fun take on traditional lasagna tastes amazing, fresh, and light!
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Why You'll Love These Zucchini Lasagna Roll ups
- Zucchini rolls are a unique take on regular lasagna!
- These zucchini rollups are a great way to use up a lot of zucchini.
- An easy main dish you can make on busy weeknights.
- 10 simple ingredients.
- Low carb and high protein meal!
Ingredients and Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Fresh zucchini strips
- Tomato sauce or your favorite pasta sauce
- Ground turkey, ground beef, or Italian sausage
- Mozzarella cheese
- Cottage cheese or ricotta cheese
- Parmesan cheese
- Italian seasoning
- Garlic powder
- Fresh herbs like fresh basil or parsley (not shown above)
- Salt & black pepper to taste (not shown above)
How to Make These Zucchini Lasagna Rolls
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
Step 1 - Prep the Zucchini Slices and Other Ingredients
- Use a mandolin slicer, vegetable peeler, or a sharp knife to cut long thin strips of zucchini. Use paper towels to gently blot excess moisture from the zucchini slices and sprinkle them with a little salt. Bake the zucchini slices at 425 F on a baking sheet for 10 minutes then blot excess water.
- Cook the ground turkey and combine the cheeses. Add the cheese filling to the meat sauce.
Steps 2 through 4 - Rolling and Baking Zucchini Rolls
- Top the thin slices of zucchini with an even amount of the filling.
- Put ⅓ of the sauce on the bottom of the casserole dish. Place the zucchini rollups in a single layer into a baking dish.
- Cover the zucchini rollups with the remaining sauce and a sprinkle of Parmesan cheese if desired.
- Bake in a 425 F preheated oven for 20 minutes.
Expert Tips
- Follow the recipe card as written for the best results.
- For a smoother filling, blend the cheese in a food processor until smooth before adding to the cooked meat.
- Store leftovers in an airtight container for up to 3-4 days.
- To reheat, cut the zucchini rollups in half and then half again and then microwave in 30-second increments until heated through.
- Top with red pepper flakes for a little heat.
- Let the zucchini rollups sit at room temperature for 5-10 minutes so the sauce can thicken.
Recipe FAQ
The easiest way to avoid soggy zucchini is to remove as much excess moisture as possible before cooking.
Allow the slices to sit at room temperature with salt on them or bake them in the oven for 10 minutes before cooking to bring out excess moisture.
Use a paper towel to blot as much water as possible before rolling. Allow the zucchini rollups to sit at room temperature for 5-10 minutes to allow the sauce to thicken.
Other Zucchini Recipe Ideas to Try!
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Healthy Zucchini Lasagna Rolls with Ground Turkey (Rollups)
Ingredients
- 16 oz ground turkey cooked
- 1 large zucchini (about 546 grams) sliced long and thin
- 1 cup mozzarella cheese
- 1 cup low fat cottage cheese
- 4 oz. parmesan cheese
- 2 teaspoon garlic powder divided
- 1 tablespoon Italian seasoning divided
- 22 oz marinara sauce divided
- salt and pepper to taste
- fresh basil for topping
Instructions
- Preheat oven to 425F. Slice the zucchini evenly lengthwise to approximately ⅛ of an inch. Use a mandolin for easier and more even cutting.1 large zucchini
- Place cut zucchini on a baking sheet and sprinkle with sea salt. Bake the zucchini at 425 F for 10 minutes. Once cooled, blot with a paper towel to absorb additional moisture.
- While the zucchini is cooking, season the ground turkey with salt, pepper, and ½ of the Italian seasoning and garlic powder. Add it to a large skillet heated over medium heat. Cook the meat until it is no longer pink. Stir in ⅓ of the marinara sauce.16 oz ground turkey, 2 teaspoon garlic powder, 1 tablespoon Italian seasoning, salt and pepper, 22 oz marinara sauce
- While the meat is cooking, combine the cheeses and the remaining Italian seasoning in a bowl.1 cup mozzarella cheese, 1 cup low fat cottage cheese, 4 oz. parmesan cheese, 2 teaspoon garlic powder, 1 tablespoon Italian seasoning
- In an 8X8 glass baking dish add ⅓ of the sauce to the bottom of the dish and spread evenly.22 oz marinara sauce
- Once the zucchini is cooled enough to handle use a small spoon to fill the zucchini. Roll the zucchini up and place in the baking dish. Add in any extra meat around the rolls.
- Cover the zucchini rolls with the remaining sauce.22 oz marinara sauce
- Bake for 20 minutes or until the cheese is melted and zucchini rolls are heated through. Let sit for 5 minutes before serving. Top with fresh basil.fresh basil
Notes
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Mary says
There isn’t any sauce in the ingredients list. How much of it should there be?
mommafitpgh@gmail.com says
1 cup low sugar marinara sauce like Newman's Own or Otamot. I've updated the recipe.