Zucchini Roll-ups

Autumn is here and with the cold weather comes cravings for comfort foods.  I have wanted to try to make this recipe inspired by lasagna roll-ups for some time, and now that the weather is getting colder it seemed like the perfect opportunity!  One of my favorite dishes my mom makes is traditional lasagna roll-ups; I love the spinach and ricotta filling that she uses and wanted to keep that in my low carb version, and I’m so glad I did!  I can see this being a staple in my kitchen throughout the fall and winter as it is a wonderful replacement for high carb pasta.

I started by gathering my ingredients and pre-heating the oven to 400°F.

First I sauteed the fresh baby spinach in a tablespoon of butter until the leaves were wilted.  You could use frozen spinach in place of this, just be sure to thoroughly drain the excess liquid after it has defrosted.

Next I made alfredo sauce by melting butter in a saucepan over medium heat.  When it was melted, I added the heavy cream and stirred until combined and brought it up to a simmer.  I added the grated parmesan cheese, salt, and pepper and stirred until the sauce thickened before letting it cool slightly.

While making the alfredo sauce, I sliced the zucchini into long, thin “noodles.”  This would have been MUCH easier with a mandoline as it was sometimes hard to make thin, even slices.  Regardless, I was able to use a large sharp knife to slice the zucchini into thin sheets.

In a large bowl I combined the cooked spinach, ricotta, an egg, 1/2 cup shredded mozzarella, salt, and pepper and stirred everything together until fully combined.

To begin the final assembly, I spread some alfredo sauce across the bottom of an 8×8 glass baking dish.  I took each zucchini slice and spooned a portion of the spinach mixture onto one end before rolling it up and using a bit of the alfredo sauce to hold the “noodle” together.  I spooned the remaining alfredo sauce into each roll-up and then topped the whole dish with the rest of the shredded mozzarella before baking it for 30 minutes.  The cheese was slightly golden brown and the zucchini was extremely tender when it came out of the oven.  It honestly tasted as if I used regular pasta noodles.  I love using alfredo sauce in place of traditional red sauce when possible, as it usually cuts the carbs and boosts the fat, a win-win in the ketgonic world.

Zucchini Roll-ups

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1 serving

Zucchini Roll-ups


  • 3 large zucchini
  • 1c ricotta cheese
  • 1c shredded mozzarella, divided
  • 1 egg
  • 3oz baby spinach
  • 2tblsp butter
  • 3/4c grated parmesan cheese
  • 4oz heavy cream
  • To Taste
  • Salt
  • Pepper


  1. Pre-heat the oven to 400°F.
  2. In a large pan, melt one tablespoon of butter over medium heat and saute the spinach until leaves are wilted; set aside.
  3. In a sauce pan, melt one tablespoon of butter over medium heat, add the heavy cream and let simmer. Add in the grated parmesan cheese, salt, and pepper and stir until sauce thickens; set aside.
  4. Thinly slice the zucchini into long sheets to replace the noodles.
  5. Mix the cooked spinach, ricotta, egg, 1/2 cup of shredded mozzarella, salt, and pepper together to make the filling.
  6. Spread a portion of the alfredo into the bottom of an 8x8 glass baking dish.
  7. Spoon the spinach mixture into each zucchini noodle and roll them up, using some alfredo to hold the ends together.
  8. Top with remaining alfredo sauce and 1/2 cup of shredded mozzarella cheese.
  9. Bake for 30 minutes until tender and slightly golden brown.

Nutrtional Information

Per serving: 12g total carbs, 8g net carbs, 31g fat, 22g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)


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