Zucchini Rollups

Course Main Course
Cuisine Italian
Keyword Low Carb, Main Course, zucchini rollups
Prep Time 45 minutes
Cook Time 30 minutes
Resting time 10 minutes
Total Time 1 hour 15 minutes
Servings 4 People


Zucchini rollups

  • 4 Large Zucchini
  • 1 Cup Ricotta
  • 1 Cup Mozerella
  • 1/2 Cup Parmesan cheese
  • Salt and pepper
  • 1 Large Egg


  • 2 Quarts Tomatoes
  • Basil
  • 2 Cloves Garlic
  • 2 TBSP Olive oil
  • Salt and pepper



  1. Place olive oil into pan add chopped garlic sauté. Add tomatoes, basil, salt and pepper. Cook for 45 minutes. If you used whole tomatoes you will need to blend to a consistently you like. Turn off and leave for later 

Zucchini strips

  1. You will need to slice the zucchini length wise about 1/4 inch thick (I did it by hand but you can use a mandolin tool.) There is some waste with this process, you can really only use the larger slices to roll.   Salt and pepper the slices. Next you will need to cook on a grill style pan if you have, if not use a flat pan to cook zucchini strips between 2 and 5 minutes. This will reduce some of the water and also make them easier to roll don’t cook to long. You don’t want them crispy just soft enough to roll.  

Ricotta mixture

  1. Mix the Ricotta , egg, Parmesan together. 

Prepare casserole

  1. In a 9x13 pan take a portion of your sauce and cover bottom of pan. Then take your zucchini roll ups and place  in pan. (Either flat side down or roll side down. Both will work). You should fit about 12 to 16 in a pan. Next cover top of zucchini with sauce. Then take you grated mozzarella and sprinkle on top of sauce. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove foil and cook remaining  15 minutes.