This irresistibly delicious low-carb lasagna will change the way you see zucchini forever. Ground turkey, chopped onion, and Parmesan cheese join thinly sliced and rolled zucchini in a bold marinara sauce for a one-of-a-kind (and gluten-free) meal. This recipe includes the key salting and draining step to ensure your roll-ups are flavorful and never watery.
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This recipe is designed to be a satisfying and nutritious alternative to traditional lasagna by making smart, deliberate choices. Here’s a high-level look at why it's a healthy option:
The key is to draw out the excess moisture from the zucchini before baking. Salting the zucchini strips and letting them sit for 15-20 minutes, then dabbing them dry with paper towels, is the most crucial step. This prevents a watery sauce and ensures a better texture.
For best results, use a mandoline slicer set to 1/8-inch thickness to create uniform, flat strips. If you don't have one, you can use a wide vegetable peeler or a very sharp knife. The goal is to get consistent, pliable strips that are easy to roll.
Yes, this step is highly recommended. Salting the zucchini (a process called "sweating") is essential for removing excess water. Skipping this step will likely result in a watery dish and a less concentrated flavor.
Yes. You can assemble the roll-ups completely in the baking dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if cooking straight from the refrigerator.
If you want to replace ricotta, you can use an equal amount of small-curd cottage cheese (drained of any liquid) for a similar creamy texture and protein boost. For a dairy-free option, consider a tofu-based or cashew-based ricotta substitute.
Veggie-Forward Main Dishes
Healthy Sides & Turkey Recipes
Recipe yields 8 servings
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.