Zucchini Mushroom Lasagna Rolls: A Keto Delight

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🍄 Mushroom Zucchini Lasagna Rolls (Keto-Friendly!)

Zucchini is packed with potassium, fiber, and antioxidants — and when you swap it for pasta, you’ve got a low-carb, blood-sugar-friendly version of your favorite comfort food! 💚

Makes: 4 servings

🥒 Ingredients

4 large zucchini, thinly sliced lengthwise (use a mandoline)

1 Tbsp olive oil for brushing + 1 Tbsp for sautéing

1 small yellow onion, finely diced

2 garlic cloves, minced

8 oz fresh mushrooms, finely chopped

1 tsp dry Italian seasoning

16 oz sugar-free marinara sauce

Sea salt & black pepper, to taste

1/3 cup ricotta cheese

1 free-range egg

1/4 cup freshly grated Parmesan

A handful of fresh parsley, chopped

1/2 cup shredded mozzarella

👩‍🍳 Instructions

1️⃣ Preheat oven to 375°F (190°C).
2️⃣ Slice zucchini thin and brush lightly with olive oil.
3️⃣ In a pan, heat olive oil and sauté onions, garlic, and mushrooms with Italian seasoning. Cook until soft and fragrant.
4️⃣ In a small bowl, mix ricotta, egg, Parmesan, salt, and parsley.
5️⃣ Lay zucchini slices flat, spread a bit of ricotta mixture, add mushrooms, then roll up.
6️⃣ Spread marinara sauce in a baking dish, place rolls seam-side down, and top with mozzarella.
7️⃣ Bake for 20–25 minutes until bubbly and golden.

💡 Keto Notes

✅ Use a no-sugar-added marinara sauce (like Rao’s).

✅ Keep onions minimal to stay low-carb.

✅ Add extra olive oil or avocado on top for more healthy fats.

⚠️ Ricotta and tomato sauce add small carb amounts — enjoy in moderation.

This dish is creamy, hearty, and guilt-free — proof that keto comfort food can be deliciously satisfying! 😋

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