Low Carb, Zucchini Lasagna Roll Ups

A Jerry James Stone Recipe


  • 2 zucchini, large
  • 15 ounces ricotta cheese
  • 1 egg
  • 9 ounces frozen spinach, chopped
  • 1/2 cup shredded mozzarella
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon chopped parsley
  • 29 ounces marinara sauce
Jump to instructions
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • Prepare the filling by adding a 15 ounce container of ricotta cheese to a mixing bowl. Then add in 1/3 teaspoon black pepper, 1/4 teaspoon sea salt, one egg and mix it all together.
  • Make sure the egg is fully mixed into the ricotta.
  • Add in 9 ounces of chopped, frozen spinach that has been fully thawed and strained. Mix together until it is evenly spread throughout.
  • Cut off the top and bottom of the zucchini. Then take a large peeler and use that to shave off strips. Use the whole zucchini.
    NOTE: Pushing down a little harder on the peeler will allow you to get thicker strips, which is better for this recipe.
  • Lay out the strips of zucchini.
  • Spread the spinach and ricotta mixture on each strip so it makes a thin layer.
  • After the mixture has been spread, roll each piece up.
  • Place each roll, one by one, in a baking dish that has about an inch of marinara sauce in the bottom of it.
  • Top the rolls off with the remaining marinara sauce and some shredded mozzarella. NOTE: To make this recipe vegan, simply replace the ricotta cheese with a cashew cheese, pureed white beans or mashed potatoes.
  • Put the dish in the oven to bake for about 30 minutes or so at 425 degrees F, until it bubbles around the edges and the cheese on top is melted.
  • Let it cool for a few minutes, then top it off with some fresh, chopped parsley.
  • Serve!