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This easy keto zucchini lasagna rolls recipe is a family friendly dinner! Zucchini slices rolled around sausage, cheese, garlic and basil is a healthy summer dinner your family will love! #zucchini #lasagna #lowcarb #dinner

Zucchini Lasagna Rolls

Zucchini Lasagna Rolls are an easy summer dinner to make using fresh zucchini! Zucchini, cheese & sausage is a low carb and healthy lasagna alternative!
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Lyndsey


  • 9 oz pork sausage cooked
  • 3 medium zucchini
  • 1 cup mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 teaspoon garlic powder
  • salt to taste
  • 1 cup low sugar marinara sauce


  • Preheat oven to 425F. Slice zucchini evenly lengthwise to approximately ⅛ of an inch.
  • Place cut zucchini on a baking sheet and sprinkle with sea salt. Bake zucchini for 10 minutes. Once cooled, blot with a paper towel to absorb additional moisture.
  • While zucchini is cooking, mix cooked sausage, ¾ cup mozzarella, ¼ cup parmesan, ¼ cup sauce and 1 teaspoon garlic powder together. Set aside.
  • In an 8X8 glass baking dish add ½ cup of sauce to the bottom of the dish and spread evenly.
  • Once zucchini is cooled enough to handle use a small spoon to fill zucchini. Roll zucchini up and place in baking dish. Add in any extra meat around the rolls.
  • Cover with remaining sauce and sprinkle with remaining mozzarella and parmesan cheese.
  • Bake for 20 minutes or until cheese is melted and zucchini rolls are heated through. Let sit for 5 minutes before serving.


Can swap turkey sausage for pork sausage.