Cheesy Mushroom Zucchini Roll Ups (Low-Carb Lasagna)

Name: Cheesy Mushroom Zucchini Roll Ups (Low-Carb Lasagna)
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Ingredients: 18 zucchini slices (sliced thin on a mandoline or with a knife); 8 ounces shredded asiago or parmesan cheese; 8 ounces ricotta cheese (about a cup); 8 ounces of cleaned and chopped mushrooms; 1 tablespoon of butter; ½ teaspoon each of sea salt and black pepper; 2 cups of your favorite tomato sauce; 1 cup of mozzarella or another melty cheese

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Create a beautiful and delicious vegetarian meal with these Mushroom and Zucchini Roll Ups. Filled with a rich blend of ricotta, asiago, and sautéed mushrooms, these rolls are baked in tomato sauce until bubbly and golden. Ready in about 75 minutes, it’s a wonderful low-carb dish for any occasion.

Why You'll Love These Zucchini Lasagna Rolls

The Pre-Bake Technique The biggest challenge with zucchini lasagna is moisture control. Zucchini is naturally full of water. By slicing it thin and baking it for 5 minutes before filling, you achieve two things. First, you release that excess moisture so it does not water down your sauce later. Second, you soften the fibers, making the zucchini pliable enough to roll without snapping.
Structural Integrity via the Paste Many vegetable roll-ups fail because the filling is too loose and runs out during baking. This recipe works because you process the cooked mushrooms, Asiago, and ricotta into a "thick paste". This dense texture ensures the filling stays inside the roll, providing a satisfying bite that mimics the sturdiness of a traditional meat or cheese lasagna filling.
Umami Flavor Bomb Vegetarian dishes sometimes lack the savory depth of meat-based ones. This recipe solves that by pairing mushrooms with Asiago cheese. Mushrooms are naturally high in umami, and Asiago adds a sharp, salty punch. This combination creates a "rich, meaty flavor profile" that makes the dish feel substantial and comforting.
Uniformity for Even Cooking Using a mandoline creates slices that are exactly the same thickness (about ⅛ inch). This consistency ensures that every roll cooks at the same rate. You will not end up with some rolls that are mushy while others are still tough. It guarantees a consistent texture throughout the entire pan.

The Ingredients for the Zucchini Roll Ups

Zucchini: Acts as the "noodle" for this low-carb dish. We slice it thin to mimic the texture of pasta.
Ricotta Cheese: Provides the creamy, classic lasagna texture and acts as a binder for the filling.
Asiago Cheese: Adds a sharp, nutty flavor that pairs wonderfully with the earthiness of the mushrooms.
Mushrooms: These add a savory "umami" quality and a meaty texture, making the dish satisfying for vegetarians.
Butter: Used to sauté the mushrooms for richness.

How to Make the Zucchini Roll Ups

Prep the Zucchini: Slice the zucchini into thin, uniform strips using a mandoline or sharp knife. Arrange them on a parchment-lined baking sheet.
The Pre-Bake: Brush the slices lightly with olive oil. Bake at 325°F for 5 minutes. This softens the zucchini for rolling and evaporates excess water.
Sauté Mushrooms: While the zucchini bakes, cook the chopped mushrooms in butter with salt and pepper until they are soft and the liquid has evaporated (about 15 minutes).
Make the Filling: Allow the mushrooms to cool, then pulse them in a food processor with the ricotta and Asiago cheese until a thick paste forms.
Assemble: Spread tomato sauce in a 9x13 baking dish. Place a heaping tablespoon of filling on a zucchini slice, roll it up, and place it seam-side down in the sauce.
Bake: Top with mozzarella cheese and bake at 350°F for 20-25 minutes until the cheese is melted and golden.

Tips for Success

The Pre-Bake is Key: Don't skip baking the zucchini strips for 5 minutes! This softens them so they roll easily and releases excess moisture so your dish isn't soupy.
Use a Mandoline: Uniform, thin slices (about ⅛ inch) are crucial for even cooking and easy rolling. Be careful!
Squeeze the Filling: Make sure your mushroom mixture is a thick paste so it doesn't ooze out during baking.

This recipe makes a great appetizer! Try some of our other appetizers for your next party!

FAQ's

What's the best way to slice the zucchini for these roll ups

For uniform and thin slices, a mandoline is highly recommended. If you don't have one, a very sharp knife can be used, but always exercise caution when slicing.

How do I prepare the zucchini before rolling?

After slicing, arrange the zucchini on a parchment-lined baking sheet, brush lightly with olive oil, and bake at 325°F for just 5 minutes until it's soft and pliable. This makes it easy to roll without breaking.

Can I use different types of cheese in the filling?

While the recipe specifically uses asiago and ricotta, you can experiment with other melty cheeses you enjoy, especially for the topping. For the filling, maintain the creamy ricotta base.

Can this recipe be made ahead of time?

While the recipe doesn't specify, you could likely prepare the filling and bake the zucchini ahead of time, then assemble and bake the roll ups closer to when you plan to serve them.

Is this dish suitable for a main course or just an appetizer?

This recipe is very versatile! It makes a fantastic appetizer for parties, but it's also substantial enough to be served as a light and satisfying main dish.

Looking for more cozy inspiration? Browse my full collection of Comfort Food Recipes to find your next family favorite.

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