These cheesy mushroom zucchini roll ups swap pasta noodles for thin zucchini strips, rolled around a rich ricotta, asiago, and mushroom filling, then baked in tomato sauce until bubbly. It is a genuinely satisfying low carb take on lasagna, ready in about 75 minutes.
Why You'll Love These Zucchini Lasagna Rolls
- The Pre-Bake Technique. Slicing the zucchini thin and baking it for 5 minutes before filling releases excess moisture and softens it enough to roll without snapping.
- Structural Integrity From the Paste. Processing the mushrooms, asiago, and ricotta into a thick paste keeps the filling from oozing out during baking.
- Umami Flavor. Mushrooms and asiago together give this a rich, savory depth that most vegetarian dishes miss.
- Even Cooking From Uniform Slices. A mandoline keeps every zucchini strip the same thickness, so nothing ends up mushy while the rest is still tough.
- Easy to Make Vegan. Swap three cheeses and the butter, and this becomes a fully plant based dish without changing anything else.
The Ingredients for the Best Zucchini Roll Ups
- Zucchini acts as the noodle for this low carb dish, sliced 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 well with the earthiness of the mushrooms. Parmesan cheese works well too.
- Mushrooms bring a savory, meaty quality that makes the dish satisfying even without meat.
- Butter is used to sauté the mushrooms for richness.
- Sea salt and black pepper season the mushrooms as they cook.
- Tomato sauce forms the base the roll ups bake in.
- Mozzarella, or another melty cheese, tops the dish and turns golden as it bakes.
How to Make the Mushroom Zucchini Roll Ups
- Slice the zucchini into thin, uniform strips using a mandoline or sharp knife, and arrange them on a parchment lined baking sheet.
- Brush the slices lightly with olive oil and bake at 325 degrees F for 5 minutes, until warm and pliable. This softens the zucchini for rolling and evaporates excess water. Pat the slices dry with a paper towel once they come out, since moisture left on the surface can still make the dish watery.
- While the zucchini bakes, cook the chopped mushrooms in butter with salt and pepper until soft and the liquid has evaporated, about 15 minutes.
- Let the mushrooms cool, then pulse them in a food processor with the ricotta and asiago until a thick paste forms.
- Spread the 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. Repeat with all 18 pieces.
- Top with mozzarella and bake at 350 degrees F for 20 to 25 minutes, until the cheese is melted and golden.
Tips on Making the Easy Zucchini Mushroom Roll Ups
- Do not skip pre-baking the zucchini. This softens the strips for rolling and releases the water that would otherwise turn the dish soupy.
- Use a mandoline for uniform, thin slices, about an eighth inch, and use the hand guard every time.
- Process the filling until it is a genuine thick paste, not a loose, chunky mixture, so it stays inside the roll instead of oozing out during baking.
Troubleshooting the Zucchini Mushroom Roll Ups
- Roll ups turned out watery despite pre-baking the zucchini. Pre-baking releases moisture, but it needs to be patted away too. Pat each slice dry with a paper towel before filling and rolling.
- Filling oozed out during baking. The mushroom mixture was likely under-processed. It should hold together as a true paste before it goes anywhere near the zucchini.
- Zucchini slices tore while rolling. This usually means they were sliced too thick or not pre-baked long enough. A mandoline set to about an eighth inch, and the full 5 minutes in the oven, both matter here.
Making the Zucchini Roll Ups Vegan
This recipe is already vegetarian, and it is a short step from there to fully vegan, since the only non-vegan ingredients are the three cheeses and the butter. For the ricotta, blend firm tofu with a squeeze of lemon juice, a spoonful of nutritional yeast, and a pinch of garlic powder, or use a store bought vegan ricotta. For the asiago, nutritional yeast on its own brings a similar savory note, or use a store bought vegan parmesan style shred in the food processor step. For the mozzarella topping, a store bought vegan mozzarella shred melts reasonably well, though it will not brown quite the same way dairy mozzarella does. Swap the butter for olive oil or a plant based butter when sautéing the mushrooms. Everything else in the recipe is already vegan as written.
This recipe makes a great appetizer. Try some of our other appetizers for your next party.
Looking for more cozy inspiration? Browse my full collection of Comfort Food Recipes to find your next family favorite.
This recipe would go great with my Asiago cheese sauce or as an appetizer with a city chicken dinner.
FAQ's
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.
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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.
Yes, cottage cheese works as a substitute, though it gives a slightly looser, less creamy texture than ricotta.
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.
Yes, assembled and unbaked, this freezes well for up to 3 months. Thaw it in the refrigerator overnight before baking, adding a few extra minutes if it is still cold in the center.
What makes these roll ups work is solving the two problems that trip up most zucchini lasagna recipes, watery zucchini and filling that will not stay put. Pre-baking and patting the zucchini dry handles the first, and processing the filling into a real paste handles the second. Whether you keep it vegetarian or take it vegan with a few swaps, the technique underneath stays the same.
Recipe
Cheesy Mushroom Zucchini Roll Ups (Low-Carb Lasagna)
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
Method
- Place zucchini slices on a parchment lined baking sheet and brush with a very thin layer of olive oil.
- Place in a 325 degree F oven for 5 minutes. Just enough to get warm and workable
- Place chopped mushrooms into a pan with the butter, salt, and pepper. Cook until mushrooms are soft.
- After mushrooms cool, place mushrooms, asiago, and ricotta into a food processor. It will resemble a thick paste when done.
- Spread the tomato sauce over the bottom of an oven safe 9 x 13 pan.
- Place a heaping tablespoon full of the mushroom and cheese mixture on the end of a piece of zucchini and roll it up. Place in the pan with tomato sauce. Repeat with all 18 pieces.
- Sprinkle 1 cup of mozzarella or other melty cheese on top and bake in a 350 degree F oven for 20-25 minutes.
Nutrition
Notes
- Make Ahead: You can assemble the entire dish earlier in the day and keep it refrigerated until you are ready to bake.
- Safety First: When using a mandoline, always use the hand guard to protect your fingers.
- Serving Suggestion: Serve with a fresh green salad and a side of garlic bread if you are not strictly low-carb.
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
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