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+ servings
3 zucchini lasagna bites served on a white plate.
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5 from 2 votes

Zucchini Lasagna

These individual sized zucchini lasagna roll ups are as fun to eat as they are to make! Start with thinly sliced zucchini, and roll it up with plenty of cheese and sausage, for a keto and low carb meal the family will dive into.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 12 roll ups
Calories: 122kcal



  • Preheat the oven to 450º F.
  • In a bowl, add ricotta, 1/2 cup mozzarella, and parmesan cheeses, along with the egg yolk. Stir to combine, and set aside.
  • Make zucchini noodles using a mandolin. It's very hard to hand slice thin noodles like these! You will need 3 noodles for each roll, so make 36 noodles.
  • Slice the sausage into thin rounds.
  • Add 1 tablespoon of tomato basil sauce to each hole in a muffin pan.
  • Take 3 zucchini noodles, and place them end-to-end, slightly overlapping. Add about 2 tablespoons of the cheese mixtures to the noodles, and spread the mixture from end to end. Add some slices of sausage onto the cheese, and then roll up the zucchini into a round. Add the zucchini roll up to the muffin tin, and then repeat with 12 roll ups.
  • Top each roll with additional mozzarella cheese, if desired.
  • Bake the zucchini lasagnas for 15 minutes, until the cheese is melty and bubbly.
  • Top with additional parmesan cheese and red pepper flakes, if desired.



*If you don't have a mandolin, slice very thin rounds of zucchini, and layer them up in the muffin tin with a zucchini round, spoonful of cheese and some sausage, and repeat with 4 zucchini rounds. They will still be delicious!
**Baking these for only 15 minutes is the key to not having watery zucchini. Overcooking these will result is a watery lasagna.


Calories: 122kcal | Carbohydrates: 3g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 54mg | Sodium: 306mg | Potassium: 255mg | Fiber: 1g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg