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    Home » Gluten Free » Pesto Zucchini Lasagna Rolls

    Published: Aug 25, 2016 · Modified: Aug 21, 2022 by Carolyn

    Pesto Zucchini Lasagna Rolls

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    5.0K shares
    Jump to Recipe Print Recipe

    These low carb zucchini lasagna rolls are stuffed with cheese, slathered in pesto, and smothered in mozzarella. All the great flavours of summer in one healthy side dish. 

    Low Carb Pesto Zucchini Rolls Recipe

    Mary, Mary, quite contrary, how does your garden grow? Well, I don’t know about Mary, but my garden is absolutely off the hook this year. Things grow big in Oregon…really, really big. I noticed this last year when we planted some sunflowers by our side door that became absolute giants. They were well over 8 feet tall with heads like dinner plates, so big and heavy that they curled over the walkway. It was a little scary, actually. You felt like the flowers were going to eat you as you ventured out. Feed me, Seymour, feed me! They hung so low, I actually knocked my head against them a few times, sending sunflower seeds scattering. This year, we channeled that crazy growth into our raised veggie beds, resulting into a dizzying amount of tomatoes, peppers, and cucumbers. And of course zucchini. Having moved here from New England, where gardens tend to grow rather grudgingly, it’s like we’ve hit the summer vegetable jackpot.

    Easy low carb zucchini lasagna rolls. LCHF THM Banting Atkins recipe

    Yay for zucchini. Really, hip hip hooray for zucchini. I’d say that the long green squash easily rivals cauliflower for low carb usefulness. It’s just so versatile and plays nicely with both sweet and savoury flavours. So while I am having trouble coming up with enough ways to use all of the zukes from my garden, I am having damned fun trying. I do send one or two over to my neighbours every day or so. And I’ve grated a bunch and frozen it for the zucchini-less months of the year. We grill some every few days and toss it with olive oil and garlic. And I’ve made countless batches of low carb zucchini waffles and low carb zucchini bread. But I haven’t run out of steam yet!

    Keto Zucchini Lasagna with pesto. LCHF THM Banting recipe

    So here is one more zucchini recipe to add to your coffers, this one a filling low carb side dish. I love grilling long zucchini slices and treating them like lasagna noodles. My Grilled Zucchini Lasagna has long been one of the most popular recipes on my blog. The dry heat of the grill helps eliminate moisture without needing to salt the zucchini, so you don’t end up with a dish swimming in a pool of liquid. This time, with an abundance of fresh summer pesto that my husband made, I decided to play with that same lasagna concept, filling the zucchini slices with a ricotta mixture and rolling them up. Then I slathered on some pesto, sprinkled the whole thing with mozzarella and baked it. It was good. I mean, really really good. The bubbly, cheesy, basil-y, garlic-y zucchini rolls were a perfect summer side dish. And a great way to use up 3 of my zucchini. Now if I could just figure out what to do with the million other zukes coming out of my garden, I’d be in business.

    Healthy low carb pesto lasagna! A delicious summer keto side dish.

     

    Pesto Zucchini Lasagna Rolls

    These low carb zucchini lasagna rolls are stuffed with cheese, slathered in pesto, and smothered in mozzarella. All the great flavours of summer in one healthy side dish.
    5 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour 5 minutes
    Servings: 6 to 8 servings
    Calories: 224kcal

    Ingredients

    • 3 medium zucchini about 8 to 10 inches long
    • 1 tablespoon avocado or olive oil
    • 2 cloves garlic minced
    • 4 ounces chopped spinach
    • 1 cup full fat ricotta
    • ½ cup grated Parmesan
    • 1 large egg
    • ¾ teaspoon salt
    • ½ teaspoon pepper
    • ¼ cup pesto
    • 1 cup grated mozzarella

    Instructions

    • Preheat grill or a grill pan to medium.
    • Trim ends of zucchini and slice lengthwise into ¼ inch thick slices. You should get about 16 long slices of zucchini.
    • Set zucchini on grill and grill until tender and much of the moisture has been removed, 3 to 5 minutes per side. Remove from grill and set aside on layers of paper towel.
    • Preheat oven to 350F and lightly grease a 9x12 inch glass or ceramic baking dish.
    • Add oil to a large skillet set over medium heat. Add garlic and sauté until fragrant, 30 seconds. Add chopped spinach and cook until wilted but still bright green.
    • In a large bowl, combine ricotta, Parmesan, egg, salt, and pepper. Add spinach mixture and stir until well combined.
    • Take a zucchini slice and spread a heaping tablespoon of the ricotta filling over ½ of it. Roll up tightly and place into the prepared baking dish. Repeat with remaining zucchini and filling.
    • Spread pesto over zucchini rolls. Sprinkle with mozzarella and bake 30 minutes, until cheese is melted and bubbling.

    Notes

    Serves 6 to 8. For 6 servings, each serving has 5.41g NET CARBS.
    Food energy: 224kcal
    Total fat: 16.71g
    Calories from fat: 150
    Cholesterol: 40mg
    Carbohydrate: 7.02g
    Total dietary fiber: 1.61g
    Protein: 13.32g
    Nutrition Facts
    Pesto Zucchini Lasagna Rolls
    Amount Per Serving
    Calories 224 Calories from Fat 150
    % Daily Value*
    Fat 16.71g26%
    Cholesterol 40mg13%
    Carbohydrates 7.02g2%
    Fiber 1.61g6%
    Protein 13.32g27%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Rachel says

      August 14, 2021 at 6:28 am

      5 stars
      This a quick and easy recipe that was also delicious! And it looks a little fancy with serving them in rolls! Grilling the zucchini worked perfectly!

      Reply
    2. Miriah Baxter says

      July 27, 2020 at 4:46 am

      5 stars
      https://www.vastadeal.com/ Have you seen this tool for cutting flat zucchini slices easily for lasagna? I am ordering one on payday!

      Reply
    3. Lexy says

      July 26, 2020 at 9:30 pm

      Do I need to salt my zucchini before grilling or will grilling and putting on paper towel remove enough moisture?

      Reply
      • Carolyn says

        July 26, 2020 at 10:27 pm

        Do not salt for this recipe. Bad idea, it will make them soggy. If I didn’t say to do it in the recipe, then don’t do it.

        Reply
    4. Zerrin says

      June 02, 2018 at 5:43 pm

      5 stars
      Love the idea of making zucchini lasagna rolls. This recipe has everything I love. The combination of all the cheeses and the rest of the ingredients sounds just yum! Will definitely try it soon this summer.

      Reply
    5. Erica says

      September 13, 2016 at 10:35 pm

      The link to the Chocolate Chip Zucchini bread on a SweetLife doesn’t work. 🙁 I would love to have this recipe.

      Reply
    6. Amy says

      September 04, 2016 at 9:11 pm

      Let me just say that these were AMAZING!!! I made a double batch, and put marinara instead of pesto on one batch. Equally as AMAZING as the pesto. I can’t wait to make them again!!

      Reply
    7. Bobbie says

      August 31, 2016 at 4:43 pm

      These were so yum! Enough leftovers to take to work and get to enjoy again!!

      Reply
    8. Carol M says

      August 29, 2016 at 11:24 am

      YUM! I can imagine some tasty variations of these roll-ups! Think of this with chopped cooked shrimp or crab in the ricotta mixture. Perhaps a meaty red sauce instead of pesto? Although I too love pesto but no herb garden this year. Thanks for another easy recipe!

      Reply
    9. Lisa says

      August 27, 2016 at 10:55 am

      Would putting the zucchini under the broiler have the same effect? I don’t have access to a grill or grilling pan(? not sure what that is).

      Reply
      • Carolyn says

        August 28, 2016 at 7:41 am

        Yes that works too but watch it closely.

        Reply
    10. Bruce says

      August 27, 2016 at 8:46 am

      Can you freeze these?

      Reply
      • Carolyn says

        August 28, 2016 at 7:42 am

        Not entirely sure since I didn’t try. We did just put a zucchini lasagna in the freezer, though. I have high hopes for it when I rewarm. 🙂

        Reply
    11. Colleen Cradick. says

      August 25, 2016 at 11:37 pm

      Please may I get your zucchini recipe

      Reply
      • Carolyn says

        August 26, 2016 at 8:17 am

        Please email me and my assistant will send it to you.

        Reply
    12. Linda Severtson says

      August 25, 2016 at 4:33 pm

      Hello Carolyn:
      Greetings from Bend,OR
      I am a regular reader of your superb blog.
      I just wanted to mention a problem with any links to http://www.a sweet life.com website. I wanted to check on the zucchini lasagna recipe so clicked into their website. I got all kinds of warnings that the site had been compromised with malicious malware and my firewall and virusprotection immediately kicked me out of the site. I just tried it again with the same result. Just thought you might want to know. I was able to look at the lasagna recipe before the warning popped up on the second try.

      Reply
      • Carolyn says

        August 25, 2016 at 5:56 pm

        Yes, we are aware of the problem. Email me and my assistant will send you the recipe. Thanks!

        Reply

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