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5 from 4 votes

Paleo Zucchini Roll-Ups

Servings: 4 people


Make the Quick Bolognese:

  • 2 tbsp extra virgin olive oil
  • 3/4 cup finely diced carrot (or 1 small carrot)
  • 3/4 cup finely diced yellow onion (about 1/2 of a medium onion)
  • 4 cloves garlic, minced
  • 1 lb ground beef
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 [15 ounce] jar of marinara I like Rao's brand
  • 1/4 cup water
  • 1 bay leaf
  • 1/2 cup dairy-free creamer I like NutPods Original DF Creamer (you can sub milk here if you are okay with Dairy)

Make the Zucchini Roll-Ups:

  • 1 [8-ounce] carton almond milk ricotta I like Kite Hill brand
  • 1 egg
  • 1/4 tsp kosher salt
  • sprinkle of black pepper
  • 1/4 cup finely diced parsley
  • 2 yellow and/ or green zucchini squash
  • fresh basil for serving


  • Preheat oven to 375F.

Make the Quick Bolognese:

  • Heat a cast-iron skillet (or another oven-safe skillet) with oil over medium heat. Add the carrot, onion and garlic.
  • Cook, stirring, until onions are slightly tender; about 4 minutes.
  • Once onions are softened, add the ground beef, kosher salt, freshly ground black pepper, crushed red pepper flakes, dried thyme and dried oregano. Cook, breaking up meat with back of a spoon, until meat is browned, 5 to 7 minutes. Drain off excess fat and return to the skillet over medium heat.
  • Add the marinara, water, bay leaf and dairy-free creamer to the skillet and stir to combine. Reduce heat and let the sauce simmer over medium-low heat, uncovered, while you prepare the zucchini roll ups.

Make the Roll-Ups:

  • In a medium bowl, combine the ricotta, egg, salt, pepper and parsley. Stir until well combined, set aside.
  • Trim the ends of the squash. Using a mandolin (or with a sharp knife), slice lengthwise into thin strips. (I used a mandolin on the 1/16 of an inch setting). Lay slices a single layer on a kitchen hand towel and continue until all are sliced thin.
  • To assemble, slightly overlap two slices of the zucchini. Add one tablespoon of the ricotta mixture at on end then gently roll. Once rolled, nestle each zucchini roll-up seam side down into the simmering sauce. Continue until all are rolled and nestled. (You should end up with 12-14 roll-ups).
  • If you have any remaining ricotta mixture, scatter some dollops on top of the roll-ups in the skillet.
  • Transfer skillet to the preheated oven and cook, uncovered, until the zucchini is just tender, about 10 minutes. You want your zucchini to still have a slight bite to it, and not be soggy.
  • Remove from oven and allow to cool for 5 minutes. Garnish with fresh basil, serve and enjoy!