It’s zucchini season — a perfect time to stock up and try these Dairy-Free Zucchini Roll-Ups in an easy, flavorful Bolognese-style sauce!
I absolutely love zucchini. This versatile, tender vegetable works well in lower-carb dishes and pairs beautifully with fresh herbs. Beyond the popular zucchini noodle, you can use zucchini in countless ways: cakes, breads, lasagna and more. Here I’ve created a gluten-free, dairy-free, and grain-free take on classic roll-ups that highlights zucchini’s delicate flavor.
This recipe begins with a quick, savory Bolognese-style sauce. Thin zucchini strips are filled with a creamy almond-milk ricotta blend, rolled up, and baked in the sauce until just tender — never soggy. The result is layered, satisfying, and full of flavor. My family loved this so much my husband called it “cookbook worthy,” and I couldn’t wait to share it.
The most important step is slicing the zucchini thinly and evenly. A mandolin makes this fast and consistent (use the safety guard). If you prefer, a sharp knife will work if you can slice thinly. Once sliced, assembly is straightforward and the final dish is impressive yet simple.
Paleo Zucchini Roll-Ups
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Ingredients
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
Instructions
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Preheat oven to 375°F (190°C).
Make the Quick Bolognese:
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Heat an oven-safe skillet over medium heat and add the olive oil. Stir in the carrot, onion, and garlic.
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Cook, stirring, until the onions begin to soften, about 4 minutes.
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Add the ground beef, kosher salt, black pepper, crushed red pepper flakes, thyme, and oregano. Break up the meat and cook until browned, 5–7 minutes. Drain excess fat and return the skillet to medium heat.
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Stir in the marinara, water, bay leaf, and dairy-free creamer. Reduce heat and let the sauce simmer gently, uncovered, while you prepare the roll-ups.
Make the Roll-Ups:
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In a medium bowl, combine the almond-milk ricotta, egg, salt, pepper, and parsley. Mix until smooth and set aside.
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Trim the zucchini ends and slice lengthwise into thin strips with a mandolin or sharp knife (about 1/16″ if using a mandolin). Lay the slices in a single layer on a kitchen towel to absorb any moisture.
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To assemble, slightly overlap two zucchini slices. Spoon about 1 tablespoon of the ricotta mixture onto one end and gently roll up. Place each roll-up seam side down into the simmering sauce in the skillet. Repeat until all slices are rolled (about 12–14 roll-ups).
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If you have leftover ricotta mixture, dollop it over the roll-ups.
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Transfer the skillet to the preheated oven and bake, uncovered, until the zucchini is just tender, about 10 minutes. Aim for a slight bite so the rolls don’t become soggy.
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Remove from the oven and let rest for 5 minutes. Garnish with fresh basil, serve, and enjoy.
Nutrition information is automatically calculated and should be used only as an approximation.