It’s zucchini season! You’ve likely seen zucchini and summer squash piled high at the market—so stock up and put them to good use with these Dairy-Free Zucchini Roll-Ups in an Easy Bolognese Sauce.
I absolutely love zucchini. This tender, green vegetable is incredibly versatile and works well in both low-carb and family-friendly meals. Beyond zucchini noodles, the squash can be sliced, baked, shredded, or pureed to make everything from zucchini cakes and breads to lasagna-style dishes. Zucchini’s mild flavor highlights fresh herbs and pairs well with savory sauces, which makes it perfect for these roll-ups.
These roll-ups are gluten-free, dairy-free, and grain-free—ideal if you’re following paleo or simply avoiding dairy. A quick, flavorful bolognese-style sauce serves as the base. Thinly sliced zucchini is filled with a creamy almond-milk ricotta mixture, rolled up, and baked in the sauce until tender but not soggy. The layers of flavor and texture make this dish feel indulgent while staying wholesome and balanced.
The only part that can be a little tricky is slicing the zucchini thinly and evenly. A mandolin makes this fast and consistent—use the safety guard for protection. If you prefer, a very sharp knife and steady hands work as well. Once the zucchini is sliced, the assembly is straightforward and quick.
Paleo Zucchini Roll-Ups
Servings: 4 people
Ingredients
Make the Quick Bolognese:
- 2 tbsp extra virgin olive oil
- 3/4 cup finely diced carrot (about 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 (optional, for a little heat)
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 (15-ounce) jar marinara sauce
- 1/4 cup water
- 1 bay leaf
- 1/2 cup dairy-free creamer (or substitute milk if you eat dairy)
Make the Zucchini Roll-Ups:
- 1 (8-ounce) carton almond-milk ricotta
- 1 egg
- 1/4 tsp kosher salt
- sprinkle of black pepper
- 1/4 cup finely diced fresh parsley
- 2 medium zucchini (yellow and/or green), trimmed
- Fresh basil, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- Make the quick bolognese: Heat a cast-iron or oven-safe skillet over medium heat and add the olive oil. Add the diced carrot, onion, and garlic and cook, stirring occasionally, until the onions are slightly tender, about 4 minutes.
- Add the ground beef, kosher salt, black pepper, crushed red pepper flakes, dried thyme, and dried oregano. Cook, breaking up the meat with the back of a spoon, until browned, about 5–7 minutes. Drain any excess fat and return the skillet to medium heat.
- Stir in the marinara, water, bay leaf, and dairy-free creamer. Reduce the heat to medium-low and let the sauce simmer gently, uncovered, while you prepare the roll-ups.
- Make the filling: In a medium bowl, combine the almond-milk ricotta, egg, 1/4 tsp kosher salt, a sprinkle of black pepper, and the chopped parsley. Stir until smooth and well combined.
- Prepare the zucchini: Trim the ends. Using a mandolin or a very sharp knife, slice each zucchini lengthwise into thin strips (about 1/16-inch if using a mandolin). Lay the slices in a single layer on a kitchen towel to absorb excess moisture.
- Assemble the roll-ups: Slightly overlap two zucchini strips, place about 1 tablespoon of the ricotta mixture at one end, and roll up gently. Place each roll-up seam-side down in the simmering sauce in the skillet. Repeat until you have about 12–14 roll-ups.
- If you have any extra ricotta filling, drop small dollops over the top of the roll-ups.
- Transfer the skillet to the preheated oven and bake, uncovered, until the zucchini is just tender—about 10 minutes. The zucchini should retain a slight bite and not become mushy.
- Remove from the oven and let rest 5 minutes. Garnish with fresh basil, serve, and enjoy.
Notes: These roll-ups hold up well for a make-ahead meal. Slice the zucchini and prepare the filling in advance, then assemble and bake when ready. The dairy-free creamer adds a touch of creaminess to the sauce; if you prefer, whole milk or a splash of cream can be used instead.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Nutrition information is estimated and should be used as an approximation only.