Looking for a quick, low-carb dinner that supports PCOS weight loss? This Zucchini Roll-Up Lasagne is the perfect blood sugar-friendly alternative to traditional pasta-based dishes. Packed with lean protein, fibre, and healthy fats, it’s a delicious way to enjoy the flavours of lasagne without the carb overload.

Using thinly sliced zucchini instead of pasta sheets makes this recipe gluten-free and ideal for those managing insulin resistance or following a glycemic diet. It’s high in protein (45g per serve!) to keep you full and satisfied, and the prep is simple enough for busy weeknights.

Macros
Serves 2 | Calories 463.8 (per serve) | Protein 45.8 | Fats 20.6 | Carbohydrates 26.6 | Fibre 6.6

Ingredients

• 2 medium-sized zucchini
• 250g lean beef mince
• 1 garlic clove, finely chopped
• 1/2 brown onion, diced
• 1 egg
• 50g mozzarella cheese or preferred cheese
• 1 cup passata
• 1 teaspoon mixed italian herbs
• 1 teaspoon chilli flakes, optional
• Salt & pepper

Method

1. Preheat the oven to 200C.
2. Add passata to the oven dish.
3. Using a vegetable peeler, create long thin slices of zucchini using up all your zucchini.
4. In a mixing bowl add beef mince, garlic, onion, egg, mixed herbs, chilli flakes, salt and pepper. Mix well.
5. Lay out strands of zucchini on a chopping board add 1 tablespoon of beef mince to one end of the zucchini strand, roll up your slice of zucchini and place it into the pasta. Repeat until all zucchini slices and mince mixture are used up.
6. Top with cheese and bake for 30-40 minutes or until the cheese is melted and crispy.