Zucchini slices rolled up round a scrumptious ricotta filling, baked in tomato sauce and topped with cheese. A more healthy, low carb lasagna choice that’s not solely scrumptious, but additionally very straightforward and fast to make.
Zucchini lasagna roll ups are a enjoyable twist on conventional lasagna rolls, and they’re actually welcomed by these which are at all times watching their carb consumption.
One other bonus is which you could make them in a lot much less time than common lasagna, making this recipe an ideal weeknight meal for the whole household. Children included! They gained’t thoughts the inexperienced veggie that’s all coated up in cheese.
So as to add, zucchini lasagna rolls are additionally versatile. You’ll be able to stuff them with no matter sort of filling you need, together with, meat sauce, mushroom and cheese sauce, a hen filling, or a vegan filling, and so forth.
HOW TO MAKE ZUCCHINI LASAGNA ROLL UPS
We begin by whipping out our mandolin and slicing up a bunch of zucchini, lengthwise. In the event you don’t have a mandolin, please seize a sharpened knife.
Salt the zucchini slices and set them apart whilst you work on the filling. This step is essential for eradicating the surplus water from the zucchini.
Subsequent step is making the ricotta filling, which is a fundamental lasagna filling that features ricotta, parmesan, eggs, some garlic, ready child spinach, herbs and seasonings.
Lastly, you unfold the ricotta filling onto a zucchini “lasagna noodle”, roll it up, set in a baking dish over tomato sauce (or marinara sauce), cowl in additional tomato sauce and cheese, and pop it within the oven to bake.
Your (our) low carb desires have come true.
HOW TO MAKE ZUCCHINI LASAGNA ROLL UPS AHEAD OF TIME:
Put together the zucchini roll ups, set in a baking dish, cowl with plastic wrap, then aluminum foil, and place within the fridge for as much as 24 hours.
HOW TO FREEZE ZUCCHINI LASAGNA ROLL UPS:
Put together the zucchini roll ups, set in a baking dish, cowl with plastic wrap, then aluminum foil, and place within the freezer for as much as 2 months. Thaw earlier than baking.
To take away extra water, please salt the zucchini slices for about 15 minutes earlier than including within the filling.
In case your zucchini rolls are unrolling, safe the ends with toothpicks.
- 2 to 3 firm zucchini, sliced lengthwise, 1/4-inch thick (you will need 12 slices)
- 1 bag (10 ounces) baby spinach
- 1 1/2 cups fat free ricotta cheese
- 1/2 cup finely grated Parmesan cheese
- 1 egg, lightly beaten
- 2 to 3 cloves garlic, minced
- 1/2 teaspoon Italian seasoning
- salt and fresh ground pepper, to taste
- 2 cups tomato sauce/marinara sauce
- 3/4 cup shredded Part-Skim Mozzarella Cheese
- 2 tablespoons thinly sliced fresh basil
- Preheat oven to 350F.
- Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
- Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
- Spray a skillet with cooking spray and set over medium heat.
- Add spinach to the skillet and cook for 2 minutes, or until wilted.
- Remove spinach from skillet and let cool for a couple minutes.
- In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
- Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
- Roll up and transfer to the prepared baking dish, seam-side down.
- Repeat with remaining zucchini and ricotta mixture.
- Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
- Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
- Garnish with basil ribbons.
- To remove excess water, please salt the zucchini slices for about 15 minutes before adding in the filling.
- If your zucchini rolls are unrolling, secure the ends with toothpicks.