Description
Zucchini lasagna roll-ups offer a low-carb, gluten-free twist on a classic comfort food. Thin zucchini slices replace pasta, filled with a creamy ricotta mixture and baked in marinara sauce.
Ingredients
Scale
- 2 large zucchini
- 15 ounces part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 24 ounces marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into 1/8-inch thick strips using a mandoline or sharp knife.
- In a medium bowl, combine ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper.
- Spread 1/2 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Lay a zucchini strip flat. Spread about 2 tablespoons of the ricotta mixture evenly over the zucchini.
- Carefully roll up the zucchini strip and place seam-side down in the baking dish. Repeat with remaining zucchini and filling.
- Pour remaining marinara sauce over the roll-ups.
- Sprinkle mozzarella cheese over the top.
- Bake for 25-30 minutes, or until cheese is bubbly and lightly browned.
- Let stand for 5 minutes before serving.
Notes
- Salting and draining zucchini before rolling can prevent excess moisture.
- Ensure zucchini slices are thin for easy rolling.
- Adjust seasonings to your taste.
Nutrition
- Serving Size: 2 roll-ups
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg