Zucchini Lasagna Roll-Ups Recipe
Zucchini Lasagna Roll-Ups are a low-carb, delicious twist on traditional lasagna, featuring thinly sliced zucchini filled with a creamy ricotta mixture, marinara sauce, and cheese, baked to bubbly perfection. This dish is perfect for a light yet satisfying meal that combines the flavors of classic lasagna without the heavy pasta layers.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb
Ingredients
Scale
Zucchini
- 6 large zucchini
Cheese Mixture
- 1 (16-oz.) container ricotta cheese
- 3/4 cup freshly grated Parmesan cheese, divided (1/2 cup + 1/4 cup)
- 2 large eggs
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Other Ingredients
- 1 cup marinara sauce
- 1 cup grated mozzarella cheese
Instructions
- Prepare the zucchini: Preheat your oven to 400°F (200°C). Slice the zucchini lengthwise into 1/8-inch thick strips. Lay the strips on a paper towel-lined baking sheet and sprinkle them lightly with kosher salt. Let them sit for 10 minutes to draw out excess moisture, then pat dry with paper towels to remove any remaining liquid.
- Make the ricotta mixture: In a small bowl, combine the ricotta cheese, 1/2 cup of grated Parmesan, eggs, garlic powder, and season with salt and freshly ground black pepper. Mix thoroughly until the ingredients are well incorporated.
- Assemble the roll-ups: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Take each zucchini strip and spread an even layer of the ricotta mixture on top. Spoon a thin layer of marinara sauce over the ricotta, then sprinkle with grated mozzarella cheese. Carefully roll up each zucchini strip and place them seam-side down in the baking dish, packing them tightly together.
- Add finishing touches and bake: Sprinkle the remaining 1/4 cup of Parmesan cheese evenly over the top of the assembled roll-ups. Bake in the preheated oven for 20 minutes or until the zucchini is tender and the cheese is melted and bubbly.
Notes
- Be sure to pat the zucchini dry after salting to prevent excess moisture from causing a watery dish.
- If you prefer, you can substitute part of the ricotta with cottage cheese for a lighter texture.
- For a bit of heat, add red pepper flakes to the ricotta mixture or marinara sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can be made gluten-free as it contains no pasta or wheat ingredients.
Keywords: Zucchini lasagna, low-carb lasagna, zucchini roll-ups, ricotta, Italian casserole, healthy lasagna
Find it online: https://spiceupwithsophie.com/zucchini-lasagna-roll-ups-recipe/
