Main Dishesbellyfull
Zucchini Lasagna Rolls
These Zucchini Lasagna Rolls are filled with all the traditional lasagna ingredients, but made with zucchini instead of pasta for a healthy low carb dinner!
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- baking dish
- oven
- bowl
📝 Preparation Steps
1
Line baking sheets with paper towels; set aside.
2
Using a mandolin, slice zucchini lengthwise into 1/8-inch thick strips; place strips on the paper towels. Sprinkle with salt and allow to rest for at least ⏱️ 20 minutes (don't skip this step!)
large zucchini (, ends trimmed)6
3
Preheat oven to 400 degrees F. Coat a 9x13 baking dish with nonstick cooking spray; set aside.
4
In a medium bowl, combine the ricotta, 1/2 cup of the Parmesan, eggs, garlic powder, salt, pepper, and cracked red pepper flakes.
large eggs2
5
Spread a thin layer of marinara onto the bottom of the baking dish, saving some for the zucchini.
large zucchini (, ends trimmed)6
6
On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in the baking dish (upright so you can see the spiral), packed together tightly.
large zucchini (, ends trimmed)6shredded mozzarella1 cup
7
Sprinkle with remaining 1/4 cup Parmesan.
8
Bake until zucchini is tender and cheese is melted and golden, about ⏱️ 20-25 minutes.
large zucchini (, ends trimmed)6
9
Serve and enjoy!
Nutrition Facts
calories
326 kcal
fat Content
20 g
serving Size
1 serving
fiber Content
4 g
sugar Content
10 g
sodium Content
1033 mg
protein Content
24 g
cholesterol Content
124 mg
carbohydrate Content
16 g
saturated Fat Content
12 g
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