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Zucchini Lasagna Roll-Ups

Zucchini Lasagna Roll-Ups - Another reason to love zucchini: We get to enjoy lasagna the low-carb way. But this is not your ordinary lasagna. These delectable rolls of cheesy goodness are packed with all the flavors of a traditional lasagna without any of the guilt. To make the dish a little heartier, I decided to bake the zucchini rolls in Bolognese sauce, but you can simply use a jar of your favorite marinara.

SERVES 6
MACROS
Fat: 17.4 g
Carbs: 11 g
Net carbs: 8.7 g
Protein: 19 g
Fiber: 2.3 g
Zucchini Lasagna Roll-Ups Recipe

Ingredients

  • 3 large zucchinis
  • ½ tsp plus ¼ tsp sea salt, divided
  • 1 cup (246 g) full-fat ricotta cheese
  • ½ cup (50 g) grated Parmesan cheese
  • 1 egg
  • 2 tbsp (8 g) chopped fresh parsley
  • ½ lb (226 g) ground beef
  • 1 shallot, finely diced
  • 2 cloves garlic, finely minced
  • 1 tsp Italian seasoning
  • 2 cups (480 ml) no-sugar-added marinara or arrabbiata sauce
  • 1½ cups (168 g) grated mozzarella cheese
  • Fresh basil, to serve

How to make Zucchini Lasagna Roll-Ups

  1. Preheat the oven to 425°F (220°C, or gas mark 7).
  2. Use a knife or mandoline to slice the zucchini lengthwise into ⅛-inch (3-mm) slices. This should make about 22 to 24 slices. Lay the zucchini slices out on sheets of paper towels in a single layer. Sprinkle with ½ teaspoon of salt and let it sit for 10 to 15 minutes.
  3. Stir the ricotta cheese, Parmesan cheese, egg and parsley together in a bowl.
  4. Heat a large, oven-safe skillet over medium-high heat and brown the ground beef until it’s no longer pink, about 5 to 7 minutes. Add the shallot and garlic and continue to cook for 5 minutes. Add the Italian seasoning and marinara sauce to the pan. Stir to combine all the ingredients and remove the sauce from the heat.
  5. Use more sheets of paper towels and pat the zucchini slices to get rid of any excess liquid. Place 1 teaspoon of the cheese mixture along each zucchini slice, roll it up and nestle the zucchini rolls into the skillet with the meat sauce. Repeat with the rest of the zucchini. Sprinkle the mozzarella cheese over the top of the zucchini rolls and transfer the skillet to the oven. Bake for 15 to 20 minutes. Allow to cool for about 5 minutes and serve with fresh basil.