Low-Carb Zucchini Lasagna Roll-Ups

Serving Size: 6

Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese are tasty, present well, and make for a vegetarian, low carb and gluten free dinner.

Recipe by: Gimme Delicious

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time55

Recipe Serving Size6

Cooking Tools Required

9x13 inch glass baking dish

Ingredients

4 zucchini large
15 ounce ricotta cheese
1/4 cup Parmesan cheese grated
1 1/2 cup mozzarella cheese shredded, divided
1 egg large
2 cup marinara sauce
1 teaspoon Kosher salt or to taste
1/4 teaspoon freshly ground black pepper preferably freshly cracked
1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
Slice zucchini into 1/8'' thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup of the mozzarella cheese, 1 egg, Kosher salt, and pepper. Stir just until combined.
In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.
Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.

Reheating Instructions

Reheat in a 350 degree oven for 20 minutes, or for individual servings, in the microwave on medium power until heated through.

Nutrition