Low-Carb Zucchini Lasagna Roll-Ups

Low-Carb Zucchini Lasagna Roll-Ups

from gimmedelicious.com
55 min
6 servings

Healthy Vegetarian Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese. These tasty zucchini rolls present very well and make a tasty light low carb and gluten free dinner.

Ingredients

  • 4 large zucchini
  • 15 oz ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 1 1/2 cups mozzarella cheese shredded (divided)
  • 1 large egg
  • 2 cups marinara home-made or store-bought
  • salt & pepper to taste
  • 1 tablespoon olive oil

Directions

  1. 1

    Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.

  2. 2

    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.

  3. 3

    While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup mozzarella cheese, 1 egg, and salt & pepper to taste. Stir just until combined.

  4. 4

    In a 9x13 casserole dish, spread some homemade tomato sauce on the bottom.

  5. 5

    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.

  6. 6

    Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.