Description
Zucchini Lasagna Roll Ups: Cheesy, gluten-free, and keto-friendly twist on classic comfort food. Perfect for a quick and healthy weeknight dinner!
Ingredients
Scale
- 4 large zucchini (about 2 pounds), sliced lengthwise into ¼-inch thick strips
- 2 cups (16 oz) ricotta cheese, preferably whole milk
- 1 large egg
- 1 cup (4 oz) shredded mozzarella cheese, plus ½ cup for topping
- ½ cup (2 oz) grated Parmesan cheese, divided
- 2 tablespoons fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 cups (16 oz) marinara sauce, divided
Instructions
- Step 1: Prepare the ZucchiniPreheat your oven to 375°F (190°C). Slice each zucchini lengthwise into ¼-inch thick strips using a mandoline or sharp knife. Lay the strips on paper towels and sprinkle with about 1 teaspoon of salt. Let them sit for 15-20 minutes to release excess moisture, then pat thoroughly dry with clean paper towels.
- Step 2: Pre-cook the Zucchini StripsLightly brush the zucchini strips with olive oil and place them on a baking sheet. Broil for 1-2 minutes per side until they become slightly pliable but not fully cooked. Remove from the oven and let cool enough to handle. This quick pre-cooking ensures your Zucchini Lasagna Roll Ups won’t release too much water during baking.
- Step 3: Prepare the FillingIn a medium bowl, combine the ricotta cheese, egg, 1 cup mozzarella, ¼ cup Parmesan, chopped basil, parsley, garlic powder, oregano, red pepper flakes (if using), ¼ teaspoon salt, and ⅛ teaspoon black pepper. Mix thoroughly until well combined. The filling should be thick and creamy with a fragrant herb aroma.
- Step 4: Assemble the Roll UpsSpread ½ cup of marinara sauce on the bottom of a 9×13-inch baking dish. Take one zucchini strip, place about 1-2 tablespoons of the cheese mixture at one end, and carefully roll it up. Place the roll, seam side down, in the prepared baking dish. Repeat with the remaining zucchini strips, arranging them in neat rows.
- Step 5: Add Sauce and CheesePour the remaining 1½ cups of marinara sauce over the zucchini rolls, ensuring they’re evenly covered. Sprinkle with the reserved ½ cup mozzarella and ¼ cup Parmesan cheese. The sauce not only adds flavor but helps keep the Zucchini Lasagna Roll Ups moist during baking.
- Step 6: Bake to PerfectionCover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden. Let stand for 5-10 minutes before serving to allow the rolls to set and the flavors to meld together.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 roll-up
- Calories: 280 calories per serving
- Sugar: 7 grams
- Sodium: 800 mg
- Fat: 18 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 14 grams
- Fiber: 3 grams
- Protein: 16 grams
- Cholesterol: 65 mg