Zucchini Lasagna Roll Ups: August 2019 Week 3


Prep Time: 20 mins   Total Time: 45 mins   Serves: 6-8 servings


Ingredients:   Resource from damndelicious.com


3 large zucchinis, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1 cup part skim ricotta cheese

1/3 cup freshly grated Parmesan

1 large egg

1/4 cup chopped fresh basil leaves

2 cloves garlic, minced

1 1/2 cups marinara sauce or tomato sauce, divided

2 cups shredded mozzarella, divided


Preparation:


Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt; let stand 15 minutes.

In a medium bowl, combine ricotta, Parmesan, egg, basil and garlic; season with salt and pepper, to taste.

Preheat oven to 400 degrees F.

Spread 1 cup marinara or tomato sauce onto the bottom of a 10-inch oven-proof skillet; set aside.

Spread 1 tablespoon ricotta mixture evenly along each zucchini slice; sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet; repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.

Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.

Let’s sit for 10 mins and serve. 

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