Description
Zucchini lasagna rolls are a delicious, low-carb twist on traditional lasagna, featuring creamy ricotta and rich marinara wrapped in tender zucchini. Perfect for impressing guests or enjoying a cozy family dinner!
Ingredients
Scale
- 2 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1 beaten egg
- Salt
Instructions
- Preheat the oven to 375°F (190°C). Slice zucchini into thin strips and sprinkle with salt; let sit for 10 minutes to remove excess moisture.
- In a bowl, mix ricotta, half of the mozzarella, Parmesan, beaten egg, and Italian seasoning until creamy.
- Pat dry zucchini strips; spoon about two tablespoons of filling onto one end and roll tightly.
- Spread half of the marinara sauce in a baking dish; place rolls seam-side down. Top with remaining sauce and mozzarella.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 roll (75g)
- Calories: 180
- Sugar: 3g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg
Keywords: Swap ricotta for cottage cheese or add spinach for extra nutrition. Use your favorite marinara or make it from scratch to enhance flavors. Leftovers can be stored in an airtight container in the fridge for up to four days.