Description
Delicious zucchini lasagna roll ups filled with ricotta, spinach, and mozzarella, baked to cheesy perfection.
Ingredients
24-ounce jar tomato sauce or marinara sauce
32 ounces part-skim ricotta cheese
2 cups finely chopped spinach
3 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon red pepper flakes
1 egg
1/4 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
Salt and pepper to taste
4 medium zucchini
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Thinly slice zucchini with a mandoline or vegetable peeler.
Lay slices on paper towel-lined surface and sprinkle with salt.
Let sit for at least 15 minutes to draw out moisture, then pat dry.
In a medium bowl, mix ricotta, spinach, basil, parsley, red pepper flakes, egg, Parmesan, and 1 cup mozzarella.
Season with salt and pepper.
Spread three-quarters of tomato sauce in a 9×13-inch baking dish.
Lay two zucchini ribbons side by side.
Place 1 tablespoon ricotta mixture on zucchini slices center and roll up seam side down.
Repeat with remaining zucchini slices.
Pour remaining tomato sauce over rolls and sprinkle remaining mozzarella on top.
Bake uncovered 20 to 25 minutes until cheese is melted and bubbly.
Notes
Patting zucchini dry helps remove excess moisture to prevent soggy rolls.
Use a cookie scoop for even filling portions.
Serve warm for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6
- Sodium: 480
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 7
- Carbohydrates: 19
- Fiber: 4
- Protein: 22
- Cholesterol: 80