Description

Delicious low-carb zucchini roll-ups filled with creamy cheese and marinara sauce, offering a healthy and satisfying alternative to traditional lasagna.

Ingredients

Units Scale

4 large zucchini
15 oz ricotta cheese
1/4 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese (divided)
1 large egg
2 cups marinara sauce
1 tbsp olive oil
Salt and pepper to taste

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Instructions

Preheat oven to 400°F and grease a baking sheet with olive oil.
Slice zucchini into thin strips (about 1/8 inch thick) lengthwise using a mandoline or knife.
Place the strips on the baking sheet and roast for 10-12 minutes until pliable.
Remove from oven and let cool for 5 minutes.
In a bowl, combine ricotta, Parmesan, 1/2 cup mozzarella, egg, salt, and pepper.
Spread a spoonful of marinara sauce in the bottom of a 9×13 inch baking dish.
Place about 2 tablespoons of the ricotta mixture on each zucchini strip, top with a bit of marinara, and roll up.
Arrange rolls seam-side down in the baking dish.
Top with remaining marinara sauce and mozzarella cheese.
Bake for 20 minutes until bubbly and golden.
Let sit for a few minutes before serving.

Notes

Use a mandoline slicer for even zucchini strips.
Pat zucchini dry with paper towels if too watery.
Can be prepared ahead and refrigerated before baking.
Store leftovers in the fridge for up to 3 days or freeze for longer storage.

Nutrition

Serving Size: 1 roll-up
Calories: 448
Sugar: 6g
Sodium: 850mg
Fat: 31g
Saturated Fat: 18g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 14g
Fiber: 2g
Protein: 24g
Cholesterol: 159mg