Description
Discover the delicious and guilt-free pleasure of zucchini and ricotta lasagna roll-ups. This low-carb, gluten-free twist on a classic Italian favorite uses zucchini slices in place of pasta, creating a light and flavorful meal that’s perfect for any occasion. The secret salt trick ensures that your roll-ups aren’t watery but instead are filled with cheesy goodness. Impress your guests or treat your family to this delightful keto-friendly dish.
Ingredients
– 4 medium zucchinis
– 1 teaspoon salt
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– 1 and 1/2 cups marinara sauce
– 1 teaspoon olive oil
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil.
2. Use a mandoline slicer or a sharp knife to thinly slice the zucchinis lengthwise into strips, about 1/8 inch thick.
3. Lay the zucchini strips on a baking sheet lined with paper towels. Sprinkle evenly with salt and let them sit for about 10 minutes to draw out excess moisture. Pat them dry with a clean towel.
4. In a medium bowl, mix the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, parsley, and black pepper until well combined.
5. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
6. Take a zucchini strip and spread a spoonful of the cheese mixture along its length. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining zucchini strips and filling.
7. Spoon the remaining marinara sauce over the roll-ups and sprinkle the top with the remaining mozzarella cheese.
8. Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden.
9. Allow the roll-ups to cool slightly before serving. Garnish with extra parsley if desired.