Cheesy Zucchini Lasagna Roll Ups Recipes

ZUCCHINI LASAGNA ROLL UPS

Zucchini Lasagna Roll Ups image

Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.

Provided by Katerina | Diethood

Categories Dinner

Time 50m

Number Of Ingredients 11

Ingredients

2 to 3 firm zucchini, (sliced lengthwise, 1/4-inch thick (you will need 12 slices))
1 bag (10 ounces) baby spinach
1 1/2 cups fat free ricotta cheese
1/2 cup finely grated Parmesan cheese
1 egg, (lightly beaten)
2 to 3 cloves garlic, (minced)
1/2 teaspoon Italian seasoning
salt and fresh ground pepper, (to taste)
2 cups tomato sauce/marinara sauce
3/4 cup shredded Part-Skim Mozzarella Cheese
2 tablespoons thinly sliced fresh basil

Steps:

Preheat oven to 350F.
Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
Spray a skillet with cooking spray and set over medium heat.
Add spinach to the skillet and cook for 2 minutes, or until wilted.
Remove spinach from skillet and let cool for a couple minutes.
In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
Roll up and transfer to the prepared baking dish, seam-side down.
Repeat with remaining zucchini and ricotta mixture.
Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
Garnish with basil ribbons.
Serve.

Nutrition Facts : ServingSize 3 Roll Ups, Calories 259 kcal, Carbohydrate 20 g, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 998 mg, Fiber 4 g, Sugar 10 g

CHEESY ZUCCHINI LASAGNA ROLL-UPS

Cheesy Zucchini Lasagna Roll-Ups image

Make the most of your garden bounty with this irresistible dish of zucchini slices rolled up around a gooey filling of ricotta and mozzarella, baked with a tomato sauce and topped with crispy Italian bread crumbs.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

4 medium zucchini, cut lengthwise into 16 (1/4-inch) strips
4 tablespoons olive oil
3/4 teaspoon salt
1 cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1 cup ricotta cheese (8 oz)
1 cup shredded mozzarella cheese (4 oz)
1/2 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
1 egg yolk
2/3 cup Progresso™ Italian panko crispy bread crumbs

Steps:

Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
Spread pasta sauce in baking dish; set aside.
In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
Let stand 10 minutes before serving.

Nutrition Facts : Calories 500, Carbohydrate 22 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 23 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 9 g, TransFat 1/2 g

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