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Easy Low Carb Zucchini Lasagna Roll-Ups

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A healthy, low-carb twist on traditional lasagna using thin zucchini strips rolled around a creamy ricotta and spinach filling, topped with marinara and mozzarella cheese.

Ingredients

Scale
  • 3 medium zucchinis, sliced lengthwise into thin strips (about 1/8-inch thick)
  • 1 cup (240g) ricotta cheese, full-fat or part-skim
  • 1/2 cup (120g) cottage cheese, small-curd preferred
  • 1 large egg, room temperature
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 2 cups (about 60g) fresh spinach, chopped and lightly sautéed
  • 2 cloves garlic, minced
  • 2 cups (480ml) marinara sauce, homemade or store-bought
  • 1/4 cup (10g) fresh basil, chopped (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
  2. Slice the zucchini lengthwise into strips about 1/8-inch thick using a mandoline or sharp knife. Lay slices on a clean kitchen towel, sprinkle lightly with salt, and let sit for 10 minutes. Pat dry to remove moisture.
  3. Heat a tablespoon of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, then add chopped spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
  4. In a large bowl, combine ricotta, cottage cheese, egg, Parmesan, sautéed spinach and garlic, chopped basil (if using), salt, and pepper. Mix until smooth and well combined. Adjust seasoning to taste.
  5. Spread about 2 tablespoons of filling evenly on each zucchini strip. Carefully roll up each strip starting from the narrow end and place seam-side down in the prepared baking dish, packing them snugly but gently.
  6. Pour marinara sauce evenly over the roll-ups and sprinkle shredded mozzarella on top.
  7. Cover loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes or until cheese is golden and bubbly. Watch closely during the last 10 minutes to avoid over-browning.
  8. Let the dish cool for 5 minutes before serving to help the roll-ups set.

Notes

Salting and patting dry zucchini slices is essential to avoid watery roll-ups. If zucchini strips feel too floppy, roast them for 5 minutes before filling. Covering the dish during baking keeps moisture in; remove foil at the end for a golden top. You can prepare roll-ups a day ahead and refrigerate before baking. Freeze unbaked roll-ups for up to 2 months.

Nutrition

Keywords: zucchini lasagna, low carb, healthy dinner, zucchini roll-ups, gluten-free, vegetarian, easy recipe

Find it online: https://oracooks.com/easy-low-carb-zucchini-lasagna-roll-ups-recipe-for-perfect-healthy-meals/