Ingredients:
4 large zucchinis, sliced lengthwise into 1/8-inch thick strips
1 tablespoon olive oil
Salt and pepper, to taste
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 large egg
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
2 cups marinara sauce
Fresh basil, chopped (for garnish)
Directions:
Prep the Zucchini: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Lay the zucchini slices in a single layer on the baking sheet, drizzle with olive oil, and season with a little salt and pepper. Bake for 5 minutes to soften, then set aside to cool slightly.
Make the Cheese Filling: In a medium bowl, mix together the ricotta cheese, 1/2 cup of shredded mozzarella, 1/4 cup of grated Parmesan, the egg, minced garlic, and dried Italian seasoning. Season with a pinch of salt and pepper to taste.
Assemble the Roll-Ups: Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish. Take a zucchini slice and spread a spoonful of the cheese mixture along one side. Roll up the zucchini slice tightly and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices.
Top with Sauce and Cheese: Pour the remaining 1 cup of marinara sauce over the zucchini rolls in the baking dish. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Serve: Remove from the oven and let the dish cool for a few minutes. Garnish with freshly chopped basil before serving. Enjoy this delicious, low-carb twist on traditional lasagna!
Nutritional Information:
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 220 kcal per serving | Servings: 4 servings
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