These roll-ups are a low-carb option for regular lasagna. Stuffed with spinach, garlic and ricotta cheese, they offer a good amount of calcium and nutrients.
Ingredients (serves 5)
2 medium zucchinis, trimmed and sliced lengthwise into 20 1/8-inch-thick strips
Non-stick cooking spray
1 tablespoon cooking oil
2 cloves garlic, minced
2 cups spinach, fresh, chopped
1½ cups ricotta cheese
1 small lemon, zested
1 cup marinara sauce
1/2 cup mozzarella cheese, shredded
1/4 cup of fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
Preheat the oven to 425°F.
Cut off the ends of the zucchini. Using a vegetable peeler or mandolin, peel the zucchini into wide strips. Once you peel to the center on one side of the zucchini, flip it and continue to peel all 4 sides to the core. You should end up with multiple wide strips and a rectangle shaped zucchini core.
Spray a baking sheet and arrange zucchini strips in single layers on the prepared sheet.
Bake the strips, turning once, until tender, about 10 minutes.
Place the skillet over medium-high heat. Add the olive oil and sauté the garlic for about 30 seconds. Add the spinach and cook until wilted. Remove from the heat and add it to the bowl. Let it cool.
Add the ricotta and lemon zest to the spinach and mix together. Season with salt and pepper.
In a baking dish, pour one-half of the marinara sauce and spread it evenly in the dish.
Place one tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining marinara sauce and sprinkle with mozzarella cheese.
Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.
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