Servings: 8
Zucchini Lasagna Roll Ups
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Low-Carb Zucchini Lasagna Roll Ups - easy to make, festive, flavorful and delicious low-carb meal. A healthier spin on regular lasagna, these combine tender zucchini ribbons, filled with a mixture of ground beef, ricotta, mozzarella and Parmesan cheese and smothered in tomato sauce.
Ingredients
- 3 medium zucchini — cut into 1/8-inch thick stripes lengthwise (about 30 strips)
- 1 tsp salt
- 2/3 lb ground beef
- 1 tsp salt for the ground beef
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp oregano
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1 tsp paprika
- 2/3 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1 egg
- 1/4 tsp garlic powder
- 1/2 tsp basil
- 1 cup tomato or marinara sauce
- 1 1/2 cups mozzarella
Instructions
-
Line the sliced zucchini on a large baking sheet or cutting board and season with salt on both sides. Let them stand for 15 minutes, then wipe off the released water.
-
Season ground beef with salt, pepper, onion powder, thyme, oregano, garlic powder and paprika. Cook in a skillet for 7-10 minutes, until fully cooked.
-
In a bowl combine the ricotta, egg, 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
-
Add ground beef mixture to the ricotta mixture and mix to combine.
-
Preheat oven to 375 F.
-
Add tomato sauce to the bottom of a baking dish or a 10-inch cast iron skillet.
-
Spread about 1 1/2 tbsp of the filling over each zucchini stripe and roll.
-
Place rolls vertically in the skillet over the sauce.
-
Sprinkle with the remaining mozzarella cheese.
-
Bake for 30 minutes, or until the cheese is bubbly and zucchini is cooked.
-
Serve.
Course:
Main Course
Cuisine:
Italian
Keyword:
zucchini lasagna roll ups