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+ servings
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.
zucchini lasagna roll ups in a cast iron pan
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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

  1. 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.
  2. 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.
  3. In a bowl combine the ricotta, egg, 1/2 cup of Parmesan cheese and 1/2 cup of mozzarella.
  4. Add ground beef mixture to the ricotta mixture and mix to combine.
  5. Preheat oven to 375 F.
  6. Add tomato sauce to the bottom of a baking dish or a 10-inch cast iron skillet.
  7. Spread about 1 1/2 tbsp of the filling over each zucchini stripe and roll.
  8. Place rolls vertically in the skillet over the sauce.
  9. Sprinkle with the remaining mozzarella cheese.
  10. Bake for 30 minutes, or until the cheese is bubbly and zucchini is cooked.
  11. Serve.
Course: Main Course
Cuisine: Italian
Keyword: zucchini lasagna roll ups

Nutrition Information

Calories: 250, Fat: 17g, Saturated Fat: 8g, Cholesterol: 78mg, Sodium: 739mg, Potassium: 452mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 3g, Protein: 17g, Vitamin A: 735%, Vitamin C: 15.3%, Calcium: 250%, Iron: 1.8%