Zucchini Lasagna Roll Ups
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.
Servings: 8
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.
Nutrition
Calories: 250kcal | Carbohydrates: 6g | Protein: 17g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 78mg | Sodium: 739mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 15.3mg | Calcium: 250mg | Iron: 1.8mg