This is a really simple, yummy “pasta” fix! If you’re trying to cut out carbs or reduce them and you are craving some good ol’ pasta, try this zucchini bake!
The trickiest part is slicing the zucchini. Carefully slice the zucchini in thin strips. You should get about 7 slices per zucchini. You’ll bake the zucchini a bit just to soften before you add your filling. This makes it easier to roll up as well.
The next part is easy. Evenly distribute and spread the cheese mixture on each baked zucchini. Gently roll each slice and place in a pan with tomato sauce on the bottom.
Sprinkle mozza evenly on each roll. Then bake for 20 minutes! It’s really quite simple to create and it’s good for you! The ricotta cheese is really delicious and it’s high in protein and a good source of calcium. It’s also lower in lactose than most dairy products. Give this recipe a try, I think you’ll like it!
Lasagna Styled Zucchini Rolls
Ricotta stuffed zucchini rolls with mozza and tomato sauce
Ingredients
- 2 small-medium zucchinis sliced thin about 14 slices
- 1 tbsp olive oil
- salt and pepper
- 1/2 cup ricotta cheese
- 1 egg
- 1/4 cup grated parmesan
- pinch salt
- 2 basil leaves, chopped fine
- 1/2 cup mozzarella, grated
- 1 jar tomato sauce or low sugar pasta sauce
Instructions
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Preheat oven to 400F. Slice zucchini thinly length wise. Lay out zucchini on cookie sheet lined with parchment paper. Brush olive oil on each zucchini slice and add salt and pepper. Bake in oven for 15 minutes. Remove from oven and let cool.
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Meanwhile, mix together the ricotta, egg, salt, parmesan cheese and basil leaves. (If using dried basil, add 1 tsp.)
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Spread out tomato sauce in the bottom of 8x10 pan.
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Evenly distribute cheese mixture on zucchini slices and spread out. Roll each zucchini slice. Place each roll on the tomato sauce. Sprinkle mozzarella evenly on all the rolls.
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Bake at 400F for 20 minutes.
