Description
Roll ups made with thin slices of zucchini instead of pasta, filled with ricotta cheese and meat sauce.
Ingredients
Scale
- 6 medium zucchini
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 (15 ounce) container ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking dish.
- Slice the zucchini lengthwise into thin strips, about 1/8 inch thick. You may need a mandoline for best results.
- Heat the olive oil in a skillet over medium heat. Cook the ground meat until browned. Drain any excess fat.
- In a bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well. Stir in the cooked meat.
- Lay out the zucchini strips flat. Spread an even layer of the ricotta mixture over each strip.
- Roll each zucchini strip tightly, starting from one end. Place the rolls seam-side down in the prepared baking dish.
- Pour the marinara sauce over the zucchini rolls.
- Sprinkle the mozzarella cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
Notes
- If you prefer a vegetarian option, substitute the ground meat with cooked lentils or mushrooms.
- You can prepare the sauce and filling a day ahead of time.
- Prep Time: 25 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 roll ups
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 9
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 75
Keywords: zucchini lasagna, roll ups, low carb pasta substitute, ricotta filling, baked zucchini