I am still making my way through all the zucchini my THREE plants are producing, which is A LOT. Idaho is the best place we have ever lived as far as zucchini production goes. It’s been amazing!
This recipe is a great, and such a good option for a meatless meal. Plus, it’s low carb and low fat. So, it should fit almost any food lifestyle you are currently in.
Start by slicing your zucchini fairly thin. I used a mandoline, but if you don’t have one, just use a sharp knife. You want it to be thick enough to hold up to the rolling and baking, but not too thick that’s it’s hard to roll.
Next, lay the slices out on a towel or paper towel.
Sprinkle with salt.
This helps to draw out the moisture that would be released during baking.
It’s hard to see, but this is what the slices look like after about 30 minutes. Plenty of moisture came to the surface. Dab with towel to remove moisture.
Prepare your filling.
Spread across slices in a fairly thin layer.
Roll. Don’t worry about it squishing out the sides. It gets completely covered in sauce, so it doesn’t need need to be pretty.
I added all the extra filling around the sides of the rolls.
Top with the sauce. I tapped the pan down to make sure it fills between cracks.
Top with cheese.
Although the overflowing pan makes for beautiful photos, it makes for a messy oven.
I didn’t realize it was spilling over until it had already spilled over quite a bit. Annoying….
It’s best served right away. I love it smoking hot!
Look at that steam!
We served our’s with a multi colored corn we got from some friends. There are a lot of cornfields in our area!
Zucchini Lasagna Rollups
- 1-2 large zucchini, sliced into 1/8 thick slices
- 2 teaspoon salt
- 2 cups low fat ricotta
- 1/4 cup Parmesan
- 1 cup mozzarella, divided
- 2 eggs
- 1 teaspoon salt
- 2-3 cups spaghetti sauce
- 1 teaspoon basil
- 1/2 teaspoon oregano
- Place zucchini slices on towel or paper towel. Sprinkle with salt and allow to sit for at least 30 minutes. The salt will pull the moisture from the zucchini slices. Pat dry once you have let it sit. Preheat oven to 375 degrees.Spray an 8×8 pan to prepare. In small bowl, mix the ricotta, parmesan, 1/2 cup mozzerella, eggs, salt, basil and oregano.Spread mixture across zucchini slices. Roll and place in pan.Cover rolls with sauce. Tap to have the sauce fill in between the rolls. Top sauce with the remaining 1/2 cup mozzarella.Bake until the cheese is melted and golden and the zucchini are soft, but not mushy. I prefer to eat immediately, I love it warm. Now, sit back and enjoy. You deserve it!