How to Make Zucchini Lasagna Rolls | EatingWell

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese lowers calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while still melting well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

marinara sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Homemade sauce can be fresher and lower in sodium.

Preheat the oven to 375°F (190°C).

Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife.

Sprinkle salt on the zucchini slices and let them sit for 10 minutes to draw out moisture.

Pat the zucchini dry with paper towels to remove excess moisture.

In a mixing bowl, combine ricotta cheese, egg, spinach, basil, oregano, salt, and black pepper until well mixed.

Spread a thin layer of marinara sauce on the bottom of a baking dish.

Take a zucchini slice, place a spoonful of the ricotta mixture at one end, and roll it up tightly.

Place the rolled zucchini seam-side down in the baking dish.

Repeat with the remaining zucchini slices and filling mixture.

Top the rolls with remaining marinara sauce and sprinkle with mozzarella and parmesan cheese.

Cover the baking dish with foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Let the dish cool for 5 minutes before serving, garnished with fresh parsley.

Cooking Techniques

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Dietary

Allergens