Zucchini Lasagna Roll-Ups (Low-Carb Recipe)
These Zucchini Lasagna Roll-Ups are as delicious as they are gorgeous! 😍 (Full recipe below -- follow along for more details about my upcoming weeknight dinners cookbook!)
This healthier, lower-carb, and veggie-packed twist has all of the traditional Italian flavors you know and love, but taken up a notch with a simple homemade seasoning mix.
Plus, my secret salt trick will ensure you don’t end up with a watery mess!
Recipe below, but you can find the printable version by searching “evolving table zucchini lasagna roll-ups” into your favorite search engine.
RECIPE: https://www.evolvingtable.com/zucchin...
INGREDIENTS:
3 large zucchini
1 teaspoon salt divided
1 tablespoon olive oil
½ small sweet onion finely diced
3 garlic cloves finely minced
1 pound 90/10 ground beef
2 cups shredded mozzarella cheese divided
1 cup whole milk ricotta
½ cup grated Parmesan cheese
1 large egg
2 teaspoons dried Italian seasoning
¼ teaspoon black pepper
1 24-ounce jar marinara sauce
INSTRUCTIONS
1. Preheat the oven to 400°F.
2. Cut and remove ½-inch from each end of the zucchini. Using a mandoline, cut zucchini lengthwise into ⅛-inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
3. Line a large baking sheet with paper towels. Lay zucchini flat, it’s ok if the pieces overlap slightly, and sprinkle with ½ teaspoon salt. Let sit for at least 15 minutes.
4. In a large saucepan, heat 1 tablespoon of oil over medium heat. Add onion and cook for 2 minutes. Add minced garlic and continue cooking for another 30 seconds, or until fragrant.
5. Push the onion and garlic to the side of the skillet and add ground beef. Cook, breaking apart with a wooden spoon or spatula, for about 7-8 minutes. Meanwhile, line a plate with paper towels. Once beef is no longer pink, transfer to the paper towel-lined plate, leaving any residual grease in the pan.
6. In a large bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasoning, remaining ½ teaspoon salt, and black pepper. Mix until well combined. Add the meat mixture to the cheese mixture and stir with a spatula until well mixed.
7. Pour half of the marinara sauce into the bottom of a 9-inch square or 7 x 11-inch baking dish.
8. Pat zucchini dry with additional paper towels. Spread 1 ½ tablespoons of the meat and cheese mixture along a zucchini slice. Roll zucchini slice up and place in the baking dish. Repeat with remaining cheese mixture and zucchini slices. Pour remaining marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
9. Bake for 25-30 minutes, or until the cheese begins to brown slightly. Serve with fresh parsley and enjoy!