Zucchini Lasagna Roll Ups
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
434 kcal
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Course
Dinner
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Cuisine
Italian-American Fussion
Zucchini Lasagna Roll Ups
Description
In this recipe, filling ingredients including browned Italian sausage, lean ground turkey, and sautéed onions combine with aromatic minced basil, oregano, and thyme. Garlic enhances the savory depth. This mixture cools before ricotta, beaten egg white, Parmesan cheese, and seasoning are incorporated to create a firm, flavorful filling.
Using a vegetable peeler, long thin zucchini strips are made, salted, and rested to draw out water, preventing sogginess during baking. Each zucchini strip is filled and rolled up tightly, then placed over a bed of marinara sauce in a baking dish. Additional marinara sauce and fresh basil leaves provide flavor and moisture during baking at 375˚F until heated through.
The finished roll ups showcase tender but not mushy zucchini enveloping a moist, herbaceous meat and cheese filling. This approach reduces carbs from traditional pasta and highlights fresh garden produce combined with savory meats and cheese. The fresh herbs and hand-prepared filling give it a balanced, layered taste experience.
Ingredients
filling
- 2 ½ tablespoons olive oil extra virgin, divided
- ½ pound Italian turkey sausage
- ½ pound ground turkey lean
- ½ onion small, finely diced
- 2 garlic cloves, minced
- 1 tablespoon basil minced
- 1 ½ teaspoons oregano minced
- 1 ½ teaspoons thyme minced
- 1 cup ricotta cheese part skim
- 1 egg large, white, beaten until frothy
- ¼ cup Parmesan Cheese plus more for garnish, grated
- salt to taste
- black pepper to taste
roll ups
- 4 zucchini large, ends trimmed
- 1 tablespoon salt
- 4 to 5 basil fresh leaves
- 3 cups marinara sauce or marinara of choice
Instructions
- Preheat oven to 375˚F.
- For filling: Pour 1 ½ tablespoons oil into a large skillet and place over medium-high heat. Add sausage and ground turkey and brown for 4 to 5 minutes, breaking up into small piece with a wooden spoon.
- Strain meat from skillet and place into a large mixing bowl. Set aside.
- Drain grease from skillet and place back over medium-high heat. Add remaining oil and sauté onion for 3 to 4 minute. Add garlic and herbs and continue to sauté for an additional 2 minutes.
- Transfer mixture to bowl with the meat and allow mixture to cool, about 15 minutes.
- Add remaining filling ingredients into the mixing bowl, season with salt and pepper and stir together until fully combined. (if mixture is too soft, refrigerate for 1 hour to firm up)
- Using a potato peeler, peel thin, long strips from each zucchini, lengthwise.
- Spread zucchini strips onto a baking sheet in a single layer and season with tablespoon of salt. Allow zucchini to sit for 20 minutes. Lightly pat zucchini dry.
- To assemble: Pour and evenly spread 2 cups marinara sauce into the bottom of a 9”X12” baking dish. Stir ½ cup marinara sauce into the filling mixture.
- Spread about 2 tablespoons of the filling mixture evenly over the top of one of the sliced zucchini sheets and tightly roll the zucchini into a tightly coil. Place filled and rolled zucchini into the baking dish, coil side up.
- Repeat step 9 until all of the zucchini strips and filling have been used and the baking dish is filled.
- Top dish with the remaining marinara sauce and a sprinkle of Parmesan and bake for about 20 minutes or until the dish is bubbling and the top has lightly browned. (Place entire dish under broiler for 1 minute if a crispier top is desired)
- Top dish with another sprinkle of grated Parmesan and fresh basil leaves and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 25g | 8% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 86mg | 29% |
| Sodium | 3464mg | 144% |
| Potassium | 1517mg | 32% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1670IU | 33% |
| Vitamin C | 68mg | 76% |
| Calcium | 325mg | 33% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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