Zucchini Lasagna Rolls
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
40 mins
-
Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
4 servings
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Calories
938 kcal
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Course
Main Course
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Cuisine
Italian
Zucchini Lasagna Rolls
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These zucchini lasagna rolls are the perfect summertime fresh vegetable-filled meal! Thinly sliced zucchini stuffed with a cheesy ricotta mixture and covered in a meaty tomato basil sauce.
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Ingredients
- 4 medium size zucchinis
- kosher salt
- 1 pound ground beef
- 1 24 ounce jar basil tomato sauce
- black pepper to taste
- 2 cloves garlic minced
- 2 cups of fresh minced spinach
- 1-1/2 cup of mozzarella cheese divided
- 1-1/4 cup of ricotta cheese
- 1/2 cup of shredded Parmesan Cheese
- 1 large egg
Instructions
- Slice the zucchinis into thin strips using a knife or with a mandolin. The mandolin makes it much easier. The number of slices will depend on the size of your zucchini but you should get 6-8 slices PER zucchini.
- Place the zucchini strips on paper towels and sprinkle salt on top. After 15 minutes, turn them over and repeat. This will sweat out moisture.
- After 30 minutes have passed, squeeze the zucchinis to remove the rest of the water.
- While the zucchini slices are sweating prepare the sauce and filling.
- Place a skillet on medium-high heat.
- Add the ground beef to the skillet and break up with a spatula.
- Season the ground beef with black pepper and a pinch of kosher salt.
- Cook until the beef is no longer pink.
- Add in the garlic cloves and saute for 30 seconds or until the garlic is fragrant.
- Drain the fat off the ground beef and pour the jar of tomato sauce into the ground beef. Stir to combine and remove from the heat.
- Preheat the oven to 400 degrees F.
- In a medium bowl, combine fresh minced spinach, ricotta cheese, 1 cup of mozzarella cheese, shredded Parmesan cheese, and egg.
- Stir to combine.
- Spread a ladle full of sauce to the bottom of a 9x13 baking dish. Spread the sauce over the bottom of the dish.
- Spread 1-1/2 teaspoon of the ricotta mixture onto each zucchini and roll up and place in the baking dish.
- Spread the rest of the sauce on top of the rolls and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Bake for 30 minutes or until the cheese is completely melted and is bubbling.
- Serve immediately and enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
938kcal
(47%)
Carbohydrates
26g
(9%)
Protein
82g
(164%)
Fat
57g
(88%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
22g
Trans Fat
1g
Cholesterol
275mg
(92%)
Sodium
1179mg
(49%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 938 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 938kcal | 47% |
| Carbohydrates | 26g | 9% |
| Protein | 82g | 164% |
| Fat | 57g | 88% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 22g | 129% |
| Trans Fat | 1g | 50% |
| Cholesterol | 275mg | 92% |
| Sodium | 1179mg | 49% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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