Zucchini Lasagna Rolls Recipe
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
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Servings
6 servings
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Calories
215 kcal
-
Cuisine
Italian-American Fussion
Zucchini Lasagna Rolls Recipe
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Try this Zucchini Lasagna Roll-Ups recipe for an easy low-carb, gluten-free and keto-friendly dinner. Made with thinly sliced zucchini, it is a healthier alternative to lasagna rolls made with pasta.
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Ingredients
- 3 medium zucchini thinly sliced* (36 slices/rolls in total)
- 8 ounces full-fat ricotta cheese excess liquid drain if there is any (skim cheese would also work)
- 1 tablespoon olive oil
- ½ small onion finely minced, or a small onion (½ cup)
- ½ pound ground turkey
- 6 oz. fresh baby spinach or frozen spinach thawed and drained
- 1 large egg
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon garlic powder or one minced garlic
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2/3 cup Tomato Basil Sauce or your favorite Marinara Sauce
- 1/2 cup mozzarella cheese shredded
- ½ teaspoon red pepper flakes optional
- Handful of fresh basil leaves as garnish
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Instructions
- Slice zucchini lengthwise using a y-peeler, mandolin slicer or a sharp knife as thinly as you can. We recommend zucchini slices to be ⅛-inch thick if possible.
- Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.
- Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add onion and turkey. Sautee, break up the large chunks of the meat using a wooden spoon and cook until it has crumbled and browned, approximately for 2 minutes. Add the spinach and cook until fully wilted, for 1-2 minutes. Remove from the heat and set aside to cool. Drain off any excess liquid, if there is any, in the skillet.
- To prepare the filling: In a large bowl, add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.
- Add the now-cooled turkey spinach mixture to the filling and stir to combine.
- Preheat the oven to 375 degrees F.
- To assemble, start by spreading the bottom of a 9x13 inch baking dish with half of the tomato sauce.
- Next, bring a sheet of zucchini, place a tablespoon of the filling mixture towards the bottom, and gently spread it using the back of a spoon, leaving approximately ½ inch of the slice uncovered (this will help avoid the filling from squeezing out when rolling.) If some of the filling spills over the side of the slice, gently push it into the center of the slice.
- Gently roll the slice toward the uncovered end. As you roll, using your fingers, try to keep the filling in the roll.
- Place the roll seam side down into the baking dish. Repeat the process until all slices are rolled. In the end, you should have approximately 36 rolls.
- Spread the remaining tomato sauce on top and sprinkle the mozzarella cheese evenly over.
- Bake uncovered for 20 minutes or until bubbly brown.
- Remove from the oven and let it rest for 15 minutes. Garnish with basil and serve.
Notes
- : This recipe makes 36 zucchini rolls, which we think is ideal for 6 servings. The nutritional values below are per serving.
- : To make it ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish plastic wrap and store for up to three days in the refrigerator.
- : Bring the leftovers to room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
- : To freeze, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
- : Thaw it in the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes).
- : When reheating your zucchini rolls, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.
- Yields: This recipe makes 36 zucchini rolls, which we think is ideal for 6 servings. The nutritional values below are per serving.
- Make ahead: To make it ahead of time, assemble and bake the dish as instructed. Then, let the rolls cool to room temperature and remove any excess liquid. Cover the dish plastic wrap and store for up to three days in the refrigerator.
- Store: Bring the leftovers to room temperature, drain any extra liquid and transfer them to an airtight container. You may then store them in the refrigerator for up to three days.
- Freeze: To freeze, let the dish reach room temperature and remove as much excess liquid as possible. Then, transfer them to an airtight container or wrap your dish as tightly as possible with a few layers of stretch film to avoid freezer burn. You can then freeze this recipe for up to a month.
- Thaw: Thaw it in the fridge overnight. Then, drain off any excess liquid and reheat them at 350 degrees F. until warm (about 20-30 minutes).
- Reheat: When reheating your zucchini rolls, first remove as much excess moisture as possible. Then, place them in a 350-degree F. oven for 20-30 minutes or until heated.
Nutrition Information
Show Details
Calories
215kcal
(11%)
Carbohydrates
9g
(3%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
77mg
(26%)
Sodium
520mg
(22%)
Potassium
701mg
(20%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
3336IU
(67%)
Vitamin C
28mg
(31%)
Calcium
215mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 77mg | 26% |
| Sodium | 520mg | 22% |
| Potassium | 701mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3336IU | 67% |
| Vitamin C | 28mg | 31% |
| Calcium | 215mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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