Description
Delicious and healthy Zucchini Roll Ups, a low-carb alternative to traditional lasagna rolls. Thinly sliced zucchini are roasted, filled with a creamy ricotta and Parmesan mixture, layered with mozzarella, and topped with a flavorful tomato sauce before baking to perfection. This dish is perfect as a light dinner or an impressive side.
Ingredients
Zucchini Rolls
- 3 medium Zucchini (~1 1/2 lb)
- 2 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
- 6 oz Whole milk ricotta cheese
- 1/4 cup Grated Parmesan cheese
- 1 large Egg
- 1/2 tsp Italian seasoning
- 1 cup Mozzarella cheese (shredded)
Tomato Sauce
- 10 oz Tomato sauce (no sugar added)
- 1/2 tbsp Olive oil
- 1/2 tbsp Balsamic vinegar
- 1/2 tsp Italian seasoning
- 1 clove Garlic (finely minced)
- Sea salt (optional, to taste)
Topping
- 1/2 cup Mozzarella cheese (shredded)
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 400 degrees F (204 degrees C) and line a large baking sheet with parchment paper to prevent sticking.
- Slice zucchini: Cut off the ends of the zucchini and use a mandoline to slice them lengthwise into thin sheets about 1/4 inch (6.35 mm) thick for even cooking.
- Season and roast zucchini: Lay the zucchini slices in a single layer on the prepared baking sheet. Brush both sides with olive oil, then sprinkle with sea salt and black pepper. Roast for 15-20 minutes until soft and mostly dried out.
- Prepare tomato sauce: While zucchini roasts, mix together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic in a small bowl. Adjust salt to taste if desired. Spread 3/4 cup of this sauce evenly at the bottom of an 8×8-inch glass casserole dish, reserving the remainder for later.
- Make ricotta filling: In a medium bowl, combine ricotta cheese, grated Parmesan, egg, and Italian seasoning, mixing well to create a smooth filling.
- Dry zucchini slices: Remove roasted zucchini from the oven and arrange slices on a cutting board. Gently pat dry with paper towels to remove any excess moisture or oil for better rolling.
- Assemble roll ups: Spread about one tablespoon of the ricotta mixture on each zucchini slice and sprinkle with about one tablespoon of shredded mozzarella. Roll each slice tightly and place them seam side down into the prepared baking dish in a single layer.
- Add sauce and cheese topping: Spoon 1/2 tablespoon of the reserved tomato sauce over each zucchini roll, followed by 1/2 tablespoon of shredded mozzarella cheese per roll.
- Bake: Bake the assembled zucchini roll ups in the oven for about 10 minutes, until the cheese on top has melted and started to bubble.
- Garnish and serve: Remove from oven and garnish with fresh basil leaves if desired. Serve warm as a satisfying, low-carb lasagna alternative.
Notes
- Use a mandoline slicer for uniformly thin zucchini slices, ensuring even roasting and rolling.
- Patting zucchini slices dry after roasting helps prevent sogginess and makes rolling easier.
- The egg in the ricotta filling helps bind the mixture and adds richness.
- You can substitute whole milk ricotta with part-skim ricotta for lower fat content if preferred.
- Fresh basil garnish adds color and a fragrant finishing touch but is optional.
- This dish can be prepared ahead by assembling and refrigerating before baking.
- Leftover roll ups can be stored tightly covered in the refrigerator for up to 3 days and reheated gently.
