Italian Zucchini Roll-Ups

I finally finished eating all of the vegetables from my harvest (which included about 15 heads of kale!). I am definitely going to miss the days of walking around back to cut my lettuce for lunch. My last hope for harvest are my tomatillo plants that I brought inside. They have a TON of little tomatillos on them, but I am not sure if they are going to grow inside… Fingers crossed!

This recipe is great for multiple reasons. It is easy. It is quick. It is healthy (ish). It is delicious! We all know about zucchini noodles to sub for spaghetti, but you can also sub strips for lasagna noodles. Using zucchini instead of lasagna noodles makes this gluten-free and lowers the amount of carbs- hence me calling it healthy (ignore the cheese =p). I would love to make this dish again with pesto instead of marinara too!

Italian Zucchini Roll-Ups

A healthier, low-carb replacement for lasagna!

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 207 kcal

Ingredients

  

• 2 large zucchini
• 1/4 yellow onion minced
• 1/2 red bell pepper minced
• 2 cloves garlic minced
• 1 c ricotta cheese
• 1/2 c shredded mozzarella cheese plus 1/2 c for topping
• 1 t crushed red pepper flakes
• 1/2 t black pepper
• 1 t salt
• 1/4 c fresh basil chopped, plus 1/4 c for garnish
• 2 c marinara
• crushed red pepper flakes and dried oregano for garnish

Instructions

 

• Preheat oven to 375F.
• Bring a medium pot of water to a boil.
• Slice zucchini into long thin strips on a mandolin. (You want them to be thin enough to roll, but not so thin they break).
• Blanch the zucchini in the boiling water for a couple of minutes, until they begin to soften.
• Shock the zucchini in cold water to stop it from cooking further.
• In a medium bowl, combine the ricotta, mozzarella, onion, red pepper, garlic, red pepper, black pepper, salt and 1/4 c basil.
• To assemble, scoop a heaping tablespoon of filling onto a strip of zucchini. Roll up the zucchini and place seam-side down in oiled baking dish. Repeat until all the zucchini and filling are used.
• Pour marinara over the roll-ups, top with remaining 1/2 c mozzarella, crushed red pepper flakes and dried oregano (optional).
• Bake at 375F until zucchini is cooked and cheese is bubbly, about 20 minutes. Garnish with fresh basil before serving.

Keyword Healthy, low-carb, zucchini

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