Low-Carb Zucchini Lasagna Rolls

Low carb, vegetarian, keto, gluten-free
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Who doesn't love lasagna? These vegetarian zucchini lasagna rolls filled with ricotta, parmesan and mozzarella cheese are delicious!

 

It looks and tastes delicious and is suitable for everyone: keto diet, low-carb, vegetarian, gluten intolerant, carnivores or anyone who likes lasagna and doesn't want to feel guilty!

 

 

 

 

 

 

 

 

Zucchini makes any recipe much healthier, lighter and without losing flavor. It is a perfect substitute for any type of pasta recipe because of its texture and how it's soft when cooked.

 

Some tips that will help you make this recipe come out much better:

- If you are not a vegetarian, you can add ground beef, turkey, or chicken to make a meaty version.

- For the rolls to be perfect, they must be thin, but not too thin so that they do not fall apart. You can help yourself with a potato peeler or a knife.

- Zucchini contains a large volume of water, so if we don't want to end up with a lasagna full of water, we must bake the zucchini first for 15 minutes. This step also helps to smooth it out and make it easier to roll.

 

 

 

 

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Zucchini Lasagna Rolls

 

 

Prep Time: 15 minutes             Cook time: 45 minutes             Total time: 60 minutes

 

Servings: 2

 
Ingredients:

2 large zucchinis

1/4 cup (approx. 20g) grated parmesan cheese
3/4 cup (approx. 65g) grated mozzarella cheese
140g of ricotta cheese

1 egg
1 cup (approx. 180 g) of marinara sauce (if you buy it, make sure it has no sugar or anything like that to make it keto or low carb)
Salt and pepper to taste
1/2 tablespoon avocado or olive oil (or you can use spray)

Cookware:

Large bowl for mixing the ingredients

Baking tray

Deep glass container (or a deep oven-friendly container)

 

Process:
  • Preheat the oven to 400°F or 205°C.

  • Grease a baking tray with coconut or avocado oil spray and set it aside to use in the next step.

  • Cut the zucchinis into thin slices and place them on the previously greased tray.

  • Place it in the oven for 10-12 minutes.

  • While the zucchinis are in the oven, mix the ricotta cheese, parmesan cheese, 1/4 cup of the mozzarella cheese, the egg, salt, and pepper. Stir until everything is well mixed.

  • Remove from the oven and let it cool for about 5 minutes before handling. Leave the oven on to cook the entire recipe.

  • In the glass casserole that you are going to use, spread a little of the tomato sauce as a base.

  • Assemble the rolls by placing a strip of zucchini on a flat surface and sprinkling a little of the mixture, tomato sauce and a pinch of leftover mozzarella cheese on top of each individual strip. Roll up and place in the saucepan. Repeat with the remaining rolls. Drizzle the remaining sauce (if any) over the rolls and sprinkle with the remaining mozzarella cheese.

  • Bake uncovered for 20-25 minutes at 400°F or 205°C or until cheese is melted and bubbly.

  • Serve & Enjoy!

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