I hopped on the zoodle (zucchini noodle) train ages ago and ever since I’ve been searching for new ways to reinvent dishes I already adore. Substituting zucchini for pasta can help you get your greens and lighten up traditional carb-filled meals. Next time you’re craving lasagna switch it up and choose the veggie route, your body will thank you.
Zucchini Lasagna Rolls
Ingredients
Instructions
To make the ricotta filling, toss the ricotta, cottage cheese, parsley, basil, salt, garlic powder, red pepper flakes, and pepper into a food processor and blend until smooth. Refrigerate until you’re ready to use it.
Slice the zucchini lengthwise so each piece is approximately 1/4 inch wide.
Brush both sides of the zucchini with oil and sprinkle with salt and pepper.
Heat a pan to medium heat and cook each side of the zucchini for 2 minutes.
On each zucchini plank evenly spread about a tablespoon of the ricotta filling, then roll.
Spread a 1/4 cup of marinara sauce into a casserole dish and then add each of the zucchini rolls on top. Pour the remaining marinara sauce on top and sprinkle on that cheese.
Bake for 20-25 minutes at 375°F. Let it cool and then enjoy the melted cheesy goodness.