Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.
By Hilary Meyer | Updated on September 19, 2023
Tested by EatingWell Test Kitchen
Prep Time: 45 mins
Additional Time: 30 mins
Total Time: 1 hr 15 mins
Servings: 6
Yield: 24 rolls
Nutrition Prole:
High-Calcium Bone-Health Healthy Pregnancy Healthy Aging Soy-Free Vegetarian High-Protein Egg-Free Gluten- Free Low-Calorie
Ingredients:
3 large zucchini, trimmed (about 4 pounds)
4 tablespoons extra-virgin olive oil, divided
1⁄4 teaspoon salt plus a pinch, divided
2 cups crushed tomatoes
1 teaspoon Italian seasoning
4 teaspoons minced garlic, divided
1⁄4 teaspoon crushed red pepper
2 1⁄2 cups part-skim ricotta cheese
1⁄4 cup grated Parmesan cheese
1⁄2 teaspoon ground pepper
1⁄4 cup chopped almonds
Directions:
Step 1
Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
Step 2
Slice each zucchini lengthwise into 1/4- to 1/8-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Brush the strips with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.
Step 3
Reduce oven temperature to 350 degrees.
Step 4
Combine tomatoes, Italian seasoning, 2 teaspoons garlic and crushed red pepper in a large bowl. Spread the mixture in a 9-by-13-inch baking dish. Combine ricotta, Parmesan, pepper and 1 teaspoon garlic in a medium bowl.
Step 5
When the zucchini is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Roll up the slices and place them in the baking dish seam-side down. Bake until hot, 25 to 30 minutes.
Step 6
Meanwhile, place almonds, the remaining 1 teaspoon garlic and the remaining pinch of salt in a mini food processor. Process until ground to a coarse meal. Heat the remaining 1 tablespoon oil a medium skillet over medium heat. Add the almond mixture and cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. Serve the lasagna rolls topped with the almond mixture.
Originally appeared: EatingWell.com, November 2017
Nutrition Facts:
Per serving: Serving Size 4 rolls 324 calories; total fat 22g ; saturated fat 7g ; cholesterol 35mg ; sodium 447mg ; total carbohydrate 19g; dietary fiber 4g; total sugars 8g; protein 17g; vitamin c 38mg; calcium 380mg; iron 2mg; potassium 855mg
See original recipe on EatingWell: https://www.eatingwell.com/recipe/261689/zucchini-lasagna-rolls/
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