EASY ZUCCHINI ROLL-UPS
Roll up your favorite veggie in these Easy Zucchini Roll-Ups! These zucchini roll-ups feature ground turkey, ricotta cheese, Parm and mozzarella.
Provided by My Food and Family
Categories Home
Time 55m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Place zucchini slices in single layer on baking sheet sprayed with cooking spray. Bake 10 to 12 min. or until tender. Meanwhile, cook turkey in medium skillet on medium heat until done, stirring occasionally. Cool zucchini and turkey 5 min.
- Mix egg, ricotta, Parmesan and 1/2 cup mozzarella in medium bowl until blended. Add turkey; mix lightly.
- Spread 1/2 cup pasta sauce onto bottom of 8-inch square baking dish sprayed with cooking spray.
- Spread turkey mixture onto zucchini slices, adding about 2 Tbsp. turkey mixture to each zucchini slice; roll up. Place over sauce in baking dish; cover with remaining pasta sauce. Sprinkle with remaining mozzarella.
- Bake 25 min. or until zucchini roll-ups are heated through and mozzarella is melted.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 115 mg, Sodium 460 mg, Carbohydrate 9 g, Fiber 3 g, Sugar 6 g, Protein 27 g
ZUCCHINI ROLL-UPS
We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 175 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 643mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
ZUCCHINI ROLL UPS RECIPE
Zucchini rolls are fun to make and fun to eat! With just 15 minutes prep time, this EASY zucchini lasagna roll ups recipe is perfect for a light, low carb summer meal.
Provided by Maya | Wholesome Yum
Categories Main Course
Time 40m
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with parchment paper.
- Cut off the ends of the zucchini. Use a mandolin to slice the zucchini lengthwise into thin sheets, 1/4 inch (6.35 mm) thick.
- Arrange the zucchini slices in a single layer on the lined baking sheet. Brush both sides with olive oil, and sprinkle with salt and pepper.
- Roast zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.
- Meanwhile, in a small bowl, stir together tomato sauce, olive oil, balsamic vinegar, Italian seasoning, and minced garlic. Adjust salt to taste if needed. Spread 3/4 cup (177 ml) of the sauce at the bottom of an 8x8 square glass casserole dish (this one is the perfect size). Reserve the remaining sauce for later. Set aside.
- Meanwhile, in a medium bowl, stir together the ricotta, Parmesan, egg, and Italian seasoning.
- Arrange the zucchini slices in a single layer on a large cutting board. Pat dry with paper towels to soak up any extra water or oil.
- Spread a tablespoon of ricotta mixture over each zucchini slice. Sprinkle with a tablespoon of mozzarella. Roll up tightly and place sideways into the baking dish. Repeat with all the zucchini slices.
- Top each zucchini roll with 1/2 tablespoon (7 ml) of the remaining sauce, then 1/2 tablespoon (7.05 g) of mozzarella.
- Bake for about 10 minutes, until the cheese on top is melted. Garnish with fresh basil.
Nutrition Facts : Calories 350 kcal, Carbohydrate 12.1 g, Protein 22 g, Fat 24.7 g, SaturatedFat 6 g, Cholesterol 27.2 mg, Sodium 660.7 mg, Fiber 2.8 g, Sugar 7.7 g, ServingSize 1 serving
ZUCCHINI ROLLATINI
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
- Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
- Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
- Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
- While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
- Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.
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