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 ROLLATINI
Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.
Provided by Gina
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.
- Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It's easiest to do this with a mandolin. My mandolin is from OXO.
- Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
- In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
- Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.
- Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
- Bake 20 minutes, or until the cheese is hot and melted.
Nutrition Facts : ServingSize 4 rolls, Calories 318 kcal, Carbohydrate 18.5 g, Protein 21 g, Fat 17.5 g, SaturatedFat 10.5 g, Cholesterol 113 mg, Sodium 998 mg, Fiber 5 g, Sugar 9 g
ZUCCHINI LASAGNA ROLL UPS
Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.
Provided by Katerina | Diethood
Categories Dinner
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F.
- Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
- Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
- Spray a skillet with cooking spray and set over medium heat.
- Add spinach to the skillet and cook for 2 minutes, or until wilted.
- Remove spinach from skillet and let cool for a couple minutes.
- In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
- Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
- Roll up and transfer to the prepared baking dish, seam-side down.
- Repeat with remaining zucchini and ricotta mixture.
- Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
- Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
- Garnish with basil ribbons.
- Serve.
Nutrition Facts : ServingSize 3 Roll Ups, Calories 259 kcal, Carbohydrate 20 g, Protein 23 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 998 mg, Fiber 4 g, Sugar 10 g
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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