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Zucchini Lasagna Roll Ups

Healthy, stuffed Zucchini Lasagna Rolls ups stuffed with ground turkey, ricotta, mozzarella, and parmesan cheese. A great healthy, low-carb, and gluten-free recipe!! So delish too!!

Servings 3-4 servings

Based on recipe from Samantha Buckner

Ingredients

  • 3 large zucchini, ends trimmed and then sliced 1/8" thick

  • 1/2-1 tsp salt

  • 1 1/2 cups pasta sauce, use your fave (I like Rao’s Arrabbiata (it adds a little kick)

Lasagna Stuffing:

  • 1 tbsp olive oil

  • 1/3 cup chopped sweet onion, or white onion

  • 2 cloves garlic, minced - 1 tsp.

  • 1 lb lean ground turkey, or ground meat of choice

  • 2 tsp Italian seasoning

  • 1 cup part skim ricotta cheese

  • 2 cups shredded mozzarella cheese

  • 1/3 cup grated parmesan cheese

  • 1 large egg

  • salt and pepper, to taste

  • freshly chopped basil

  • freshly grated parmesan cheese

Instructions

  • Preheat oven to 400 degrees F. Lay zucchini on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft which will take you 15-20 min.

  • Place a large nonstick pan over medium heat. add the olive oil to heat.

  • Saute the onions for 3-4 minutes. Add the minced garlic and cook untl fragrant, 30-60 seconds. Stir.

  • Add the ground turkey,Italian seasoning, salt and pepper (both to taste).

  • Stir well.Cook until the meat is cooked through, about 4-5 minutes.

  • Using a paper towel, blot the tops of the zucchini to remove the water that has escaped.

  • To a bowl, combine the parmesan cheese, ricotta cheese, egg, 1 cup of mozzarella cheese, and the turkey mixture. Stir well to fully mix.

  • Add 1 cup of pasta sauce to the bottom of a 9x9 baking dish.

  • To each zucchini slice, add 1 1/2 tablespoons of the turkey mixture. Spreading it out from one edge all the way to the other end, but stopping 3/4 of the way down. Leave the edge exposed for the mixture to move down a bit as you roll.

  • “Sandwich” roll ups in dish

  • Spoon the last 1/2 cup of pasta sauce over the tops of each roll. Sprinkle 1 cup of mozzarella cheese to the top.

  • Bake, uncovered, for 25-30 minutes. The cheese should be melted and the sauce bubbling.

  • Top with basil and parmesan cheese

After baking, dab the top of the dish lightly with a paper towel for any extra water that may have escaped the zucchini during the cooking process.


I'd love to know what you think of this recipe or if you'd make it! Leave me a comment!


Enjoy!!!

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