Zucchini Lasagna Roll Ups
Ingredients
The zucchini and meat
-
3-4
pounds
zucchini
-
1
pound
ground beef
-
1
cup
chopped onion
-
2
teaspoons
Italian Seasoning
-
2-3
cloves
garlic
-
to taste
salt and pepper
The cheese filling
-
1
cup
ricotta cheese
-
2
ounces
cream cheese
-
1
large
egg
-
⅓
cup
shredded Parmesan Reggiano cheese
-
3
leaves
fresh basil
The sauce and topping
-
1 ½
cups
Rao's Marinara sauce
-
1
cup
shredded mozzarella cheese
Instructions
- Preheat the oven to 400°F.
- Slice the zucchini into thick strips using a mandolin.
- Sprinkle salt on the zucchini strips and let them sit on paper towels for 30 minutes to remove excess moisture.
- In a skillet, brown the ground beef with onions, seasoning it with Italian seasoning, salt, and pepper. Add garlic towards the end.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- In a bowl, mix ricotta, cream cheese, beaten egg, Parmesan, basil, Italian seasoning, and the cooked ground beef.
- Spread the filling onto each zucchini strip and roll them up.
- Place the rolls in the baking dish, cover with remaining marinara and mozzarella cheese.
- Bake for 25-30 minutes until the cheese is bubbly.
Nutrition Facts (estimated)
Servings
7
Calories
340
Total fat
23g
Total carbohydrates
8g
Total protein
27g
Sodium
20mg
Cholesterol
20mg
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