Zucchini Lasagna Rolls
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Eating healthy doesn’t mean you have to give up all of the great dishes that you love. These zucchini lasagna rolls are the perfect healthy twist to classic lasagna!
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This post contains affiliate links. See my disclosure here.
My husband was eating a slow carb diet for a while (still does for the most part) so I tried to make meals that were healthy, tasty and were great alternatives to classic dishes loaded with carbs. Zucchini lasagna rolls were the perfect fix when he began craving pasta!
- spaghetti sauce (I make mine homemade)
- 1 cup ricotta cheese
- 1/2 c mozzarella cheese
- 1/2 c parmesan cheese
- 2 eggs
- 1 tsp garlic powder
- salt and pepper to taste
- 2 large zucchini sliced long ways in very thin slices
- Mix together all cheeses, eggs, garlic and salt & pepper in a bowl
- Slice zucchini long ways in very thin slices
- Spoon spaghetti sauce on the bottom of 8×12 dish
- Lay zucchini slices down flat and spoon 1-2 tbs cheese mixture onto zucchini and roll up
- Place each roll upward and spoon spaghetti sauce on top – spear with a toothpick if needed to hold together
- Sprinkle with additional mozzarella cheese
- Bake at 350 until golden brown on top, about 15-20 minutes
They were SO delicious! Our kids even really enjoyed them! That right there is worth adding these zucchini lasagna rolls to your weekly meal plans! 🙂
For this recipe I used a jar of my 8 ingredient homemade spaghetti sauce.
Before I make them the next time, however, I plan to order this slicer because it was pretty difficult to slice the zucchini thin enough, for the whole length and not cut my fingers.
Enjoy and happy, healthy eating!