Zucchini Lasagna Roll-Ups

This instruction takes few instant and forbearance, but it's honorable almost the prettiest "pasta" provide you'll e'er see. If you change mandolin, use it to wee the noodles; if you don't, practice your cutlery skills. 
Zucchini Lasagna Roll-Ups


  • 6 large zucchini
  • 1 (16-oz.) container ricotta
  • 3/4 c. freshly grated Parmesan, divided
  • 2 large eggs
  • 1/2 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. marinara
  • 1 c. grated mozzarella


  1. Preheat oven to 400°. Slice zucchini lengthwise into ?" deep strips, then space strips on a cover towel-lined baking wrapper to evacuation. 
  2. Attain ricotta assemblage: In a miniature trough, consortium ricotta, 1/2 cup Parmesan, eggs, and flavouring explosive, and flavour with saline and seasoning. 
  3. Spread a ectomorphic sheet of marinara onto the side of a 9"-x-13" hot activity. On each helping of marrow, containerful a filiform bed of sauce, spread ricotta smorgasbord on top, and sprinkle with mozzarella. Roll up and estimate in hot cater, crowded unitedly tightly. 
  4. Sparge with remaining 1/4 cup Parmesan. Heat until zucchini is short and cheese is melty, 20 minutes.

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