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Don’t get me wrong, I like carbs, but I also like to include more veggies in my day and in my recipes. Here’s a great recipe that you can swap traditional lasagna noodles for zucchini! It’s low carb and I promise – you won’t miss the noodles at all!!
This is absolutely delicious. I cut the zucchini lengthwise by hand, but since it wasn’t sliced thin and evenly, it made it harder to roll up. I ordered an OXO Good Grips Mandoline Slicer which will make this much easier the next time I make it. If you don’t have one, you can click on my link here to get one.
Did you notice that I said next time? This recipe is a keeper and you can make it ahead for brunches, lunches, dinners, company – anytime!
Serves 8-12 (2-3 roll ups per serving)
Line 2 baking sheets with paper towels and lay the zucchini slices in a single layer on top of the covered baking sheets. Sprinkle each zucchini side with salt and let stand for 15-20 minutes. When ready, blot the excess moisture on the zucchini slices with clean paper towels.
Cook the fresh spinach (steam, microwave or boil) and then drain in a colander in the sink. Press out the excess liquid and chop when cool.
Preheat oven to 375°F.
Place the ricotta cheese, Parmesan cheese, fresh spinach, egg, basil, garlic, salt and pepper, to taste, in a medium bowl, and mix well.
Pour 1 cup of the marinara sauce on the bottom of an oval/ rectangular baking dish and set aside.
Spread 1 tablespoon of the cheese mixture along each of the zucchini slices and then sprinkle with about 1 tablespoon of mozzarella cheese. Roll it up and place it standing up in the prepared baking dish. You may need toothpicks to hold it in place, but remember to remove them before baking!
Once all the zucchini roll ups are in the dish (and toothpicks removed if using), pour 1 cup of the marinara sauce all over and top with the remaining shredded mozzarella cheese.
Bake for 55-60 minutes until bubbly and cheese is browned. Let rest for about 10 minutes before serving.