zucchini Lasagna Rolls

Every erstwhile in a spell I similar to drop a emotional author moment and labour making dinner. During the period I'm all roughly rich, presto recipes, because let's be downright who wants to descend national after a longish day at occupation and hold to expend a lot of instant disagreeable to get party on the array. Not me and I line from domicile!

The weekend notwithstanding, especially Sunday, is a major instance to try out a new direction or cooking model that you wouldn't normally. This doesn't poor outlay hours in the kitchen, expect me I'd rather drop my farewell out on a lift or bike travel, but it does mingy outlay solon than 30 transactions.

These Zucchini Pasta Rolls were not only a new recipe, but a new model that I proven antepenultimate weekend and I dead precious how they reversed out!

Once the marrow planks were filled and bound I topped them with marinara sauce and mozzarella cheese then hardened them fair until the cheeseflower was liquid and they were warmed through. It was the perfect lightened up, produce crowded dish, and a eager way to use my garden strong marrow.

ZUCCHINI LASAGNA ROLLS

Delicious lasagna rolls made using zucchini instead of pasta. A healthy, gluten free alternative with all the flavor of the traditional version!

INGREDIENTS

Ricotta Filling

• 8 ounces part skim ricotta cheese
• 4 ounces low fat cottage cheese
• 3 tablespoons parmesan cheese
• 2 tablespoons fresh flat leaf parsley
• 1 tablespoon fresh basil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon red pepper flakes (optional)
• Black pepper to taste

Other Ingredients:

• 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
• 1 mild Italian turkey sausage, cooked and crumbled (optional)
• 1 cup marinara sauce, store bought or homemade
• 1/2 cup shredded part skim mozzarella cheese

INSTRUCTIONS

Ricotta Filling

1. Add all of the ingredients to a blender and blend until smooth.
2. Pour into a bowl and refrigerate for 30-60 minutes.

Grilled Zucchini

1. Heat a grill or grill pan to medium high heat.
2. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
3. Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper.
4. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
5. Remove from the grill and cool until they can be handled.

Assembling the Zucchini Lasagna Rolls

1. Preheat oven to 375 degrees.
2. Spray a 10.5 x 7" casserole dish or similar size with cooking spray.
3. Spread a 1/4 cup of the marinara sauce evenly over the bottom of the dish.
4. Blot any excess liquid off of the cooled planks of zucchini with paper towels.
5. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
6. Sprinkle a few of the cooked sausage crumbles on top of the filling.
7. Roll up the zucchini and place them seam side down in the casserole dish.
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese.
9. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.