Zucchini lasagna rolls

Zucchini lasagna rolls

Swap out the lasagna noodles for zucchini – it’s LOW CARB and you won’t miss the noodles at all!

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4 zucchini medium to large
3 cups sugar-free marinara sauce
15 ounces ricotta cheese
8 ounces cream cheese
1 ½ cups shredded mozzarella cheese
1 ½ cups grated parmesan cheese
2 large eggs
4 teaspoons dried Italian seasoning
1 teaspoon garlic powder
½ teaspoon crushed red pepper optional
Salt

Instructions

Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish. Pour the marinara in the baking dish and spread out evenly.
Use a mandolin slicer (or vegetable peeler) to slice the zucchini into long paper-thin strips. Generously sprinkle the zucchini strips with salt to help release the moisture.
In a large bowl, mix the ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and crushed red pepper. Mix until well combined.

One at a time, lay a zucchini strip on a paper towel. Press the zucchini strip with the towel to remove excess moisture. Place about 2 teaspoons of cheese filling on the end of the strip and roll the zucchini strip around the cheese. Then set the roll in the baking dish, with the cheese facing up.
Repeat until the pan is packed with zucchini lasagna roll ups.
Bake for 25 minutes, until the cheese is golden around the edges. Serve warm.

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