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Zucchini Lasagna Rolls
Zucchini Lasagna Rolls
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
100 minutes
Savory zucchini lasagna rolls filled with seasoned ground beef and creamy ricotta, a gluten-free twist on a classic comfort dish.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 3 pounds zucchini
  • 1 teaspoon salt, or to taste
  • 1 pound ground beef
  • 1 teaspoon Italian seasoning blend
  • 0.5 teaspoon fennel seeds
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground pepper
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 large egg, beaten
  • 0.33 cup grated Parmesan cheese
  • 0.33 cup minced fresh parsley
  • 0.25 teaspoon salt, or to taste
  • 0.5 teaspoon freshly ground black pepper
  • cooking spray
  • 2 cups marinara sauce, divided
  • 0.25 cup tomato paste
  • 2 cups grated mozzarella cheese, divided
  • 2 tablespoons minced fresh basil
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a 12x18-inch half sheet pan by lining it with foil and brushing it with 1 tablespoon of olive oil.
  • Prepare the zucchini by washing, drying, and trimming the ends. Slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place the zucchini slices on the pan and evenly sprinkle them with salt, gently tossing to distribute.
  • Bake in the preheated oven for about 10 minutes until the zucchini slices are tender and flexible.
  • Take out from the oven and place on multiple layers of paper towels to soak up any extra liquid. Let the zucchini rest to cool down.
  • Next, heat the remaining 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir until the ground beef is browned and crumbly, approximately 5 minutes.
  • Cook minced garlic until fragrant for 1 to 2 minutes, then set aside to cool off the heat.
  • Combine ricotta, egg, Parmesan cheese, parsley, salt, and pepper in a bowl, and mix well.
  • Mix marinara sauce and tomato paste together in a separate bowl until well combined.
  • Coat a 9x11-inch baking dish with cooking spray, then evenly spread half of the tomato mixture across the bottom.
  • Once the zucchini has cooled down, gently pat dry with paper towels before arranging 7 slices on the sheet pan.
  • Top each zucchini slice with a generous dollop of the ricotta mixture, followed by a flavorful sprinkle of the beef mixture. Finally, add a layer of gooey melted mozzarella on top, reserving 1 cup for later use.
  • Roll each zucchini slice over the filling jelly roll-style, starting from the closest end to you, and place in the baking dish. Continue until there are 4 rows of 7 zucchini rolls.
  • Drizzle the marinara mixture over the zucchini rolls and generously sprinkle with the grated mozzarella.
  • Bake the zucchini rolls in the preheated oven until heated through, sauce is bubbly, and cheese is melted, for approximately 30 minutes. Then, let it cool for about 20 minutes, garnish with minced fresh basil, if desired.

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