Zucchini Lasagna Rolls
Ball'n on a budget this year? I've got the perfect recipe for you! Cut down on calories and grocery prices with my Zucchini Lasagna Rolls. At just $2.84 a serving your wallet and waist line will thank you!
Servings: 2
Ingredients
- 1 zucchini
- 2 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 c reduced fat ricotta cheese
- 1/2 c reduced fat cottage cheese
- 1/2 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/2 c marinara sauce
- 1/4 c mozzarella cheese
Instructions
- Preheat the oven to 325.
- Slice the zucchini into 5 1/4 inch thick slices, sprinkle with salt and let sit on a paper towel for 10 minutes. This will help to remove excess water from the zucchini.
- Baste each side with olive oil and sprinkle with pepper.
- Bake each side in the oven for 5 minutes (total time 10 minutes) so that the zucchini becomes pliable. Remove from the oven and let cool. Turn oven to 375 degrees.
- While the zucchini is cooking, combine ricotta cheese, cottage cheese, Italian seasoning, and garlic powder.
- Fill each zucchini with the cheese mixture. (Depending on the size of the zucchini, you may have extra filling)
- In a small baking dish, pour 1/4 c of the marinara sauce in the bottom and spread into a thin layer.
- Roll the zucchini around the cheese mixture and place the roll in the baking dish.
- Do this until all the zucchini slices are filled.
- Top with the remaining marinara mixture and mozzarella cheese.
- Bake at 375 for 20 minutes or until cheese is melted and bubbly.