Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:24 rollsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:24 rolls
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:24 rolls
Yield:
24 rolls
Jump to Nutrition Facts
Jump to recipeNutrition NotesZucchiniis a low-carb summer squash that is high in vitamin C. It also provides some folate, potassium and magnesium. Zucchini is rich in the carotenoids lutein and zeaxanthin. Altogether, zucchini supports eye, heart, bone and skin health.Cheeseis an important source of many nutrients including protein, calcium, vitamin A, phosphorous and choline. All three types of cheese in this dish madeour list of the healthiest cheesesto buy. And while cheese contains saturated fat, the type of saturated fat in cheese may not be as harmful as other types. Mozzarella and ricotta cheese are alsolower sodium cheeseso you can enjoy them in moderation even if you are watching your sodium intake.
Jump to recipe
Nutrition NotesZucchiniis a low-carb summer squash that is high in vitamin C. It also provides some folate, potassium and magnesium. Zucchini is rich in the carotenoids lutein and zeaxanthin. Altogether, zucchini supports eye, heart, bone and skin health.Cheeseis an important source of many nutrients including protein, calcium, vitamin A, phosphorous and choline. All three types of cheese in this dish madeour list of the healthiest cheesesto buy. And while cheese contains saturated fat, the type of saturated fat in cheese may not be as harmful as other types. Mozzarella and ricotta cheese are alsolower sodium cheeseso you can enjoy them in moderation even if you are watching your sodium intake.
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2largezucchini, trimmed2teaspoonsextra-virgin olive oil½teaspoonground pepper, divided¼teaspoonsalt, divided8 tablespoons shredded smoked mozzarella cheese, divided3tablespoonsgrated Parmesan cheese, divided1largeegg, lightly beaten1 ⅓cupspart-skim ricotta1(10 ounce) packagefrozen spinach, thawed and squeezed dry1clovegarlic, minced¾cuplow-sodium marinara sauce, divided2tablespoonschopped fresh basil
Cook Mode(Keep screen awake)
Ingredients
2largezucchini, trimmed
2teaspoonsextra-virgin olive oil
½teaspoonground pepper, divided
¼teaspoonsalt, divided
8 tablespoons shredded smoked mozzarella cheese, divided
3tablespoonsgrated Parmesan cheese, divided
1largeegg, lightly beaten
1 ⅓cupspart-skim ricotta
1(10 ounce) packagefrozen spinach, thawed and squeezed dry
1clovegarlic, minced
¾cuplow-sodium marinara sauce, divided
2tablespoonschopped fresh basil
DirectionsPosition racks in the upper and lower thirds of the oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.Bake the zucchini, turning once, until tender, about 10 minutes total.Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.Frequently Asked QuestionsAbsolutely. Prepare the recipe and stop just as you get to Step 6. Refrigerate the lasagna filling in a covered bowl for up to 1 day until you are ready to proceed with assembly and cooking.Store any leftovers in an airtight container or single-serve containers for the week. When ready to reheat, put the dish (tented in aluminum foil) in a 350°F oven for about 30 minutes or until the sauce is bubbling hotWe opted for frozen spinach, a staple in our freezer, for convenience. Alternatively, you can use bagged triple-washed fresh spinach and avoid the need to remove excess moisture.Getting perfectly sliced zucchini is easy using a mandoline or a Y-shaped vegetable peeler, but you can also use a knife to carefully slice the zucchini into thin, even strips. For this recipe, you’ll want zucchini that are 6 to 8 inches long and 2 inches or less in diameter for a mild, fresh flavor and smaller seeds.This dish is so so much like lasagna with noodles, that we would suggest the same side dishes, which include a leafy green salad and garlic bread or rolls hot from the oven. It would also be good with other vegetable side dishes such asBalsamic Oven-Roasted Carrots, beans or Broccoli Rabe with Olives & Garlic.Store fresh, unwashed zucchini in an open plastic bag in the crisper drawer of your refrigerator. The goal is to eliminate moisture. Properly stored, it should last for up to a week.If you don’t have fresh basil on hand, you can use dried, but you will use much less. The rule for dried vs. fresh is 1 teaspoon of dried herbs for every 1 tablespoon of fresh, so you would use 2 teaspoons of dried basil for this recipe.If you’re avoiding rennet, some cheesemakers produce a vegetarian Parmesan without it. Always check the packaging.Originally appeared: EatingWell Magazine, May 2019
Directions
Position racks in the upper and lower thirds of the oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.Bake the zucchini, turning once, until tender, about 10 minutes total.Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.Frequently Asked QuestionsAbsolutely. Prepare the recipe and stop just as you get to Step 6. Refrigerate the lasagna filling in a covered bowl for up to 1 day until you are ready to proceed with assembly and cooking.Store any leftovers in an airtight container or single-serve containers for the week. When ready to reheat, put the dish (tented in aluminum foil) in a 350°F oven for about 30 minutes or until the sauce is bubbling hotWe opted for frozen spinach, a staple in our freezer, for convenience. Alternatively, you can use bagged triple-washed fresh spinach and avoid the need to remove excess moisture.Getting perfectly sliced zucchini is easy using a mandoline or a Y-shaped vegetable peeler, but you can also use a knife to carefully slice the zucchini into thin, even strips. For this recipe, you’ll want zucchini that are 6 to 8 inches long and 2 inches or less in diameter for a mild, fresh flavor and smaller seeds.This dish is so so much like lasagna with noodles, that we would suggest the same side dishes, which include a leafy green salad and garlic bread or rolls hot from the oven. It would also be good with other vegetable side dishes such asBalsamic Oven-Roasted Carrots, beans or Broccoli Rabe with Olives & Garlic.Store fresh, unwashed zucchini in an open plastic bag in the crisper drawer of your refrigerator. The goal is to eliminate moisture. Properly stored, it should last for up to a week.If you don’t have fresh basil on hand, you can use dried, but you will use much less. The rule for dried vs. fresh is 1 teaspoon of dried herbs for every 1 tablespoon of fresh, so you would use 2 teaspoons of dried basil for this recipe.If you’re avoiding rennet, some cheesemakers produce a vegetarian Parmesan without it. Always check the packaging.
Position racks in the upper and lower thirds of the oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.
Toss the zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
Bake the zucchini, turning once, until tender, about 10 minutes total.
Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.
Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.
Frequently Asked QuestionsAbsolutely. Prepare the recipe and stop just as you get to Step 6. Refrigerate the lasagna filling in a covered bowl for up to 1 day until you are ready to proceed with assembly and cooking.Store any leftovers in an airtight container or single-serve containers for the week. When ready to reheat, put the dish (tented in aluminum foil) in a 350°F oven for about 30 minutes or until the sauce is bubbling hotWe opted for frozen spinach, a staple in our freezer, for convenience. Alternatively, you can use bagged triple-washed fresh spinach and avoid the need to remove excess moisture.Getting perfectly sliced zucchini is easy using a mandoline or a Y-shaped vegetable peeler, but you can also use a knife to carefully slice the zucchini into thin, even strips. For this recipe, you’ll want zucchini that are 6 to 8 inches long and 2 inches or less in diameter for a mild, fresh flavor and smaller seeds.This dish is so so much like lasagna with noodles, that we would suggest the same side dishes, which include a leafy green salad and garlic bread or rolls hot from the oven. It would also be good with other vegetable side dishes such asBalsamic Oven-Roasted Carrots, beans or Broccoli Rabe with Olives & Garlic.Store fresh, unwashed zucchini in an open plastic bag in the crisper drawer of your refrigerator. The goal is to eliminate moisture. Properly stored, it should last for up to a week.If you don’t have fresh basil on hand, you can use dried, but you will use much less. The rule for dried vs. fresh is 1 teaspoon of dried herbs for every 1 tablespoon of fresh, so you would use 2 teaspoons of dried basil for this recipe.If you’re avoiding rennet, some cheesemakers produce a vegetarian Parmesan without it. Always check the packaging.
Frequently Asked Questions
Absolutely. Prepare the recipe and stop just as you get to Step 6. Refrigerate the lasagna filling in a covered bowl for up to 1 day until you are ready to proceed with assembly and cooking.
Store any leftovers in an airtight container or single-serve containers for the week. When ready to reheat, put the dish (tented in aluminum foil) in a 350°F oven for about 30 minutes or until the sauce is bubbling hot
We opted for frozen spinach, a staple in our freezer, for convenience. Alternatively, you can use bagged triple-washed fresh spinach and avoid the need to remove excess moisture.
Getting perfectly sliced zucchini is easy using a mandoline or a Y-shaped vegetable peeler, but you can also use a knife to carefully slice the zucchini into thin, even strips. For this recipe, you’ll want zucchini that are 6 to 8 inches long and 2 inches or less in diameter for a mild, fresh flavor and smaller seeds.
This dish is so so much like lasagna with noodles, that we would suggest the same side dishes, which include a leafy green salad and garlic bread or rolls hot from the oven. It would also be good with other vegetable side dishes such asBalsamic Oven-Roasted Carrots, beans or Broccoli Rabe with Olives & Garlic.
Store fresh, unwashed zucchini in an open plastic bag in the crisper drawer of your refrigerator. The goal is to eliminate moisture. Properly stored, it should last for up to a week.
If you don’t have fresh basil on hand, you can use dried, but you will use much less. The rule for dried vs. fresh is 1 teaspoon of dried herbs for every 1 tablespoon of fresh, so you would use 2 teaspoons of dried basil for this recipe.
If you’re avoiding rennet, some cheesemakers produce a vegetarian Parmesan without it. Always check the packaging.
Originally appeared: EatingWell Magazine, May 2019
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Nutrition Facts(per serving)315Calories19gFat17gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
