Zucchini Lasagna Roll Ups are a healthy and low-carb the traditional lasagna noodles. This gluten-free dish is rich and is guaranteed to win you over. The party bites can be made ahead of time, and are perfect to feed a larger crowd.
Prep Time: 45 mins
Cook Time: 30 mins
Total Time: 1 hr 15 mins
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 3/4 lb lean ground beef
- 1/2 small onion minced
- 4 cloves garlic minced
- 1/2 green bell pepper diced
- 1 cup diced tomatoes
- 1 teaspoon paprika
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan
- 1 cup mozzarella cheese shredded
- 1 large egg
- 1 1/2 cups marinara sauce divided
Garnish:
- 1 cup mozzarella cheese shredded
- Fresh chopped parsley
Instructions
- Preheat oven to 400 degrees F.
- Cover the bottom of a large rimmed baking sheet with parchment paper and lightly sprinkle with olive oil. Set aside.
- Slice
the zucchini in 1/8 inch slices and arrange them in one layer on the
prepared baking sheet. Sprinkle with salt and pepper and bake for 10-12
minutes, until softened.
- Place the cooked zucchini slices on paper towels to remove extra water.
- Place
a large skillet over medium-high heat. Add olive oil and once the oil
is hot add diced onion and garlic, stir and cook for 1 minute. Push to
one side of the pan.
- Add
ground beef and using a wooden spoon, break it up while it cooks. Mix
wit the onion and garlic and continue cooking until no longer pink.
Drain grease, leaving only about 2 tablespoons in the pan.
- Add
the diced bell pepper, diced tomatoes, and paprika. Stir well and
simmer on low for about 20 minutes. Taste and adjust for salt if needed.
- Preheat oven to 400 degrees F.
- Add
beef mixture to a large bowl and add ricotta cheese, parmesan cheese, 1
cup of mozzarella cheese and the egg. Stir until fully combined.
- Lightly grease with olive oil a 10 inch cast iron pan. Add 1 cup of marinara sauce to the bottom.
- One
by one, spread a little marinara sauce onto each one, and spread one
tablespoon of the beef mixture onto it. Roll and add the zucchini
roll-up to the prepared pan. Repeat with the remaining zucchini slices.
- Top with the remaining cup of shredded mozzarella cheese.
- Cover
with foil and bake for 30 minutes until cheese is melted and zucchini
is cooked through. Remove foil during last 5 minutes of cooking.
- Garnish with freshly chopped parsley before serving.