Description
These zucchini lasagna rolls are a lighter twist on traditional lasagna thin ribbons of zucchini wrapped around creamy ricotta filling, topped with marinara and gooey mozzarella. Perfect for a low-carb, gluten-free comfort food dinner the whole family will love.
Ingredients
Units
Scale
- 3 large zucchini
- 1 large chicken breast (cooked and shredded (optional))
- 16 ounces ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini lengthwise into thin strips with a mandoline or peeler. Lightly salt, let sit 10 minutes, then pat dry.
- Mix ricotta, Parmesan, egg, and 1 cup mozzarella in a bowl. Stir in shredded chicken if using.
- Spread filling on zucchini strips and roll up tightly.
- Spread a thin layer of marinara sauce in a baking dish. Place rolls seam-side down.
- Top with remaining sauce and mozzarella.
- Cover with foil, bake 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Rest 5 minutes before serving.
Notes
- Pat zucchini dry to avoid watery lasagna.
- Use a sugar-free marinara to keep it keto-friendly.
- Can be made vegetarian by omitting chicken.
Nutrition
- Calories: 310