Escondido, CA
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Mostly cloudy
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Zucchini Lasagna Rolls



 

 

Look. I love pasta!! I really lovvveee pasta. But I have been experimenting with zucchini and other vegetables in place of various said pastas in order to cut down on my carbohydrates. So now each of you get to enjoy my experiments that actually turn out delicious!

One of the tell tale signs that I have a recipe hit, is my 8 year old son asks for seconds. I figure if my son likes it or family enjoys it, It is On The Menu worthy for my viewers!

The summer is coming to an end along with those gorgeous summer vegetables, so I am trying to create as many different recipes with these delicious treats as I can!

Preheat oven to 400 degrees

2 large zucchini
1 lb ground turkey meat
1 jar of marinara sauce
1 8 oz container ricotta cheese
2 cups shredded mozzarella cheese
2 cups shredded Parmesan cheese
2 Tbl Italian

 

 

seasoning
Salt/pepper
Toothpicks

Brown ground turkey meat in a skillet and season with salt, pepper and Italian seasoning, set aside. Get a baking dish and spray with non-cooking spray. Spread about one cup of your jarred marinara sauce (yes I said jarred! Make it easy!) on the bottom of the dish. Put the ground turkey mixture on top of the sauce.

Mix the ricotta, 1/2 the mozzarella and about 1/4 cup of the sauce in a bowl. Use a small knife and shave off wide pieces of the zucchini to make strips. Spread the ricotta mixture onto one side of the zucchini strips, roll up and secure with a toothpick. Repeat until all strips all done and place each rill on top of the ground turkey/marinara mixture.

Pour the remainder of the sauce on top of the rolls in the baking dish. Sprinkle with the remainder mozzarella and Parmesan. Bake for 25 minutes.

Serves 4! Enjoy!!


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