Zucchini Lasagna Rolls with Smoked Mozzarella || Gracefult Kitchen

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Zucchini Lasagna Rolls with Smoked Mozzarella

Noodles

This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that's fun for the whole family. This is a great recipe for kids to help make!

Ingredients

2 large zucchini, trimmed
2 teaspoons extra-virgin olive oil
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
8 tablespoons shredded smoked mozzarella cheese, divided
3 tablespoons grated Parmesan cheese, divided
1 large egg, lightly beaten
1⅓ cups part-skim ricotta
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 clove garlic, minced
¾ cup low-sodium marinara sauce, divided
2 tablespoons chopped fresh basil

Description

Position racks in the upper and lower thirds of the oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
Slice 2 zucchini lengthwise to get 24 total strips, each about ⅛ inch thick.
Toss the zucchini, 2 teaspoons oil, ¼ teaspoon pepper and ⅛ 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, 1⅓ cups ricotta, 10 ounces spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, ¼ teaspoon pepper and ⅛ teaspoon salt in a medium bowl.
Spread ¼ 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 ½ 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 2 tablespoons basil before serving.