Zucchini Lasagna Rolls

These delicious zucchini lasagna rolls with ground beef and ricotta cheese use thinly sliced zucchini instead of pasta for a light, gluten free meal.

• Preparation Time: 40 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 20 mins
• Calories: 528 Calories

Ingredients

• 1 cup ricotta cheese
• 1 teaspoon salt, or to taste
• 3 cloves garlic, minced
• 1 pound ground beef
• 2 tablespoons olive oil, divided
• 1 large egg, beaten
• cooking spray
• 2 tablespoons minced fresh basil
• 1 teaspoon Italian seasoning blend
• 2 cups marinara sauce, divided
• 3 pounds zucchini
• 2 cups grated mozzarella cheese, divided
• 0.5 teaspoon freshly ground black pepper
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon salt, or to taste
• 0.25 teaspoon salt, or to taste
• 0.25 cup tomato paste
• 0.5 teaspoon fennel seeds
• 0.5 teaspoon freshly ground pepper
• 0.33 cup grated Parmesan cheese
• 0.33 cup minced fresh parsley

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.

Step 2

Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.

Step 3

Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.

Step 4

Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.

Step 5

Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.

Step 6

Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.

Step 7

Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.

Step 8

Combine marinara sauce and tomato paste in a separate bowl, stirring well.

Step 9

Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.

Step 10

Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.

Step 11

Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.

Step 12

When the zucchini is cool enough to handle, blot with paper towels. Line up 7 slices of cooled zucchini on the sheet pan.

Step 13

Spread each slice of zucchini with about 1 1/2 tablespoons of the ricotta mixture. Sprinkle 1 1/2 tablespoons of the beef mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.

Step 14

Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes. Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.