Description
These Low-Carb Ricotta and Spinach Zucchini Rolls strip away the complexity of traditional lasagna while keeping the comforting flavors. They provide creamy richness without the heavy carb-laden slump of pasta, maximizing nutritional density and minimizing time in the kitchen.
Ingredients
Scale
3 Large Zucchini
15 oz Whole Milk Ricotta
2 Cups Fresh Spinach
1 Large Egg
2 Cups Marinara Sauce
1.5 Cups Shredded Mozzarella
2 Cloves Garlic
1 Teaspoon Dried Oregano
1 Tablespoon Olive Oil
Salt and Pepper to taste
Instructions
- Prepare the Zucchini by slicing it into thin ribbons and salting them to draw out moisture
- Sauté the Spinach with minced garlic in Olive Oil until wilted, then squeeze dry
- Mix the Filling by combining ricotta, spinach, egg, half of the mozzarella, oregano, salt, and pepper until uniform
- Set Up the Baking Dish with half a cup of marinara sauce across the bottom
- Assemble the Rolls by placing the ricotta mixture at one end of a zucchini slice and rolling it tightly
- Add Toppings by pouring remaining marinara sauce over the rolls and sprinkling with mozzarella, then bake at 375°F for 20-25 minutes
Notes
For best results, salt the zucchini and allow to sit for 10 minutes before drying it.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 310 kcal
- Sugar: 5g
- Sodium: 350mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg