Traditional lasagna gets a low-carb makeover in this easy Zucchini Lasagna Roll-Ups recipe. With a simple salt trick avoid watery squash and serve the best gluten-free and keto Italian meal!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 353 kcal
Ingredients:
3 large zucchini ends trimmed and cut 1/8-inch thick
Salt
1 Tbsp. Olive oil
2 cloves garlic crushed
½ cup sweet onion finely diced
3/4 lb. ground turkey
1 ½ cups Marinara sauce
2 cups mozzarella cheese divided
1 cup ricotta full-fat
½ cup Parmesan cheese
1 egg
2 tsp. Italian seasonings
½ tsp. salt
¼ tsp. Pepper
Instructions:
-Preheat oven to 400 degrees.
-Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
-Lay zucchini flat and sprinkle with salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
-In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
-Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
-In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined. Add ground turkey mixture and stir until combined.
-Place 1 ½ tablespoons of the turkey and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices.
-Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
-Bake in preheated oven for 25-30 minutes.
-Serve with fresh parsley and enjoy! Serving size is 4 zucchini roll-ups.