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Zucchini Lasagna Rolls Up

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PREP TIME
40 min
COOKING TIME
40 min
TOTAL TIME
100 min
SERVINGS
6 servings
Dinner Italian
Zucchini Lasagna Rolls Up
Ingredients
  • 2 tablespoons olive oil, divided
  • 3 pounds zucchini
  • 1 teaspoon salt, or to taste
  • 1 pound ground beef
  • 1 teaspoon Italian seasoning blend
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper
  • 3 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 large egg, beaten
  • 1/3 cup grated Parmesan cheese
  • 1/3 cup minced fresh parsley
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • cooking spray
  • 2 cups marinara sauce, divided
  • 1/4 cup tomato paste
  • 2 cups grated mozzarella cheese, divided
  • 2 tablespoons minced fresh basil
Instructions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a large, rectangular baking pan with parchment paper and lightly coat it with 1 tablespoon of olive oil.
2
Next, prepare the zucchini by washing, drying, and cutting off the ends. Using a sharp knife or mandolin, slice each zucchini into long, thin strips, approximately 1/8-inch thick. Arrange these slices on the prepared baking pan and sprinkle with a pinch of salt to enhance flavor.
3
Place the zucchini slices in the preheated oven and cook until they become tender and pliable, taking around 10 minutes to achieve this.
4
Once the zucchini is cooked, remove it from the oven and place it on several layers of paper towels to absorb any excess moisture. Set aside to cool down.
5
Meanwhile, heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add ground beef and season with Italian seasoning, fennel seeds, red pepper flakes, salt, and pepper. Cook the ground beef until it's browned and crumbly, approximately 5 minutes.
6
Add minced garlic to the skillet and cook until it's fragrant, taking around 1-2 minutes. Remove from heat and set aside to cool down.
7
In a separate bowl, combine ricotta cheese, beaten egg, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix well to create a smooth filling.
8
Combine marinara sauce and tomato paste in another bowl, stirring until they're well-matched.
9
Spray a 9x11-inch baking dish with cooking spray to prevent sticking. Spread half of the tomato mixture over the bottom of the baking dish.
10
When the zucchini has cooled down enough to handle, use paper towels to blot any excess moisture. Arrange 7 zucchini slices on the sheet pan in a neat manner.
11
Spread each slice of zucchini with approximately 1 ½ tablespoons of the ricotta mixture. Sprinkle 1 ½ tablespoons of the beef mixture over the slices. Set aside 1 cup of grated mozzarella cheese, and sprinkle each zucchini slice with 1 tablespoon of it.
12
Roll up each zucchini slice over the filling, starting from one end and working your way down. Place these rolls in the prepared baking dish, creating 4 rows of 7 zucchini rolls.
13
Pour the remaining marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella cheese.
14
Bake in the preheated oven until the zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, taking around 30 minutes. Remove from the oven and allow it to cool for about 20 minutes before serving. Garnish with minced fresh basil, if desired.