Zucchini Lasanga Rollups

Zucchini Lasanga Rollups

Tender zucchini filled with creamy herbed spinach, and feta ricotta mixture, then topped with marinara and melty mozzarella cheese, these zucchini lasagna rollups are a perfect use of summer zucchini.

Course Main Course

Cuisine American

Keyword Zucchini Lasagna Roll-ups, Zucchini Rollatini

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 266kcal

Author Eva Fry

Ingredients

2 zucchini thinly sliced
1 tablespoon olive oil
2 cloves garlic minced
2 cups fresh spinach chopped
1 cup ricotta cheese
1/2 cup feta cheese
1 egg beaten
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh basil chopped
1 tablespoon fresh parsley chopped
1 1/2 cups Marinara sauce
1 cup mozzarella cheese

Instructions

Preheat the oven to 350° F. Also heat the grill to cook zucchini.
Slice the zucchini into long thin ribbons using a mandolin or a sharp knife.
Lightly salt the zucchini and set aside for about 10 minutes while you prep the filling.
In a medium bowl, combine the ricotta cheese, feta cheese, egg, chopped spinach, minced garlic, chopped basil and parsley, salt and pepper. Mix until combined.
Meanwhile, pat the zucchini dry with a paper towel to remove the excess moisture.
Brush each zucchini slice with olive oil and season with salt and pepper.
Place the zucchini slices on the grill to cook each side for about 3 minutes, just to soften.
Remove the zucchini from the grill and place a half tablespoon of filling onto each slice. Roll up from the bottom. Repeat.
Pour 1/2 cup of the marinara sauce into your baking dish and place the filled zucchini rollups on top of the marinara sauce.
Top the filled and rolled zucchini with more marinara sauce and shredded mozzarella cheese.
Cover with foil and bake for 25 minutes at 350°.
Enjoy!

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