Are you craving the rich, cheesy goodness of lasagna without the guilt? Prepare to be amazed by these incredible Zucchini Lasagna Roll-Ups that transform your favorite Italian classic into a low-carb, gluten-free masterpiece! With tender zucchini replacing traditional pasta and packed with savory ground beef and creamy cheese, this dish proves that healthy eating doesn't mean sacrificing flavor. Get ready to impress your family and friends with a meal that's not just nutritious, but absolutely irresistible!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4-6 servings
Ingredients
- 4 medium zucchinis
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
Instructions
- Prepare the zucchini by washing and trimming the ends. Using a mandoline slicer or sharp knife, slice zucchinis lengthwise into thin strips (about 1/8 inch thick). Lay the slices on paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 10 minutes, then pat dry with clean paper towels.
- Preheat the oven to 375°F (190°C). In a large skillet over medium-high heat, brown the ground beef. Break the meat into small crumbles as it cooks. Season with salt and pepper. Cook until no pink remains, approximately 7-8 minutes. Drain any excess fat.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, chopped parsley, and additional salt and pepper. Mix thoroughly until well incorporated.
- Lay out the zucchini strips and spread a thin layer of the cheese mixture on each strip. Top with a small amount of the cooked ground beef.
- Carefully roll up each zucchini strip from one end to the other, creating a compact roll. Place the rolls seam-side down in a greased baking dish.
- Sprinkle the remaining mozzarella cheese over the top of the rolls. Cover the baking dish with aluminum foil.
- Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 5 minutes to allow the cheese to become golden and bubbly.
- Remove from oven and let rest for 5 minutes. Garnish with additional fresh parsley if desired. Serve hot and enjoy your low-carb, gluten-free zucchini lasagna roll-ups.
Tips
- Moisture Management: The key to preventing soggy roll-ups is removing excess water from zucchini. After salting the slices, let them sit and then thoroughly pat dry with paper towels.
- Slice Uniformity: Use a mandoline slicer for consistent, thin zucchini strips. This ensures even cooking and a professional-looking presentation.
- Cheese Mixture Hack: For extra flavor, consider adding a pinch of garlic powder or Italian seasoning to your ricotta cheese blend.
- Make-Ahead Friendly: You can prepare these roll-ups in advance and refrigerate before baking. Just add an extra 5-10 minutes to the cooking time if baking from cold.
- Serving Suggestion: Pair with a light side salad or roasted vegetables to complete your low-carb meal.Pro Tip: Let the roll-ups rest for 5 minutes after baking to help them set and make serving easier!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 90mg
