... certified LOW Carb Delicious!
Sometimes, actually more times than not, it’s nice to just throw together a low-carb meal that you just don’t have to fuss over. That was the case of my zucchini lasagna rollups.
I find it ironic that a couple of our Low Carb Challenge Facebook group were just asking for recipes today or said they had just watched a video because I hadn’t even thought about looking online…
My daughter gave me a couple huge zucchinis she had been given by a coworker, I had ricotta in my fridge and low-carb spaghetti sauce in my cupboard. That’s how I roll!
Sometimes Michael, my hubby, says I should be on that Food Network show where the contestants have to use what’s in their baskets! It was just born of necessity! Life hasn’t always been easy for us and I learned to stretch a dollar and use what I have a long time ago! So that’s what I did when I literally threw these together.
Could they have been prettier? Definitely! But I gave my mandolin to my daughter! LOL! If you have one use it to cut the zucchini nice and thin so that they roll nicely. I also would have mixed my ricotta with an egg, fresh grated mozzarella and parmesan cheese but I mentioned in the group just a couple days ago that my mozzarella was a bit “iffy” so I tossed it. I could have added crumbled ground beef sauteed with some fresh herbs but I hadn’t defrosted any. I could have added mushrooms but I just didn’t feel like it.
So you see? Nothing has to be perfect and my husband still all but licked his plate! Don’t stress over this dish! The flavors will still be there if you crack a slice or two of the zucchini.
Here’s my “recipe” and I use that term loosely! I only put it into the recipe format so that you could easily print it off if you want. But believe me, you can deviate all you like, if you use good ingredients the end result will be yummy!
- Fresh zucchini
- Full-fat ricotta cheese
- Italian spices
- Spaghetti sauce
- Preheat oven to 350°F
- Spray baking pan with non-stick spray
- Put a small amount of spaghetti sauce in the bottom of the pan
- Slice your zucchini into thin (a mandolin helps but I did it freehand with a large chef's knife) planks
- Spread a nice layer of ricotta cheese onto each plank
- Sprinkle with mixed Italian spices
- Add crumbled meat if desired
- Roll, ricotta side in, and secure with toothpicks if they won't stay closed
- Put seam side down into your prepared baking pan
- Pour the rest of your spaghetti sauce over the top of your lasagna rolls
- Cover with foil and bake for approximately 45 minutes or until zucchini is almost (test by inserting fork or knife) done
- Remove foil and top with shredded mozzarella if you have some and allow to bake (and thicken) until your cheese is all melted ooey gooey good!
- Remove from oven and allow to set for 10 minutes
- Sprinkle with fresh grated (or Kraft out of the jar) parmesan
- Serve with a nice tossed salad or some great cheesy "breadsticks"
Before you ask carbs are going to depend on how thick you slice your zucchini, what sauce you choose to use, etc. If you are like me and you check everything you buy before you put it into your cart, whether at the grocery store or online you shouldn’t have to worry, this is really low carb.
There you have it, easy peasy! Just don’t stress over them! Here’s a quick video I found that shows you just how easy they really are:
Like I mentioned above, I could have added an egg and some other cheese into the mix, I just didn’t have it on hand. They put sauce inside the rollups and stood them on end, that works too as you can see from the video. We just like lots of sauce so I drowned mine in it. LOL! My sauce was really low in carbs (and of course a lot gets left in the pan) so I wasn’t worried about a little additional sauce and I didn’t want any left over.
They baked theirs for less time at a higher temp, they both work. Just throw them together and don’t stress, that’s what Italian cooking is all about! I guarantee you your family will love it nonetheless!
I also mentioned that a mandolin… well I got mine back but guess what? The Pampered Chef one won’t do this! DRAT! So after doing a bit of research I found that most chefs use a handheld julienne peeler so I am going to order one of those. I tried using my regular potato/vegetable peeler but it just didn’t give me planks or ribbons that were uniform or the correct thickness. What do YOU use? Please let me know in your comment below!
Do you have something you like to add to YOUR lasagna? Be sure to let us know with your comment below! In the meantime, ciao for now!
p.s. Here are some of handheld julienne peelers I am looking into, do you have an opinion on any of them?
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