Description
A quick, low-carb twist on classic lasagna—zucchini sheets rolled with a creamy cheese filling and baked to golden perfection.
Ingredients
Scale
- 3 medium zucchinis, sliced
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 beaten egg
- 1 tsp Italian seasoning
- salt and pepper to taste
- olive oil for sautéing
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Slice zucchini into ⅓‑inch thick sheets; lightly salt and let sit 10 minutes.
- Mix mozzarella, ricotta, Parmesan, egg, Italian seasoning, salt, and pepper.
- Sauté zucchini strips in olive oil until softened, about 2 minutes.
- Spread cheese mixture on zucchini sheets, roll up, and place seam‑side down on baking sheet.
- Bake for 20–25 minutes, then rest 5 minutes before serving.