Description
These low‑carb zucchini lasagna roll ups replace pasta with shredded zucchini ribbons, creating a creamy, protein‑rich dish that feels indulgent yet stays on‑track. Easy to make in under 30 minutes and perfect for weeknight dinners.
Ingredients
Scale
- 4 medium zucchini
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 large eggs
- 1 clove garlic, minced
- 1 cup fresh spinach, wilted
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment.
- Spiralize zucchini into thin ribbons, season with salt, and set aside.
- Sauté garlic and spinach in olive oil until spinach softens.
- Mix ricotta, mozzarella, Parmesan, eggs, seasonings, and sautéed garlic-spinach.
- Spread the cheese mixture onto each zucchini ribbon and roll tightly.
- Arrange the rolls on parchment and bake for 20–25 minutes until golden.
- Let cool 5 minutes, slice or serve whole.