Treat yourself to these low-carb and keto zucchini lasagna roll-ups! They have the majority of the kind of a conventional lasagna formula without the pointless carbs. In addition, these zucchini lasagna rolls are normally without gluten, as well!
While these minor nibbles of zucchini lasagna joy do take a smidgen of affection and exertion, they are a flat out group pleaser and look absolutely exquisite. Am I right? So put shortly of real effort before your next Keto women aggregate get-together and you are certain to be considered the best culinary expert on the square.
Also try our recipe Zucchini Breadsticks
Treat yourself to these low-carb and keto zucchini lasagna roll-ups! These zucchini lasagna rolls are naturally gluten-free lasagna recipe, too!
Ingredients
- 3 large zucchini ends trimmed and cut 1/8-inch thick
- Salt
- 1 Tbsp. Olive oil
- 2 cloves garlic crushed
- ½ cup sweet onion finely diced
- 3/4 lb. ground turkey
- 1 ½ cups Marinara sauce
- 2 cups mozzarella cheese divided
- 1 cup ricotta full-fat
- ½ cup Parmesan cheese
- 1 egg
- 2 tsp. Italian seasonings
- ½ tsp. salt
- ¼ tsp. Pepper
Instructions
- Preheat oven to 400 degrees.
- Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
- Lay zucchini flat and sprinkle with salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
- In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
- Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
- In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined. Add ground turkey mixture and stir until combined.
- Place 1 ½ tablespoons of the turkey and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices.
- Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
- Bake in preheated oven for 25-30 minutes.
- Serve with fresh parsley and enjoy! Serving size is 4 zucchini roll-ups.
Recipe Notes
*Follow step #3, but also refrigerate your zucchini roll-ups overnight. Do this AFTER rolling them up but BEFORE baking them and adding the marinara. After a few hours, they will have released a lot more moisture and you can simply drain out the extra liquid before adding your marinara sauce and baking.
For more detail : https://bit.ly/2Tjk2VZ
Read more our recipe Quick & Easy: Baked Chili Dogs
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