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Mushroom Zucchini Lasagna Rolls

Irresistible Mushroom Zucchini Lasagna Rolls for Guilt-Free Indulgence

Mushroom Zucchini Lasagna Rolls are a low-carb, gluten-free delight perfect for clean eating without sacrificing taste.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rolls
  • 2 large Zucchini Choose large, firm zucchinis for optimal rolls.
  • 2 tablespoons Olive Oil Can be substituted with avocado oil.
  • 1 medium Sweet Yellow Onion Shallots can be used as a substitute if preferred.
  • 3 cloves Garlic Fresh minced garlic yields the best results.
  • 8 ounces Fresh Mushrooms Any variety like cremini or shiitake.
  • 1 tablespoon Italian Seasoning A mix of oregano and basil can substitute.
  • 2 cups Marinara Sauce Choose a high-quality version or make homemade.
  • to taste Sea Salt Essential seasoning.
  • to taste Fresh Ground Pepper Essential seasoning.
  • 15 ounces Ricotta Cheese Cottage cheese works well for a lighter option.
  • 1 medium Egg Omit for vegan version; replace with a flax egg.
  • 1/2 cup Parmesan Cheese Nutritional yeast makes for a great dairy-free substitute.
  • 1/4 cup Fresh Parsley Basil is another tasty herb to consider.
  • 1 cup Shredded Mozzarella Cheese Opt for dairy-free cheese if preferred.

Equipment

  • oven
  • skillet
  • baking dish
  • parchment paper
  • mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
  2. Slice zucchinis lengthwise into 1/4 inch thick strips, sprinkle with sea salt, and let sit for 5-10 minutes, then pat dry.
  3. Bake zucchini strips on the lined tray for 10-12 minutes until slightly tender.
  4. In a skillet, heat olive oil and sauté garlic and onion for 2-3 minutes.
  5. Add mushrooms and Italian seasoning; cook for 4-5 minutes until softened.
  6. Stir in 3/4 of the marinara sauce and simmer for 4 minutes.
  7. In a bowl, mix ricotta, egg, parmesan, parsley, salt, and pepper until combined.
  8. Spread remaining marinara sauce in the bottom of a baking dish.
  9. On each zucchini strip, place ricotta mixture and mushroom sauce, roll up and place seam-side down in the dish.
  10. Pour remaining sauce over the rolls and sprinkle with mozzarella.
  11. Bake for 15-20 minutes until hot and cheese is golden brown.
  12. Let cool slightly before serving.

Nutrition

Serving: 1rollCalories: 320kcalCarbohydrates: 15gProtein: 18gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 50mgSodium: 500mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Zucchini slices should be thin to prevent tearing. Ensure to pat them dry to avoid sogginess. Use quality marinara sauce for the best flavor. Assemble rolls ahead of time for easy dinner prep.

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