Mushroom Zucchini Lasagna Rolls
Mushroom Zucchini Lasagna Rolls
Ingredients:
4 large zucchini, thinly sliced lengthwise (use a mandoline for even slices)
2 tablespoons olive oil, divided (1 for brushing, 1 for sautéing)
1 small sweet yellow onion, finely diced
2 fresh garlic cloves, minced
8 oz fresh mushrooms, chopped well
1 teaspoon dry Italian seasoning
16 ounces high-quality marinara sauce
Sea salt and freshly ground black pepper, to taste
1/3 cup organic ricotta
1 free-range egg
1/4 cup freshly grated Parmesan cheese
A handful of fresh parsley, finely chopped
1/2 cup shredded mozzarella cheese
Instructions:
Get the Zucchini Ready:
Preheat your oven to 375°F (190°C).
Brush both sides of the thinly sliced zucchini with 1 tablespoon of olive oil and season with salt and pepper.
Lay the zucchini slices on a baking sheet lined with parchment paper and roast in the preheated oven for about 10-12 minutes until tender and pliable.
Sauté the Vegetables:
In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
Add the finely diced onion and sauté for about 3-4 minutes until soft and translucent.
Add the minced garlic and chopped mushrooms to the skillet and continue to cook for another 5-7 minutes, until the mushrooms are tender and most of their moisture has evaporated.
Stir in the dry Italian seasoning and season with salt and pepper to taste. Remove from heat and set aside.
Prepare the Cheese Mixture:
In a medium bowl, combine the ricotta cheese, free-range egg, freshly grated Parmesan cheese, and chopped fresh parsley.
Assemble the Rolls:
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place a tablespoon of the ricotta mixture onto one end of each zucchini slice.
Top with a spoonful of the sautéed mushroom mixture.
Roll up each zucchini slice carefully and place them seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices.
Top with Marinara and Cheese:
Once all the zucchini rolls are assembled in the baking dish, spoon the remaining marinara sauce over the top of the rolls.
Evenly distribute the shredded mozzarella cheese across the surface.
Cook:
Cover the baking dish with foil and place it in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly and the rolls are heated through.
Present:
Take out of the oven and allow to cool a little before serving.
Top with extra fresh parsley if desired.
Nutrition Per Serving:
Calories: 200 kcal
Carbohydrates: 12g
Protein: 10g
Fat: 14g
Fiber: 3g
Sodium: 560 mg
Weight Watchers Points (per serving):
WW Freestyle Points: 5 points
WW SmartPoints: 6 points
WW PointsPlus: 5 points
Note: Nutritional information and Weight Watchers points are estimates and may vary based on specific ingredients and portion sizes.