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.
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.