Low Carb Zucchini Lasagna Roll-Ups
Rolled zucchini strips stuffed with a savory blend of ricotta, spinach, and ground beef, topped with zesty marinara and mozzarella. A guilt-free, low-carb twist on a classic lasagna that is sure to satisfy cravings without the guilt.
ingredients
- 2 large zucchinis, sliced lengthwise into thin strips
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup baby spinach, chopped
- 1 cup marinara sauce
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh basil leaves, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
- 2.
In a skillet over medium heat, brown the ground beef. Remove excess grease.
- 3.
In a bowl, combine the browned beef, ricotta cheese, chopped spinach, oregano, garlic powder, salt, and black pepper.
- 4.
Lay the zucchini strips flat on a clean surface and spread a layer of the beef and cheese mixture onto each strip. Roll the zucchini strips tightly and place them seam-side down in the prepared baking dish.
- 5.
Pour marinara sauce over the zucchini rolls and sprinkle with shredded mozzarella cheese.
- 6.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- 7.
Garnish with fresh basil leaves before serving.
Releated Recipes
