Slow Cooker Zucchini Lasagna Rollups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced zucchini rolled around ricotta, spinach, and cheese filling, baked in slow cooker with marinara. A lighter alternative to traditional lasagna. Flavorful and satisfying vegetable-forward main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2-3 Zucchini Squash (with the ends cut off)
- 1 teaspoon Salt (plus more for sprinkling on top of the zucchini)
- 6 Ounces Ricotta Cheese
- 2 Ounces Cream Cheese (at room temperature)
- 3 Cloves Garlic (finely minced)
- 1 Large Egg
- ¼ Cup Freshly Grated Parmesan Cheese
- 1 teaspoon Italian Seasoning
- ½ teaspoon Ground Black Pepper
- 1 ½ Cups Mozzarella Cheese (freshly shredded and divided)
- 1 Cup Baby spinach (chopped)
- ½ Cup Sweet corn
- 8 Ounces Basil Pesto
At a glance
PER SERVING · TIME 150M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 2h
- Sodium
- 1126mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 364mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1126MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.