Belly Full · by Amy Flanigan
Zucchini Lasagna Rolls
NUTRITION · PER SERVING55M COOK
CAL 14%·PRO 36%
CARBS 13G18% OF CAL
1G FIBER9G OTHER3G TOTAL SUGAR
FAT 19G60% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini slices replace pasta in this low-carb lasagna roll-up filled with ricotta, egg, and mozzarella in marinara sauce. A lighter take on a classic comfort dish.
mainitaliancasserole🍪 sheet pan🥧 baking dish🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 6 large zucchini (, ends trimmed)
- 16 ounces ricotta cheese (, drained of any excess liquid)
- 3/4 cup freshly grated Parmesan (, divided)
- 2 large eggs
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt ((not table salt))
- 1/4 teaspoon black pepper
- 1/8 teaspoon cracked red pepper flakes
- 1 cup marinara sauce (, divided)
- 1 cup shredded mozzarella
At a glance
PER SERVING · TIME 55M
CAL 14%·PRO 36%
CARBS 13G18% OF CAL
1G FIBER9G OTHER3G TOTAL SUGAR
FAT 19G60% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 976mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 395mg
- Calcium
- 457mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 976MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.