Zucchini Lasagna Rolls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender zucchini slices rolled with a cheesy ricotta filling and baked with marinara sauce and mozzarella. A lighter, naturally gluten-free take on lasagna that comes together in under an hour.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 large zucchini (end trimmed, sliced lengthwise into 1/4-inch thick planks )
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh basil
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 25m
- Sodium
- 879mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 341mg
- Calcium
- 361mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 879MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.