Zucchini Roll Ups with Ricotta and Spinach
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Feasting at Home · by Sylvia Fountaine★ 5.0

Zucchini Roll Ups with Ricotta and Spinach

NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 14%
CARBS 12G32% OF CAL
2G FIBER5G SUGAR5G OTHER
FAT 9G55% OF CAL
4G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender grilled zucchini rolled with spinach, ricotta, and basil, baked in tomato sauce. A low-carb, vegetable-forward take on lasagna that is gluten-free and satisfying.

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Nutrition & ingredients

Ingredients

serves 6
  • 3 large zucchini (7- 8 inches long, 2-3 inches wide, straight as possible.)
  • 1 tablespoon olive oil
  • 4 garlic cloves, rough chopped
  • 1 shallot, diced
  • 3 ounces spinach (a big, giant handful)
  • 1 cup ricotta cheese ( or sub vegan ricotta)
  • 2 ounces grated mozzarella cheese ( ½ cup), smoked mozzarella is really good here
  • 1 egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup basil, chopped, or ribbons
  • pinch of chili flakes, optional
  • l-2 teaspoons lemon zest, optional
  • 2 cups marinara sauce ( store-bought-Trader Joe’s Organic Marinara is good- or homemade)
PREP
30M
SODIUM
654MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.