This year, was the first year we decided to grow zucchini in our garden. It was sort of an afterthought. We had some extra space in our garden, and figured, "we like zucchinis...let's try that". Turns out it was a great decision...our one little plant has churned out a TON of zucchini, including some really large ones when we neglect to check for a few days. We were actually surprised by how much zucchini we got, so we had start thinking about creative ways to use zucchini! Zoodles (zucchini noodles) have been popular recently, and the style is spaghetti style, but there's so many different styles of noodles and you can make so many of them in a zucchini version! So we used a Mandoline slicer to make lasagna style noodle slices out of zucchini. You could use them to make and traditional style of lasagna, but we made fun little "lasagna rolls" which were easier to serve and eat!
What you'll need:
- 4 Zucchini (varies based on size)
- 1.5 Cup Grated Mozzarella
- 15 oz Ricotta Chees
- 1/4 Cup finely grated Parmesan Cheese
- 2 Cups Marinara Sauce
- 2 Tbsp dried basil
- Meatballs, cooked and cut to small pieces.
- 1 egg
How you'll do it:
- Preheat oven to 400F.
- Using a Mandoline slicer (or precisely with a knife!) slice zucchini lengthwise at 1/8" thickness.
- Lay zucchini slices on a baking sheets that have been lightly greased with oil, and bake for about 12 min.
- While cooking, in a bowl mix ricotta, parmesan, 1 egg, dried basil, 1/2 cup of the mozzarella, and a dash of salt and pepper (to taste).
- Remove zucchini from oven, and let cool for about 5 min.
- Top each strip of zucchini with about 1-1.5 tbsp of ricotta mixture.
- Then sprinkle about 1 tbsp of mozzarella. Then top each strip with desired ingredients (single layer of spinach, or meatball).
- In a deeper baking dish, spread 1-1.5 cups for the sauce.
- Roll each zucchini up tightly, and place in baking dish.
- Top all rolls with remaining sauce, and any mozzarella.
- Bake roll-ups at 400F 20-25 min until cheese is bubbling.