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Healthy Living: Zucchini Lasagna Rolls


Zucchini Lasagna RollsI may have mentioned (97 times) that I’m eating low-carb.

I resisted trying to modify any kind of pasta dish because, let’s face it, pasta is pasta, and I’m Italian and we don’t mess with pasta.

However, this dish is an exception. I didn’t really go into it thinking of it as a pasta dish; I went in with the full knowledge I was eating a vegetable, not a piece of pasta. I also knew that swapping out the pasta for a veggie was so much healthier for me.

I grilled my zucchini on the grill instead of in the grill pan because I love the smoky flavor that you get from a grill. You can do either. I also rewrote the original recipe will full-fat ingredients. If you want to substitute lower-fat ricotta, cottage and mozzarella cheeses, you can certainly do that as well.

Zucchini Lasagna Rolls

Ingredients:
8 oz ricotta cheese
4 oz cottage cheese
3 Tbs parmesan cheese
2 Tbs fresh flat-leaf parsley
1 Tbs fresh basil
1/2 tsp kosher salt
1/4 tsp garlic powder
1/8 tsp red pepper flakes
black pepper, to taste
2 large zucchini, cut lengthwise into 8 (1/4-inch thick) slices
1 mild Italian turkey sausage, cooked and crumbled
1 cup marinara sauce
1/2 cup mozzarella cheese, shredded

Directions:
For the filling, stir together ricotta, cottage cheese, parmesan cheese, parsley, basil, salt, garlic, red pepper and black pepper. Keep refrigerated until ready to use.

For the zucchini, spray slices with nonstick cooking spray or brush with olive oil. Prepare grill pan to medium heat. Grill zucchini for 2 to 3 minutes on each side, or until flexible but still firm. Let cool.

Preheat oven to 375° F.

Spray a casserole or other dish with nonstick cooking spray.

Spread 1/4 cup marinara evenly over the bottom of the pan.

Blot zucchini dry. Spoon about 1 tablespoon of the filling onto the zucchini, and spread in an even layer. Top with a tablespoon of cooked sausage crumbles. Roll up and secure with a toothpick. Place seam-side down in prepared pan.

Top with remaining marinara and mozzarella cheese. Bake for 20 to 25 minutes until bubbly. Serve immediately.

Serves 8

Nutritional Information: Calories Per Serving: 184, Calories from Fat: 97, Fat: 11 g (5 g Saturated Fat), Cholesterol: 33 mg, Sodium: 597 mg, Carbohydrates: 8 g, Fiber: 1 g, Sugar: 3 g, Protein: 14 g.

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