YOU WON’T MISS THE PASTA ZUCCHINI ROLL UPS

YOU WON’T MISS THE PASTA ZUCCHINI ROLL UPS

Try these keto, gluten-free, ‘roll ups’ the next time you are craving lasagna. These are guilt free and trust me, you won’t miss the pasta. Serves 2 as a main or 4 as a small side.

INGREDIENTS:

4-6 zucchinis, sliced using OXO hand mandolin at 3 into 1/8” long slices 
Salt
1 (16 OZ) container of ricotta
1 1/4 C parmesan cheese, freshly grated (reserve 1/2 C for topping)
1 egg
2 cloves of garlic, finely chopped
1 tsp JF Spicy Salt
1/2 tsp fresh cracked black pepper
1/4 tsp dried thyme
1/4 tsp crushed red chili pepper flakes
1/4 C fresh basil, chopped
2 C marinara sauce
1/2 – 1 C mozzarella cheese, freshly grated
Italian parsley, freshly chopped

PROCESS:

After slicing your zucchinis, lay them flat on a layer of parchment paper and salt them. This will help drain any excess water from the zucchini.
In a medium bowl, combine the ricotta, parmesan cheese, egg, garlic, JF Spicy Salt, fresh cracked black pepper, thyme, crushed red chili pepper flakes, and basil. Mix well until combined.
Spread 1 C of marinara sauce on the bottom of a large baking dish and set to the side.
Using your finger, slide the excess water off of the zucchini slices. Take about 1 Tbsp of the ricotta mixture and spread it evenly down the zucchini slice. Roll them up carefully and place the rolls standing up next to each other in the sauce lined baking pan. Drizzle the remaining 1 C of marinara sauce over the tops of the rolls. Sprinkle a layer of grated mozzarella on top of this. Bake at 400º until the top is bubbly and melty about 25-30 minutes. Top with parmesan and freshly chopped Italian parsley.
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Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640