ZUCCHINI LASAGNA ROLLS

ZUCCHINI LASAGNA ROLLS

INGREDIENTS

4 large and medium zucchini
3 cups unsweetened marinara sauce
ricotta cheese, 15 ounces
cream cheese, 8 ounces
1 1/2 cups grated mozzarella
1 1/2 cups grated parmesan
2 large eggs
Italian Seasoning, Dry , Four
Tbsp 1 teaspoon
Garlic Powder Optional 1/2 teaspoon
Chili Flakes
Salt

ZUCCHINI LASAGNA ROLLS

INSTRUCTIONS

Set the oven to 400 degrees Fahrenheit. Prepare a 9 x 13 inch baking pan. Spread the marinade evenly in the pan.
Using a mandolin (or potato peeler), cut the zucchini into long, thin strips. Salt the zucchini strips generously so that the moisture can escape more easily.
ricotta, cream cheese, mozzarella, parmesan, eggs, Italian seasoning, garlic powder, and ground red pepper should be combined in a large bowl. Mix well after mixing.
Arrange the zucchini one at a time on absorbent paper. To remove excess moisture, press the cloth against the zucchini strip. Wrap the zucchini strip around the cheese and place about 2 teaspoons of the filling on one end.Then put the bread in the oven with the cheese side up. Bake
cheese for 25 minutes or until edges are golden brown. Serve hot.
NOTES
For more protein, add ragù instead of marinara.
Servings: 1, Calories 235kcal, Carbohydrate 9, Protein 16, Fat 15, Saturated Fat 9, Cholesterol 78mg, Sodium 736mg, Potassium 505mg, Fiber 2, Sugar 6, Vitamin A 936IU, Vitamin C 16mg, Calcium 344 mg, iron 2 mg.