The zoodles (zucchini noodles) craze inspired me to try zucchini as pasta in a different form: lasagna noodles. And guess what? My husband and kids devoured the zucchini roll-ups in a matter of minutes. I made these vegetarian for a meatless Monday meal, but you could definitely make them with crumbled sausage or beef if you prefer. There are so many variations! This the perfect recipe for spring and summer; it’s fresh and delicious. Enjoy!
Easy Zucchini Roll-Ups
Here's a tasty way to use zucchini instead of noodles.
- marinara sauce: 1 cup
- large zucchini: 2, sliced very thin horizontally (each zucchini should yield about 6 slices)
- ricotta cheese: 1 1/2 cups
- large egg: 1
- crushed red pepper flakes: 1 pinch
- salt and pepper to taste
- cooked ground beef or sausage (optional): 1 1/2 cups
- shredded mozzarella cheese: 1 cups
- large basil leaves: 3, finely chopped
Step 1: Preheat the oven to 350 degrees F.
Step 2: Spread the marinara sauce onto the bottom of a 7x11 baking dish and set aside.
Step 3: Place the zucchini in one even layer on a countertop lined with paper towels or wax paper. Mix the cheese, egg, red pepper, salt ,and pepper in a large bowl. Place about 2 tablespoons of the mixture on each slice of zucchini (OPTIONAL: Sprinkle the cooked meat on top of the ricotta cheese mix, using the back of the spoon to spread it.)
Step 4: Roll up the zucchini and place it seam side down in the baking dish. Sprinkle the shredded cheese on top and bake for 25 minutes, or until the cheese is melted and the sauce is bubbly.
Remove the rolls from the oven, sprinkle the basil on top and serve hot!