Whenever I make meatballs, I always seem to make enough sauce for an army of people. Since it’s just Charlie and I (and I hate left-overs), that’s not a great thing. Because I loved the Chicken Alfredo Zucchini Roll-ups I made a few weeks ago, I decided to make up some zucchini lasagna roll-ups using the additional sauce. I did look around Pinterest for recipes but in the end, I made up my own.
These little things are really tasty and you will not miss the pasta. However, be warned, they are a little bit of a pain in the butt to put together. This time I ended up doing them “assembly line style”, which meant I figured out how many I would need to fill a row (four for my little dish). I then laid my zucchini out across the counter top so I would be making four roll-ups at a time. It shaved off some time and made it easier to get them into the baking dish. Try it.
First make the zoodles and yes, if you follow my blog you’ve seen this photo before. I didn’t feel like taking a new one since a zoodle is a zoodle is a zoodle. They always look like this.
Here are two of them before I spread the mixture out across the zoodles. I did four of these at a time.
Here is what they looked like in the pan. The red flecks you see are sauteed red peppers I had leftover in the refrigerator. They were an after thought because I wanted the dish to look prettier. I did NOT include the peppers in the recipe below, but if you want to, feel free.
At this point, I just filled in the empty spots with more sauce.
Then the last step is the cheese. What you see here is just a thin layer. I wasn’t sure how much cheese I wanted at this point, so I baked it with a little bit, then I took it out and added more. (You don’t have to do what I did. I am a freak. I own this.)
Poof. When it comes out of the oven, it smells spectacular and it looks like this:
And THEN, it looks like this:
5-6 medium zucchini
1 (15 oz.) can artichoke quarters, drained and chopped
10 oz. fresh spinach, sautéed. (Frozen works well too. Thaw and drain it.)
3-4 cups prepared marinara sauce
3 cups ricotta cheese
1 ½ cups freshly grated Parmesan cheese
2 Tbsp. Italian Seasoning
1 Teaspoon pepper (or to your taste)
½ Teaspoon salt (or to your taste)
Preheat Oven to 375
Using a vegetable peeler, create the zucchini ribbons. (You can use a mandolin set on “thin”, but the peeler really works best for me.)
Drain and chop the artichokes and the sautéed spinach. Place both into a clean dish towel, twist tightly and smash out as much liquid as is humanly possible.
Mix together the ricotta, 1 cup Parmesan, 2 cups Mozzarella, 1 ½ cups of marinara sauce, eggs, and seasonings. Add the artichokes and spinach to the bowl and mix again. IF it is too wet, add a little bit more Parmesan & Mozzarella.
Spread about ¼” of sauce into your baking dish. Keep in mind that you will need this much sauce to support the roll ups vertically.
On a clean surface, lay 2-3 pieces of zucchini down slightly overlapping each other. I made mine to be about 2 & ½ inches across, so depending on the size of the zoodle, I either used two or three slices. Spoon & spread a thin layer of the ricotta mixture over the slices. Roll up tightly and place vertically in the prepared baking dish. Repeat with remaining zucchini.
Top with the remaining sauce and cheese.
Bake uncovered for 30 minutes or until the cheese has melted and is brown and bubbly.
NOTE: I had leftover sauteed red peppers and onions in my fridge, so I cut up some of the peppers and stuffed them into the tops of the rolls to make them look pretty. You do not have to be as crazy as I am OR you can make these rolls your own and add whatever else you like to them. They are very forgiving!
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