Zucchini Roll-ups ~ Lasagna-style!

If you liked my Chicken Alfredo Zucchini Roll-ups, you will love these zucchini lasagna roll-ups!

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.

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Here are two of them before I spread the mixture out across the zoodles. I did four of these at a time.

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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.

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At this point, I just filled in the empty spots with more sauce.

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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.)

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Poof. When it comes out of the oven, it smells spectacular and it looks like this:

And THEN, it looks like this:

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Ingredients:
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 eggs
2 Tbsp. Italian Seasoning
1 Teaspoon pepper (or to your taste)
½ Teaspoon salt (or to your taste)

Directions:
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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Chicken Alfredo Zucchini Roll-ups. Um. YES!

This recipe is one of my favorites of all time. Check it out.

By now most people have caught on to the health benefits of the occasional switch from pasta to zucchini noodles. I saw a version of this recipe floating around on Facebook and decided it was so pretty, I had to try it. (I love pretty food!)

My husband and I are on a strict low-carb diet, so I made my own Alfredo sauce without using flour, but if you are not under any dietary restrictions, feel free to buy your favorite bottled or frozen variety and use that. Also, if you are going to go that route, buy more than you think you will need. One of the best parts of this recipe for me was that I had enough sauce to use inside the rolls and also to pour over the top before baking. Plus, if you reheat this the next day for lunch (I do that all the time), it’s nice to have leftover sauce to drizzle over the top for more flavor.

To make it extra special easy peasy, pick up a couple containers of of shedded rotisserie chicken from your local market! That’s what I did. I did not buy enough though, so ended up boiling about three chicken tenders and shredding them by hand. Be smarter than me!

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This is what my rolls looked like after I got them all in the pan. It’s a little tricky at first, which is why you want to have more than just a tiny layer of sauce in your dish. Mine was about 1/4″ deep, so the rolls had something to hold onto. I sprinkled a little bit of the crumbled bacon on top first.

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Afterward, I drizzled on some more Alfredo sauce, Parmesan cheese and more bacon! Then it went into the oven!

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Thirty minutes later, it came out smelling and looking beautiful!

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Chicken Alfredo Zucchini Roll-Ups

(Serves 6)

Ingredients
4 tbsp. butter
3 cloves garlic, minced (I love garlic so used 6 cloves.)
2 1/4 c. cream
1 1/2 c. freshly grated parmesan, plus more for sprinkling
Juice of 1 lemon
1 tbsp. freshly chopped parsley, plus more for garnish (Chopped scallions or basil would work as great garnishes as well.)
Kosher salt
Freshly ground black pepper
4-5 large-ish zucchinis, peeled into long strips
3 c. shredded mozzarella (may not use all of it)
3 c. shredded cooked chicken (I used a pre-shredded rotisserie chicken plus a couple of my own shredded chicken tenders.)
4-5 pieces of cooked bacon, crumbled

Directions
Preheat oven to 375°. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 30 seconds. Whisk cream into the butter and garlic and stir until simmering gently. Gradually stir in the Parmesan, whisking constantly. Let simmer until the sauce thickens, about 2 to 3 minutes. Add lemon juice and parsley. Season to taste with salt and pepper.

Spoon a layer of Alfredo sauce on the bottom of a baking dish (This will help the rolls to stand vertically, so make sure it’s not too thin.) 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 little Alfredo sauce on top, then the shredded chicken and a sprinkle of mozzarella. Roll up tightly and place vertically in the prepared baking dish. Repeat with remaining zucchini.

Top with remaining Alfredo Sauce, Parmesan and crumbled bacon. Bake for 30 minutes or until golden on top and baked through. Garnish with fresh parsley and MORE BACON!

Keto-Friendly Chicken Parmesan

This is a great way to fry chicken using no flour!

I decided on making this dish a couple of days prior to actually doing it. This is because Charlie and I are literally obsessed with food. We saw someone else making Chicken Parmesan and then we started drooling over the idea of fried chicken.

We are on the Keto diet plan, so this means no flour and no pasta. My daughter gave me an awesome new Keto cookbook, so I got right in it and learned that pork rinds can be used instead of flour. Of course, when I went into the kitchen to make dinner, I realized we’d finished off our spicy pork rinds a few nights ago. Now what to do? We do keep almond flour on hand, but I had my heart set on not using it. Then I remembered a bag of Parmesan chips in the pantry! Right away I dumped those bad boys into a bag and went to town pulverizing them with a large rolling pin. (It was fun!)

Once I had them to the desired consistency, I finely grated some Pecorino Romano and mixed this with the Parmesan. Just for fun, I also added bourbon smoked paprika, Italian seasoning and a little bit of pepper.  I pounded the chicken to about 1/4th inch thickness and then set up my dredging stations.

  1. 3 eggs lightly beaten with 3 Tbps. cream.
  2. The cheese crust mixture

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We prefer to make our zucchini “noodles” using a vegetable peeler instead of the spiralizer. Three medium zucchini made a whole bowl of zoodles, which was plenty for the two of us. They cook down, but not as much as the spiralized zoodles do.

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I let the eggs and chicken sit on the counter for about a half hour to come closer to room temperature before frying and then dredged each piece into the egg and then the crumbs.

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Next 1/4th cup of olive oil mixed with about 1/8th cup of avocado oil went into the pan and got heated to medium. I added 2 tsp. red pepper flakes to this.

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Then came the frying:

Once the chicken was cooked, I set it aside on paper towels while I went to work sauteing the zucchini in another pan. I was amazed at how great the chicken looked. It wasn’t the least bit greasy and it was very crispy to the touch!

The zucchini just gets dropped into about 2 Tbsp. olive oil over medium heat. Toss it around in the pan to coat it. Continue stirring until it reaches the consistency of Al dente pasta. (I like to add about 2 Tbsp. real butter at this point. Season and Stir.)

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Once it’s Al dente,  slowly add some cheese to it. (This was hand grated Parmesan and some pre-grated Mozzarella, but use what you like.) It doesn’t take a lot. I just added it for a little extra flavor and texture. Stir it around until almost melted.
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I really did not want to add red sauce to the zucchini because I didn’t want the noodles to become watery, but at the last minute I decided adding just a little bit would make it more flavorful. I added about half a cup and stirred to combine.

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I knew I was just going to plate this over baking it, so in a separate little pot, I heated a cup of the red sauce and set it aside. Then I began plating the dish: First the zoodles, then the chicken. (I almost stopped here because it looked yummy just like this!)

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Onto each piece of chicken went a little bit of red sauce and then some more cheese. Finally, I chopped up some flat leaf parsley and that was it! Since this was my plate, I didn’t add a ton of extra cheese. Charlie likes a lot of melty cheese, so we added it to his plate (his is the one at the top of the page) and I confess, we stuck it into the microwave.

If you were going to serve this dish to a crowd, you would simply add the chicken pieces over the zoodles in the skillet, then top them with the sauce and the cheese and either bake or broil until the cheese melts.

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Keto Chicken Parmesan
Ingredients:
1.5 lb. chicken tenderloins, pounded to ¼” thickness (you can use breasts if you like, just butterfly them & pound them out.)
3 eggs lightly beaten
3 Tbsp. cream
3 c. prepared Parmesan chips, pulverized
1 c. finely grated Pecorino Romano cheese
¼ c. Bourbon smoked Paprika (optional)
¼ c. Italian Seasoning
2 Tbsp. cracked black pepper
3 medium zucchini, cut into thin strips with a vegetable peeler
¼ c. olive oil
1/8 c. avocado oil (optional)
2 Tbsp. butter (full fat REAL butter)
2-3 c. keto marinara sauce
½ c. shredded Mozzarella
½ c. grated Parmesan cheese
¼ c. freshly chopped flat leaf parsley

Directions:

1. Prepare the chicken by pounding to ¼” thickness. Set aside.

2. Prepare the dredges: Whisk together 3 eggs & 3 Tbsp. Cream. Place in bowl. In another bowl, combine pulverized Parmesan chips with the finely grated pecorino cheese plus the Paprika, Italian seasoning & pepper. Dredge the chicken pieces first into the egg mixture, then both sides in the cheese crumbs. Set aside.

3. Prepare the zucchini noodles by using a vegetable peeler to strip off long, thin pieces. Set aside.

4. Pour the marinara sauce into a small pan and heat it through. Reserve on low heat.

5. Using a straight sided skillet, heat olive oil & avocado oil to medium heat; add in the red pepper flakes.

6 Fry the chicken in the oil until golden brown on both sides. (About 3 minutes each side.) Set cooked chicken aside on paper towels.

7. In a separate skillet set to medium heat, drizzle olive oil and add the zoodles, tossing constantly to coat with the oil and also to heat them through. (Takes about 4-5 minutes). Season with butter and pepper.

8. Once the noodles are cooked to desired consistency, add in the grated Parmesan cheese and continue to stir; then add in about a cup of the heated marinara sauce.

9. From here you may plate it layering first the zoodles, then the chicken, then a layer of marinara over each chicken piece, then Mozzarella cheese, then chopped parsley.

OR:

Add each chicken piece back to the zoodle pan, top each piece with marinara sauce, Mozzarella cheese, bake in the oven until the cheese melts. Garnish with chopped parsley.