Instructions:
1. Prepare the zucchini: Preheat your oven to 375°F (190°C). Slice the zucchini lengthwise into thin strips using a mandoline or a sharp knife, aiming for about 1/8 inch thick. Lay the strips on a clean kitchen towel, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture. Pat them dry with another towel.
2. Make the cheese filling: In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
3. Assemble the rolls: Spread a thin layer of marinara sauce on the bottom of a baking dish (about 1/2 cup). Take one zucchini strip, place about 1-2 tablespoons of the cheese mixture at one end, and roll it up tightly. Place the rolled zucchini seam-side down in the baking dish. Repeat this process with the remaining zucchini strips and cheese mixture.
4. Add sauce and cheese: Once all the rolls are in the baking dish, pour the remaining marinara sauce over the top, ensuring all rolls are covered. Sprinkle the remaining mozzarella cheese evenly over the sauce.
5. Bake: Drizzle the olive oil over the top of the dish, then cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
6. Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh basil if desired. Serve warm, and enjoy this delicious low-carb alternative to traditional lasagna!
Cooking Tips:
– For added flavor, you can sauté some chopped onions or bell peppers with the garlic before adding them to the cheese mixture.
– If you prefer a little more texture, consider adding cooked ground meat (like turkey or beef) to the ricotta mixture.
– This dish can be made ahead of time and stored in the refrigerator for up to 3 days before baking. Just cover it tightly with foil or plastic wrap.
Enjoy your Keto Zucchini Lasagna Rolls!
