Description
Mediterranean-inspired mushroom zucchini lasagna rolls blend Italian comfort with garden-fresh ingredients. Creamy ricotta, earthy mushrooms, and tender zucchini create a delightful harmony that brings Mediterranean flavors right to your plate.
Ingredients
Scale
Main Ingredients:
- 4 zucchini, large, thinly sliced lengthwise
- 8 ounces (226 grams) fresh mushrooms, finely chopped
- 16 ounces (454 grams) marinara sauce
- ½ cup shredded mozzarella cheese
- ⅓ cup organic ricotta cheese
Cheese and Binding Ingredients:
- ¼ cup freshly grated Parmesan cheese
- 1 free-range egg
Herbs, Spices, and Aromatics:
- 2 tablespoons olive oil
- 1 small sweet yellow onion, finely diced
- 2 fresh garlic cloves, minced
- 1 teaspoon dry Italian seasoning
- 1 handful fresh parsley, finely chopped
- Sea salt, to taste
- Fresh ground pepper, to taste
Instructions
- Preheat the oven to 375°F and prepare a baking tray with parchment paper, creating an ideal environment for roasting zucchini.
- Carefully slice zucchini lengthwise, then season with salt and pepper. Lightly brush each slice with olive oil and roast for 10-12 minutes until they become pliable but not mushy.
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, then introduce diced onions and sliced mushrooms. Sprinkle Italian seasoning and cook until vegetables soften and release their moisture.
- Pour most of the marinara sauce into the vegetable mixture, allowing it to simmer and develop a rich, concentrated flavor. Reduce heat and let the sauce thicken slightly.
- In a separate mixing bowl, combine ricotta cheese, grated Parmesan, beaten egg, chopped parsley, and a pinch of salt and pepper. Blend until the mixture becomes smooth and uniform.
- Spread a thin layer of remaining marinara sauce across the bottom of a baking dish to prevent sticking and add extra flavor.
- Lay out cooled zucchini slices and spread a thin layer of the ricotta mixture. Top with the savory mushroom sauce, then carefully roll each slice into a compact bundle.
- Arrange the rolled zucchini in the prepared baking dish, nestling them close together. Drizzle any remaining marinara sauce over the top and generously sprinkle with mozzarella cheese.
- Transfer to the preheated oven and bake for 15-20 minutes, watching for the cheese to melt and turn golden with slight crispy edges.
Notes
- Prepare for a flavor explosion with these zucchini lasagna rolls that transform traditional pasta into a veggie-packed delight.
- Slicing zucchini thinly ensures flexible, delicate rolls that capture every savory mushroom and cheese moment.
- Each roll combines garden-fresh ingredients with comforting Italian-inspired flavors, creating a lighter alternative to classic lasagna.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 220
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 70 mg