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Zucchini Roll-Ups

TOTAL TIME: Prep: 15 min. Bake: 20 min. YIELD: 3 servings.
We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten free and grain free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas

Ingredients

  • 1 cup part-skim ricotta cheese
  • 1-1/2 teaspoons Italian seasoning, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium zucchini
  • 4 plum tomatoes, seeded and chopped
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon tomato paste
  • Shredded Parmesan cheese, optional

Directions

  • 1. Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish.
  • 2. Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

Nutrition Facts

4 roll-ups: 175 calories, 8g fat (4g saturated fat), 26mg cholesterol, 643mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.

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