Zucchini “Lasagna” Rolls

Zucchini season is fast approaching, and with my two zucchini plants growing out of control, I decided it’s time to start finding and testing out some new recipes to use my future bounty of zucchini. This recipe was another Pinterest find, and it was a delicious, fairly quick meal. I served the zucchini rolls with wheat spaghetti to make the meal go further and give us leftovers for a second night, but they would be great on their own as a low-carb dinner. 

Zucchini "Lasagna" Rolls
Serves 4
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Prep Time
20 min
Cook Time
35 min
Prep Time
20 min
Cook Time
35 min
Ingredients
  1. 2 medium zucchini
  2. 4 ounces proscuitto, thinly sliced
  3. 4 ounces fresh mozzarella, thinly sliced
  4. 3 tablespoons fresh basil, julienned
  5. 3 cups marinara sauce
  6. 1/4 grated parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. With a mandolin or a knife, slice zucchini lengthwise into 1/4-inch thick pieces. Place slices on a damp paper towel on a plate and cover with another damp paper towel. Microwave on high for about 3 minutes, until zucchini is just soft enough to roll without breaking.
  3. Place zucchini pieces on a flat surface and cover with proscuitto and mozzarella that are cut to fit. Sprinkle with basil. Roll up from one short end, and secure with a toothpick.
  4. Pour marinara sauce into a 2-quart oven-safe dish. Place zucchini rolls in the sauce, swirls facing up.
  5. Bake covered for 30 minutes. Remove the cover, sprinkle parmesan cheese on top, and return uncovered to oven for an additional 5 minutes.
  6. Serve immediately.
Adapted from Apron Strings
Adapted from Apron Strings
Seasoned to Impress https://seasonedtoimpress.com/