




low carb zucchini rolls
Here is a great alternative when you have a lasagna craving , but you're following a low carb lifestyle or you simply would like a lighter version . This is a vegetarian one, but you can add additional protein if you want whether plant or animal. You can double the recipe to have extra to freeze and eat later . I hope you can give this a try and enjoy it with loved ones. ;)
serves 2
vegetarian | gluten free | low carb
INGREDIENTS
INSTRUCTIONS
3/4 CUP RICOTTA CHEESE
​
4 OZ SHREDDED MOZZARELLA CHEESE
​
1 CUP MARINARA SAUCE
​
1 LARGE ZUCCHINI
​
1 LARGE EGG
​
1/3 CUP DICED GREEN ONIONS
​
2 TSP. GARLIC POWDER
​
1 TSP. PIZZA SEASONING
​
1/2 TSP. PINK HIMALAYAN SALT
​
1 TSP. ONION POWDER
​
1/4 TSP. FRESHLY GROUND BLACK PEPPER
​
1. CUT AND PREPARE THE INGREDIENTS .
​
2. IN A BOWL , PLACE THE RICOTTA CHEESE, GARLIC POWDER, ONION POWDER, SALT, PEPPER, PIZZA SEASONING, GREEN ONIONS, PARSLEY Y EGG. MIX WELL UNTIL COMBINED.
​
3. WITH A MANDOLINE OR KNIFE; SLICE THE ZUCCHINI IN LONG STRIPS.
4. N A MEDIUM HEAT PAN WITH NON-STICK SPRAY, COOK THE ZUCCHINI FOR ONE MINUTE ON EACH SIDE. JUST UNTIL IS PLIABLE. REMOVE FROM PAN AND LET COOL.
​
5. IN AN OVEN SAFE MOLD OR PAN , PLACE A LAYER OF MARINARA SAUCE IN THE BOTTOM.
​
6. TAKE ONE STRIP OF THE ZUCCHINI AND SPREAD 1-2 TEASPOONS OF THE CHEESE MIXTURE, THEN ROLL AND PLACE ON TOP OF THE SAUCE.
​
7. REPEAT UNTIL YOU FILL THE DISH. PLACE ANOTHER LAYER OF SAUCE ON TOP OF THE ROLLS, THEN A LAYER OF MOZZARELLA CHEESE.
​
8. IN A PRE-HEATED OVEN ; BAKE AT 350 DEGREES FAHRENHEIT FOR 10 MINUTES OR UNTIL THE CHEESE IS MELTED , SINCE EVERYTHING IS COOKED. ENJOY ;)
​
TIP:
IN YOU HAVE LEFTOVER INGREDIENTS , MAKE INDIVIDUAL PORTIONS IN BOWLS. FREEZE TO HAVE LATER IN THE WEEK ;)