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
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4 OZ SHREDDED MOZZARELLA CHEESE
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1 CUP MARINARA SAUCE
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1 LARGE ZUCCHINI
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1 LARGE EGG
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1/3 CUP DICED GREEN ONIONS
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2 TSP. GARLIC POWDER
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1 TSP. PIZZA SEASONING
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1/2 TSP. PINK HIMALAYAN SALT
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1 TSP. ONION POWDER
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1/4 TSP. FRESHLY GROUND BLACK PEPPER
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1. CUT AND PREPARE THE INGREDIENTS .
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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.
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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.
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5. IN AN OVEN SAFE MOLD OR PAN , PLACE A LAYER OF MARINARA SAUCE IN THE BOTTOM.
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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.
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7. REPEAT UNTIL YOU FILL THE DISH. PLACE ANOTHER LAYER OF SAUCE ON TOP OF THE ROLLS, THEN A LAYER OF MOZZARELLA CHEESE.
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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 ;)
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TIP:
IN YOU HAVE LEFTOVER INGREDIENTS , MAKE INDIVIDUAL PORTIONS IN BOWLS. FREEZE TO HAVE LATER IN THE WEEK ;)