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 ;)