Zucchini Lasagna Roll Ups

Fresh zucchini and a savory red sauce make this a balanced meal your family will love.

Serves 4-6

Ingredients

Ingredients:

Filling Ingredients:

Sauce Ingredients:

INSTRUCTIONS:

For the sauce, first form the ground beef into medium size meatballs.

Next in a large sauce pot on high heat, add 1-2 tbsp of olive oil, once the oil is hot add the meatballs. Fry the meatballs until they are seared on all sides then break up into small pieces and season with salt and pepper. Remove the beef from the pot and set aside.

In the same pot, reduce the heat to medium and add another 2 tbsp of olive oil. Once the oil begins to shimmer add the shallots with a little salt. Lightly caramelize the shallots then add the red chili flake, and garlic. Sauté for 1 minute or until fragrant then add the tomato paste. Bloom or caramelize the tomato paste until it changes color (about 3 minutes) then deglaze the pot with wine. Reduce the wine until it is completely evaporated then add the tomato sauce.

Bring the sauce to a gentle simmer then add the fresh basil and season with salt, pepper, and sugar. Stir and let the sauce simmer for 1 hour. Once the sauce thickens, taste it and adjust the seasoning you your liking. Set aside.

Preheat the oven to 400F.

Cut the zucchini length wise into 1/4 inch planks. Place the planks on baking sheets lined with parchment paper. Season with a little olive oil, salt, and pepper then roast in the oven for about 15 minutes or until they are pliable.

While the zucchini is in the oven in a large bowl mix together all the filling ingredients (NOTE: Add all ingredients except the egg then season with salt and pepper to taste. Now add the egg and mix).

Lay the roasted zucchini on a cutting board and add some of the filling to each plank then roll them up nice and tight. Repeat the process with the rest of the zucchini.

Next in a 9×13 casserole dish, add some of the meat sauce to the bottom of the dish then add the zucchini rolls in an even layer. Add some more meat sauce on top of each zucchini roll then top with mozzarella and parmesan cheese.

Bake in the oven for another 20-25 minutes then let cool for 5-10 minutes before serving.

Enjoy!

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