I love this fun casserole idea. It really cuts out a lot of carbs and calories to use zucchini in place of lasagna noodles. If you have kids in your kitchen it's always fun to have them help you roll up the zucchini bundles! There's tons of ricotta in this recipe.. my favorite!
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Serves 4

You will need:

2 medium zucchini

1 1/2 cup ricotta

1/2 cup grated parmesan

salt & pepper

1 large can Muir Glen Fire Roasted Diced Tomatoes, 28 ounces

1/4 cup torn basil leaves

1 garlic clove, finely chopped

1/3 cup grated parmesan

  1. Preheat oven to 375F.
  2. Use a cheese slicer or a knife and thinly slice the zucchini lengthwise.
  3. In a bowl mix ricotta, parmesan and some salt and pepper.
  4. Add about 1 teaspoon of the mixture to each zucchini slice, roll up and place in an oven proof dish.
  5. In a large bowl mix tomatoes, basil and garlic and spoon the mixture over the zucchini rolls.
  6. Top with parmesan and bake until bubbly and golden, about 30-40 minutes.
  7. Allow to rest 5 minutes before serving.

TIP:

.
I love this fun casserole idea. It really cuts out a lot of carbs and calories to use zucchini in place of lasagna noodles. If you have kids in your kitchen it's always fun to have them help you roll up the zucchini bundles! There's tons of ricotta in this recipe.. my favorite!
Photography by Paul "Sweet Paul" Lowe

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