Jan 11, 2016, Updated Jun 24, 2024 As you might have noticed, I am posting little healthy recipes on the blog these days. Well this was bound to happen because there was just so much sugar and butter during december that it feels good to take a break for a while. I know this phase isn’t going to last long [hello Valentine’s Day!] but for now let’s try to eat a little healthy! And what better than a healthy zucchini dinner to start off your week? I know a lot of people who do not like zucchini (my husband included!). I absolutely love it and eat it as such by roasting it. However in case you don’t there are so many ways to sneak it into your recipes. The zucchini haters won’t even realize that they are eating zucchini. For example this zucchini bread [so good! no one would there’s zucchni in here] and if you want to try something savory then try these Spinach Zucchni Lasagna Rolls. The same flavors of spinach lasagna in a healthier and gluten-free form! Recently I hosted a dinner party for friends and thought of making spinach lasagna since it’s easy and everyone loves it! But then I had a thought of making it healthier using some fresh ingredients! Since I had spinach and zucchini in my refrigerator I decided to give the lasagna a fun and fresh twist and made these spinach zucchini lasagna rolls. And let me tell you, these are so easy to make and so flavorful. These zucchini lasagna rolls are great for individual serving. I prefer it over the mess I create when I try to slice a regular pan of lasagna! I will not claim these lasagna rolls to be super healthy, well there’s still a lot of cheese in here but it’s still healthier than your regular lasagna plus I also used low fat ricotta here. To make it even healthier, try cutting down on the amount of cheese. Method Rinse and pat dry the zucchini. Slice both the zucchinis into thick slices, around 1/4 of an inch. I was able to get 8-10 slices the from 2 zucchinis I had. Heat a grill pan on medium heat and spray it with a non-stick spray. Once the pan is hot, place the sliced zucchini on it. Cook till the slices before soft enough to fold, around 2-3 minutes on each side. Repeat till are the slices are grilled, set aside. Heat oil is another pan on medium heat. Once the oil is hot, add chopped garlic to it. Cook for a minute and then add the chopped onion. Saute for another 1-2 minutes. Now add the chopped spinach to the pan. Add salt and pepper to taste and cook till the mixture dries out and there isn’t much moisture left from the spinach. Remove from heat. In a bowl, add together ricotta cheese, the cooked spinach mixture, 1/4 cup parmesan cheese, dried oregano, dried parsley, salt & pepper. Mix till everything is well combined. Arrange all the grilled zucchini slices and put around 1.5-2 tablespoons of the prepared mixture on each slice. Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled. Take a 26 x 18 cm pan and place 1/2 cup of Bertolli® Riserva Marinara with Parmigiano-Reggiano on the bottom of the pan. Arrange the zucchini rolls on top of the sauce and then pour the remaining 3/4 cup of sauce on top of the rolls. Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 F degrees for 30 minutes or till the cheese is nice and bubbly. Serve these spinach zucchini lasagna rolls with some fresh basil on top!
- You can do some prep work for these in advance. Like if you want to make it for your party, just prep the stuffing a day before and then the next slice slice the zucchini, stuff and bake them. That simple and you have dinner ready in 30 minutes! Spinach Zucchini Lasagna Rolls
title: “Spinach Zucchini Lasagna Rolls " ShowToc: true date: “2024-09-23” author: “Adeline Zapata”
Jan 11, 2016, Updated Jun 24, 2024 As you might have noticed, I am posting little healthy recipes on the blog these days. Well this was bound to happen because there was just so much sugar and butter during december that it feels good to take a break for a while. I know this phase isn’t going to last long [hello Valentine’s Day!] but for now let’s try to eat a little healthy! And what better than a healthy zucchini dinner to start off your week? I know a lot of people who do not like zucchini (my husband included!). I absolutely love it and eat it as such by roasting it. However in case you don’t there are so many ways to sneak it into your recipes. The zucchini haters won’t even realize that they are eating zucchini. For example this zucchini bread [so good! no one would there’s zucchni in here] and if you want to try something savory then try these Spinach Zucchni Lasagna Rolls. The same flavors of spinach lasagna in a healthier and gluten-free form! Recently I hosted a dinner party for friends and thought of making spinach lasagna since it’s easy and everyone loves it! But then I had a thought of making it healthier using some fresh ingredients! Since I had spinach and zucchini in my refrigerator I decided to give the lasagna a fun and fresh twist and made these spinach zucchini lasagna rolls. And let me tell you, these are so easy to make and so flavorful. These zucchini lasagna rolls are great for individual serving. I prefer it over the mess I create when I try to slice a regular pan of lasagna! I will not claim these lasagna rolls to be super healthy, well there’s still a lot of cheese in here but it’s still healthier than your regular lasagna plus I also used low fat ricotta here. To make it even healthier, try cutting down on the amount of cheese. Method Rinse and pat dry the zucchini. Slice both the zucchinis into thick slices, around 1/4 of an inch. I was able to get 8-10 slices the from 2 zucchinis I had. Heat a grill pan on medium heat and spray it with a non-stick spray. Once the pan is hot, place the sliced zucchini on it. Cook till the slices before soft enough to fold, around 2-3 minutes on each side. Repeat till are the slices are grilled, set aside. Heat oil is another pan on medium heat. Once the oil is hot, add chopped garlic to it. Cook for a minute and then add the chopped onion. Saute for another 1-2 minutes. Now add the chopped spinach to the pan. Add salt and pepper to taste and cook till the mixture dries out and there isn’t much moisture left from the spinach. Remove from heat. In a bowl, add together ricotta cheese, the cooked spinach mixture, 1/4 cup parmesan cheese, dried oregano, dried parsley, salt & pepper. Mix till everything is well combined. Arrange all the grilled zucchini slices and put around 1.5-2 tablespoons of the prepared mixture on each slice. Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled. Take a 26 x 18 cm pan and place 1/2 cup of Bertolli® Riserva Marinara with Parmigiano-Reggiano on the bottom of the pan. Arrange the zucchini rolls on top of the sauce and then pour the remaining 3/4 cup of sauce on top of the rolls. Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 F degrees for 30 minutes or till the cheese is nice and bubbly. Serve these spinach zucchini lasagna rolls with some fresh basil on top!
- You can do some prep work for these in advance. Like if you want to make it for your party, just prep the stuffing a day before and then the next slice slice the zucchini, stuff and bake them. That simple and you have dinner ready in 30 minutes! Spinach Zucchini Lasagna Rolls
