Skinny Zucchini Lasagna Rolls

• Vegetarian
• Gluten free

• Produce

  • 1 Basil
  • 2 Zucchinis, large

• Refrigerated

  • 1 Egg

• Condiments

  • 8 oz Pizza sauce

• Baking & Spices

  • 1/2 tsp Himalayan salt
  • 1 tbsp Italian seasoning
  • 1/8 tsp Pepper, fresh ground

• Dairy

  • 3 tbsp Milk
  • 1/2 cup Parmesan
  • 1 15 oz. Container Ricotta cheese

Found on delightfulmomfood.com

Description

Ingredients

• 2-3 large zucchinis
• 15 oz. Container of ricotta cheese
• 1 egg
• ½ cup shredded Parmesan
• 3 tablespoons of milk (or dairy free milk)
• ½ teaspoon Himalayan salt
• ⅛ teaspoon of fresh ground pepper
• 1 tablespoon of Italian seasoning
• 8 oz. pizza sauce
• basil for garnish

Directions

• Preheat oven 350. Prepare a silicone muffin pan by spraying it with cooking spray. Set aside.
• Slice off the ends of the zucchini and then slice (very thin about ⅛-1/4 inch thick) horizontally. Set aside the rounded exterior slices to add as fillers in the muffin cups.
• On a baking pan lined with parchment paper lay out the zucchini slices to total 12.
• In a small whisk the egg. Add the ricotta, Parmesan cheese, milk, salt, pepper and Italian seasoning. Mix well.
• On each zucchini slice layer with about 2 tablespoons of ricotta mixture, followed by 2 tablespoons of pizza sauce spread across. Roll up each zucchini holding it horizontal till it is over the muffin cup. Then place upright. Continue to fill all 12 muffin cups. Add extra zucchini pieces into the zucchini rolls and top with more ricotta and pizza sauce.
• Bake at 350 for 30 minutes. Let cool 2 minutes to settle then scoop each muffin tin onto a plate or display in upright rolls on a large platter. Garnish with extra cheese and basil.