Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

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About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

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Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

On a Zucchini Quest — Zucchini Lasagna

     

     With loads of zucchini, I am on a zucchini quest. Today it is zucchini lasagna which I sliced thin (a mandoline is a must) and grilled in order to remove excess moisture. 
     Using zucchini instead of noodles means that this dish is loaded with veggies and contains no gluten. I also used less dairy (1 cup cottage cheese and just about 4 oz. of mozzarella) than called for in many similar recipes – this is simply due to preference so adjust to fit your own taste; it was definitely still quite cheesy. Barry, who is not a lasagna fan, went back for seconds and said, “This is really good!”

     Lasagna today.  Plans for zucchini soup tomorrow!

Zucchini Lasagna    4 to 6 servings

½ to ¾ lb. mild sausage, or use ground pork or lean ground beef 

½ of a large onion

2 cloves of garlic

1 or 2 tablespoons olive oil – only if needed

14.5 oz. can diced or crushed tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt & pepper to taste

2 small to medium zucchini

Salt & pepper

Olive oil

1 cup cottage cheese

1 egg

4 to 6 oz. part-skin mozzarella cheese, shredded

1. Meat Sauce: In a medium sauce pan, brown meat, then add onions and garlic and cook until onions are tender. Add olive oil only is meat begins to stick.
2. Add tomatoes, basil, oregano, and salt and pepper to taste. Cover and simmer on low for 30 to 40 minutes until sauce thickens and flavors meld.
   
   
   
   
3. Zucchini:Using a mandoline, thinly slice the zucchini long ways (use the thin blade to achieve a ⅛” cut).
   
4. Lay out strips on a pan; lightly salt and set aside for about 10 minutes. (this will help draw out some of the liquid stored in the zucchini). Blot dry.
5. Meanwhile, heat a grill pan and spray or lightly brush with olive oil. Add zucchini strips to griddle, brush top side lightly with olive oil and season lightly with salt and pepper. Grill a few minutes, just until grill marks begin to form on underneath side, turn and continue to grill until marks form. Remove and drain on paper towel.
   
   
   
   
6. Cottage Cheese Filling: Mix cottage cheese and egg.
7. Assembling Lasagna:   In a sprayed baking dish or casserole (I used an 8”x8½” baking dish), spread half of the meat sauce on the bottom and layer the zucchini to cover.
   
8. Spread half the cottage cheese mixture over the zucchini, then top with the mozzarella cheese, and repeat the layering process.
   
   
   
   
9. Cover with foil and either bake immediately or refrigerate and bake later. If baking later, remove casserole so it can come to room temperature or add additional time if casserole is cold when it goes into the oven.
10. Baking: Bake covered casserole for 45 minutes in a preheated 375°. Uncover and bake an additional 15 minutes. Let stand about 5 to 10 minutes before serving. 
    
    
    

Other zucchini recipes on this blog:
Marinated Veggie Salad

Garden-style Stuffed Zucchini Boats

Garden Fritters with lime-chili mayo

Oven Fried Zucchini Spears
Grand Prize  Zucchini Bread

Reinvented Zucchini Bread
Zucchini Muffins
Chocolate Chip-Walnut Zucchini Cake w/ Old-Fashioned Cocoa Glaze

Recipe without photos . . .

Zucchini Lasagna    4 to 6 servings

½ to ¾ lb. mild sausage, or use ground pork or lean ground beef 

½ of a large onion

2 cloves of garlic

1 or 2 tablespoons olive oil – only if needed

14.5 oz. can diced or crushed  tomatoes

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh oregano

Salt & pepper to taste

2 small to medium zucchini

Salt & pepper

Olive oil

1 cup cottage cheese

1 egg

4 to 6 oz. part-skin mozzarella cheese, shredded

1. Meat Sauce: In a medium sauce pan, brown meat, then add onions and garlic and cook until onions are tender. Add olive oil only is meat begins to stick.
2. Add tomatoes, basil, oregano, and salt and pepper to taste. Cover and simmer on low for 30 to 40 minutes until sauce thickens and flavors meld.
3. Zucchini:Using a mandoline, thinly slice the zucchini long ways (use the thin blade to achieve a ⅛” cut).
4. Lay out strips on a pan; lightly salt and set aside for about 10 minutes. (this will help draw out some of the liquid stored in the zucchini). Blot dry.
5. Meanwhile, heat a grill pan and spray or lightly brush with olive oil. Add zucchini strips to griddle, brush top side lightly with olive oil and season lightly with salt and pepper. Grill a few minutes, just until grill marks begin to form on underneath side, turn and continue to grill until marks form. Remove and drain on paper towel.
6. Cottage Cheese Filling: Mix cottage cheese and egg.
7. Assembling Lasagna:   In a sprayed baking dish or casserole (I used an 8”x8½” baking dish), spread half of the meat sauce on the bottom and layer the zucchini to cover.
8. Spread half the cottage cheese mixture over the zucchini, then top with the mozzarella cheese, and repeat the layering process.
9. Cover with foil and either bake immediately or refrigerate and bake later. If baking later, remove casserole so it can come to room temperature or add additional time if casserole is cold when it goes into the oven.
10. Baking: Bake covered casserole for 45 minutes in a preheated 375°. Uncover and bake an additional 15 minutes. Let stand about 5 to 10 minutes before serving.