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Zucchini Lasagna Rolls
1 h 15 m
“Give lasagna rolls a healthy low-carb makeover with this easy recipe that subs in thinly sliced zucchini for lasagna noodles. Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.”
3 large zucchini, trimmed (about 4 pounds)
4 tablespoons extra-virgin olive oil, divided
¼ teaspoon salt plus a pinch, divided
2 cups crushed tomatoes
1 teaspoon Italian seasoning
4 teaspoons minced garlic, divided
¼ teaspoon crushed red pepper
2½ cups part-skim ricotta cheese
¼ cup grated Parmesan cheese
½ teaspoon ground pepper
¼ cup chopped almonds
1Position racks in the middle and upper third of oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
2Slice each zucchini lengthwise into ¼- to ⅛-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Brush the strips with 3 tablespoons oil and sprinkle with ¼ teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.
3Reduce oven temperature to 350 degrees.
4Combine tomatoes, Italian seasoning, 2 teaspoons garlic and crushed red pepper in a large bowl. Spread the mixture in a 9-by-13-inch baking dish. Combine ricotta, Parmesan, pepper and 1 teaspoon garlic in a medium bowl.
5When the zucchini is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Roll up the slices and place them in the baking dish seam-side down. Bake until hot, 25 to 30 minutes.
6Meanwhile, place almonds, the remaining 1 teaspoon garlic and the remaining pinch of salt in a mini food processor. Process until ground to a coarse meal. Heat the remaining 1 tablespoon oil a medium skillet over medium heat. Add the almond mixture and cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. Serve the lasagna rolls topped with the almond mixture.