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3 large zucchini, trimmed (about 4 pounds)
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4 tablespoons extra-virgin olive oil, divided
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¼ teaspoon salt plus a pinch, divided
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2 cups crushed tomatoes
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1 teaspoon Italian seasoning
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4 teaspoons minced garlic, divided
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¼ teaspoon crushed red pepper
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2 ½ cups part-skim ricotta cheese
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¼ cup grated Parmesan cheese
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½ teaspoon ground pepper
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¼ cup chopped almonds
Zucchini Lasagna Rolls
Give lasagna rolls a healthy low-carb makeover with this easy recipe, which 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.
Nutrition Information
181
Calories
14g
Carbohydrates
17g
Protein
445mg
Potassium
10g
Fiber
9g
Sugar
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