Zucchini Lasagna Rolls

Ingredients and Weight:

• Zucchini (8 medium-sized): 16 ounces
• Ground beef (lean): 1 pound
• Onion (1 medium): 8 ounces
• Garlic (4 cloves): 1 ounce
• Ricotta cheese: 15 ounces
• Parmesan cheese (grated): 1 cup
• Mozzarella cheese (shredded): 1 cup
• Lasagna noodles (no-boil): 12 ounces
• Marinara sauce: 28 ounces
• Salt and black pepper: To taste

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Using a mandoline or sharp knife, slice the zucchini lengthwise into thin, ribbon-like strips.
3. In a large skillet, brown the ground beef over medium heat. Drain off any excess grease.
4. Add onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Stir in ricotta cheese, Parmesan cheese, and 1/2 cup mozzarella cheese. Season with salt and black pepper.
6. Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
7. Place a zucchini strip on a work surface. Spoon a heaping tablespoon of the ricotta mixture along the length of the strip.
8. Roll up the zucchini strip, overlapping the edges slightly.
9. Place the zucchini rolls seam-side down in the prepared baking dish.
10. Pour the remaining marinara sauce evenly over the zucchini rolls.
11. Sprinkle with the remaining mozzarella cheese.
12. Bake for 45 minutes, or until bubbly and golden brown.

Nutritional Information (Per Serving):

• Calories: 350
• Fat: 18g
• Protein: 30g
• Carbohydrates: 32g

Dish Characteristics:

• Savory and satisfying
• Creamy and flavorful filling
• Low-carb alternative to traditional lasagna

User Comments:

• "These zucchini lasagna rolls were a hit with my family. They were so delicious and easy to make."
• "I love that this dish is a healthy twist on a classic recipe. The zucchini adds a nice crunch."
• "The zucchini rolls were perfect for a light and summery dinner."

Special Precautions and Tips:

• To prevent the zucchini rolls from tearing, use a sharp knife to slice them thinly and gently.
• If you don't have a mandoline, you can use a vegetable peeler to create zucchini ribbons.
• To make the ricotta filling more flavorful, add your favorite Italian herbs or spices, such as basil, oregano, or thyme.