When I was a kid, zucchini was always my favorite veggie to grow in the garden. My parents would always pick it fresh and chop it up for me before I had a chance to get to the store. It's no wonder; zucchini is so versatile — you can make fresh bread, chips, and noodles with this one magical vegetable! To put that versatility into perspective, why not turn it into lasagna? These zucchini lasagna roll-ups are incredibly easy to make and taste delicious thanks to browned ground beef that gets mixed with spaghetti sauce, mozzarella cheese, ricotta cheese, and Parmesan cheese.
Ingredients
1 zucchini, sliced into thin strips;
2 cups of cooked noodles;
1 cup of ricotta cheese
1 egg, 2 tablespoons grated Parmesan cheese, salt, and pepper to taste.
Preparations
Preheat oven to 350 degrees.
Remove ends and middle strings from zucchini. Slice in half lengthwise, so that they are not too wide. Place on a baking sheet lined with parchment paper (use two sheets if needed).
In a small bowl mix together egg and water and lightly beat, set aside. In another bowl mix together bread crumbs, Parmesan cheese, parsley flakes, and salt/pepper. Dip each zucchini strip into the egg-water mix, then into the breadcrumb mixture. Place seam side down on the parchment-lined baking sheet.
In a small bowl mix together Ricotta cheese and Parmesan cheese until creamy. Spoon mixture into zucchini strips. Top with 1/4 cup of mozzarella cheese. Bake for 20-25 minutes, or until bubbling and browning on top.
