Title: Zucchini Lasagna Roll-Ups
Prep Time: 30 minutes
Ingredients:
– 2 medium zucchinis
– 1 cup ricotta cheese (part-skim)
– 1 cup shredded mozzarella cheese (part-skim)
– 1 cup fresh spinach, chopped
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1 teaspoon garlic powder
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 1 cup low-sugar marinara sauce (optional for serving)
– Fresh basil leaves for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice the zucchinis lengthwise into thin strips using a mandoline or sharp knife. You should aim for about 1/8-inch thick slices. Lay them on a clean kitchen towel and sprinkle with salt. Let them sit for about 10 minutes to draw out moisture.
3. In a mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, chopped spinach, Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
4. Pat the zucchini strips dry with another kitchen towel to remove excess moisture. This will help prevent the roll-ups from becoming soggy.
5. Spread a thin layer of the cheese mixture along each zucchini strip. Start at one end and roll it up tightly. Place the roll-up seam side down in a greased baking dish. Repeat this process until all zucchini strips are filled and rolled.
6. If desired, pour the low-sugar marinara sauce over the roll-ups. Sprinkle the remaining mozzarella cheese on top.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes. Serve warm, garnished with fresh basil leaves if desired.
This flavorful and nutritious zucchini lasagna is a great low-carb lunch option that is diabetic-friendly. Enjoy a satisfying meal without the guilt!
