Zucchini Lasagna Rolls

• portions: 6 servings
• temps total: 1 hour 15 minutes

Ingrédients

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

2 ½ cups part-skim ricotta cheese

¼ cup grated Parmesan cheese

½ teaspoon ground pepper

¼ cup chopped almonds

Instructions

Position racks in the middle and upper third of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.

Slice each zucchini lengthwise into 1/4- to 1/8-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 1/4 teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.

Reduce oven temperature to 350 degrees.

Combine 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.

When 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.

Meanwhile, 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.

Nutrition

• Calories: 324 kcal
• Lipides Totaux: 22 g
• Lipides Saturés: 7 g
• Lipides Insaturés: 0 g
• Cholestérol: 35 mg
• Sodium: 447 mg
• Glucides Totaux: 19 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 8 g
• Protéines: 17 g