Zucchini Lasagna Rolls

Well Worth The Effort

Dinner is served!
Dinner is served!
Cut a large zucchini in half, but not exactly down the middle.  One side needs to be larger than the other to make a deep zucchini "bowl".
Cut a large zucchini in half, but not exactly down the middle. One side needs to be larger than the other to make a deep zucchini "bowl".
Core the stringy pulp and seeds from the other half of the zucchini.
Core the stringy pulp and seeds from the other half of the zucchini.
Grate one piece of zucchini as small as possible. You will need at least a half cup, I used a half cup.  Adding more zucchini will change the flavor of the cheese filling, it will give it a slightly sour and bitter flavor.
Grate one piece of zucchini as small as possible. You will need at least a half cup, I used a half cup. Adding more zucchini will change the flavor of the cheese filling, it will give it a slightly sour and bitter flavor.
There are only two eggs, one of the eggs had two yolks in it.  I then mixed the garlic, salt, pepper, basil, and onion powder with a fork.
There are only two eggs, one of the eggs had two yolks in it. I then mixed the garlic, salt, pepper, basil, and onion powder with a fork.
Mix in the finely shredded zucchini,
Mix in the finely shredded zucchini,
Add the ricotta and parmesan cheese and stir it in until it is a smooth paste.
Add the ricotta and parmesan cheese and stir it in until it is a smooth paste.
Spread a thin layer of cheese mixture onto a boiled lasagna noodle.
Spread a thin layer of cheese mixture onto a boiled lasagna noodle.
Roll noodle as tight as possible from the bottom end to the top end.
Roll noodle as tight as possible from the bottom end to the top end.
Lightly coat the inside and edgeof lcored zucchini half with olive oil and sprinkle the inside and edges with a light coat of garlic powder.   Broil zucchini until the core turns dark yellow and the edges are slightly browned.
Lightly coat the inside and edgeof lcored zucchini half with olive oil and sprinkle the inside and edges with a light coat of garlic powder. Broil zucchini until the core turns dark yellow and the edges are slightly browned.
Fill zucchini half with ground beef and tomato sauce mixture and top with mozzerella cheese.  Bake at 375 degrees for 15 minutes or until the cheese is slightly browned.
Fill zucchini half with ground beef and tomato sauce mixture and top with mozzerella cheese. Bake at 375 degrees for 15 minutes or until the cheese is slightly browned.

Zucchini Lasagna Rolls With An Italian Zucchini Boat

I created this dish to reduce the large amount of zucchini I currently have on hand from a plentiful garden bounty this year. It takes some time to make, but it was well worth the time and effort that was put into this dish. I served this with some garlic bread sticks and freshly made cole slaw.

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Cook Time For Zucchini Boat and Lasagna Rolls

Prep time: 1 hour 10 min
Cook time: 40 min
Ready in: 1 hour 50 min
Yields: 9 Servings, 6 oz Lasagna, 4 oz. Zucchini slice

Instructions

  1. Heat 2 quarts of water to boiling and add 9 pieces of lasagna noodles and a tsp of salt. Cook for 12 minutes and when the noodles are soft, drain the hot water and replace with cold water. Leave noodles in cold water until ready to use so they do not stick together and fall apart.
  2. While the lasagna noodles are cooking, brown the Ground Beef for about 6 minutes, drain grease and then add half a bottle of tomato sauce and sugar to the ground beef and cook for an additional 6 minutes. Adding the sauce to the beef flavors the beef by cooking the sauce into it and darkens the color a bit.
  3. Next wash zuchinni under cold water, and cut it in two along the length of the zucchini. One side needs to be larger than the other. Remove the seeds and pulp from the larger piece and lightly coat with olive oil and garlic powder. Place on a cookie sheet or baking pan and broil at 475 degrees for 15 minutes. Once the edges have lightly browned and the center has turned to a dark yellow remove the zucchini from the broiler and set oven to "Bake" at 375 degrees.
  4. While zucchini is broiling, take the ther half of the zucchini and cut it into four pieces. Use a potato peeler to remove the outer skin and use a knife to remove the seeds and pulp.
  5. Use the small hole side of a grater to grate zucchini into fine pieces. You will need one cup of grated zucchini.
  6. In a medium sized mixing bowl, add 2 eggs, garlic paste, basil, salt, pepper, and onion powder. Beat with a fork until eggs ingredients are mixed together.
  7. Add cup of shredded zucchini and beat with a fork until blended.
  8. Add ricotta and parmesan cheese and stir together until the mixture becomes a runny paste.
  9. Pour water from lasagna noodles, lay noodle on a flat surface and add 3 heaping fork fulls of paste to the noodle. Spread cheese paste over entire surface of the noodle and roll noodle from bottom to top.
  10. Pour other half of spagetti sauce from jar or can to the bottom of a 9x17 baking pan, glass or metal. Place lasagna rolls in baking pan.
  11. With a ladle or large spoon, pour spagetti sauce over each lasagna roll and top with a piece of Provolone cheese.
  12. Spoon Ground beef mixture into the broiled zucchini half and smooth it out making sure that it is evenly spread into the zucchini. Top the ground beef with the cup of Mozzerella cheese.
  13. Place both items in the 375 degree heated oven and bake both until the cheese is melted and lighly browned. Zucchini and beef will take about 15 minutes, the lasagna rolls will take about 25 minutes. Oven temperatures may vary so keep an eye on both to make sure they are not burning.

Health/Nutrition Stuff

Nutrition Facts
Serving size: 10 Ounces
Calories 197
Calories from Fat171
% Daily Value *
Fat 19 g29%
Saturated fat 2 g10%
Unsaturated fat 1 g
Carbohydrates 9 g3%
Sugar 3 g
Fiber 1 g4%
Protein 3 g6%
Cholesterol 8 mg3%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Ingredients

  • 1.5 lbs Lean Ground Beef, Ground Turkey can be used as well.
  • 38 ounces Spaghetti Sauce, The chunkier the better, you will have left over sauce
  • 1/3 cup Sugar
  • 1 Zucchini, The bigger the better
  • 1 cup Finely Shredded Zucchini
  • 9 Lasagna Noodles, It must be boiled, No-Bake Lasagna does not work.
  • 1 cup Parmesan Cheese, Grated works the best, powder will do the job, but tastes sour.
  • 1TSP Salt
  • 1 tsp. Pepper
  • 2 TSP Onion Powder
  • 3 TBS Basil paste
  • 3 TBS Garlic paste
  • 1 Cup Mozzerella Cheese
  • 9 slices Provolone Cheese
  • 1 TSP Garlic Powder, I just sprinkled a light coat on the zucchini from the bottle.

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Comments 3 comments

vespawoolf profile image

vespawoolf 4 years ago from Peru, South America

This sounds delicious and will definitely to popular among those gardeners who have an abundance of zucchini in the summertime! Thank you.


teaches12345 profile image

teaches12345 4 years ago

Wow, does this ever look so good! I was just chatting with my hubby on how much I wanted a zucchini this week. Now I can really convince him to eat one with me. THanks for much for the idea.


flacoinohio profile image

flacoinohio 4 years ago from Ohio Author

Thanks for checking out my recipe teaches12345, I hope you enjoy the meal!

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