Are you ready to indulge in a mouthwatering Italian dish that’s not only delicious but also healthy? Say hello to Slow Cooker Zucchini Lasagna Roll Ups! This creative twist on traditional lasagna swaps out heavy pasta for fresh zucchini, making it a lighter option that still packs a flavorful punch. Perfect for busy weeknights, this recipe requires just 20 minutes of prep time, and then your slow cooker takes care of the rest! With layers of creamy ricotta, melty mozzarella, and rich marinara sauce, these roll-ups are sure to impress your family and friends. Dive into this culinary adventure and discover how easy it is to create a satisfying meal that’s both wholesome and irresistible!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large zucchini, sliced into thin strips
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
- 1/4 cup Parmesan cheese, grated
- 1 egg
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by preparing your ingredients. Wash the zucchini thoroughly and slice them into thin strips, approximately 1/4 inch thick. This can be done using a mandoline slicer or a sharp knife for even thickness.
- In a mixing bowl, combine the ricotta cheese, 1/2 cup of the shredded mozzarella cheese, grated Parmesan cheese, and the egg. Mix well until all ingredients are fully incorporated. Season the mixture with salt and pepper to taste.
- Spread a thin layer of marinara sauce on the bottom of your slow cooker to prevent the lasagna roll-ups from sticking. Use about 1/4 cup of the sauce for this layer.
- Take a slice of zucchini and place a generous spoonful of the ricotta mixture at one end. Carefully roll the zucchini slice around the filling to create a roll-up. Place the roll-up seam-side down in the slow cooker. Repeat this process for all zucchini slices.
- Once all the zucchini roll-ups are in the slow cooker, pour the remaining marinara sauce evenly over the top. Sprinkle the remaining shredded mozzarella cheese over the sauce.
- Cover the slow cooker with the lid and set it to low heat. Cook for approximately 6 hours, or until the zucchini is tender and the cheese is melted and bubbly.
- After cooking, carefully remove the lid and let the roll-ups sit for about 10 minutes to set. This will help the cheese firm up slightly for easier serving.
- To serve, use a spatula to carefully lift the roll-ups onto plates. Garnish with fresh basil leaves for added flavor and presentation.
- Enjoy your delicious Slow Cooker Zucchini Lasagna Roll Ups as a hearty and healthy Italian dish!
Tips
- Choose the Right Zucchini: Select large, firm zucchinis for optimal roll-ups. Look for ones that are straight, as they will be easier to slice and roll.
- Uniform Slicing: For even cooking, slice the zucchini into thin strips, about 1/4 inch thick. A mandoline slicer can help achieve consistent thickness.
- Prevent Sticking: Spread a thin layer of marinara sauce on the bottom of the slow cooker before adding the roll-ups. This will prevent them from sticking and make serving easier.
- Don’t Overfill: When rolling the zucchini slices, be careful not to overfill them with the ricotta mixture. A generous spoonful is enough to keep the rolls intact.
- Layering: Pour the remaining marinara sauce evenly over the top of the roll-ups and sprinkle with mozzarella cheese for a gooey finish.
- Let it Rest: After cooking, allow the roll-ups to sit for about 10 minutes before serving. This resting time helps the cheese firm up, making them easier to lift onto plates.
- Garnish for Flavor: Fresh basil adds a burst of flavor and a beautiful presentation. Don’t skip this step!
- Pairing Suggestions: Serve with a side salad or garlic bread to round out your meal and enhance the Italian experience.Enjoy crafting this delightful dish that’s sure to become a family favorite!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 22g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
