Monday, October 3, 2016

Zucchini Lasagna Rolls

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Oprah and I have absolutely nothing in common, except for one thing:

That's literally it, but I think it would be enough for us to bond over. But see, for me, it's not just bread. It's carbs. Anything gluten, and I'm in.

Little known fact: when I was 14, I went on a revised version of the Atkins diet and lost over 30 lbs. in about 2 months. Don't worry, though. As soon as I had babies, I made sure to put it all back on.

Also, Tim recently had kidney stones that landed him in the hospital for a few days. It was absolute freaking chaos. I missed the first day of work, had to beg friends and family to drop everything to take care of our kids, cried in front of a doctor, and there was always the constant threat of surgery, so Tim had probably one full meal over the course of those few days. Oh, and he blamed it all on my unhealthy cooking, so there's that. God forbid we consider genetics.

Back to bread. In a last-ditched effort to pretend I'm organic/crunchy/relatively healthy, I swapped the lasagna noodles on my regular lasagna roll-ups for zucchini. And you know what? It was actually really good.

If you had common sense and skimmed those first few paragraphs, let me summarize: it's good. You should give it a try. What do you have to lose?

  • 4 zucchinis
  • 15 oz. Ricotta cheese
  • 1 egg
  • Large can pasta sauce of your choice
  • 8 oz. shredded mozzarella cheese
  • 8 oz. shredded cheddar cheese
  • Garlic (optional)
  • Salt and pepper
  • Sharp knife (or, preferably, a vegetable peeler like this)


Plan to grab an extra zucchini, because this ain't easy.

Cut off the ends.

Again, this next step is not easy. If you don't have a vegetable peeler, I highly recommend getting one like this one so that yours look better than mine. They aren't expensive, and it'll save you a lot of time (and zucchinis).

Cut as many thin slices of the zucchini as possible.

In a separate bowl, beat the egg.

Add the Ricotta cheese, garlic, salt, and pepper to the egg and mix well.

Spread 1/4 cup of the pasta sauce on the bottom of a 13x9 pan.

One at a time, lay out the zucchini slices.

Top with the Ricotta cheese mixture.

Sprinkle on some cheddar and mozzarella cheese.

Gently fold up the zucchini rolls.

Place in the pan on top of the sauce.

Top with the rest of the shredded cheeses.

Pour remaining pasta sauce over the cheese.

Bake at 350° for 20-30 minutes until cheese is bubbly.

Serve hot...and not with bread. Otherwise, what's the point of all this?

Love and Atkins,

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