Zucchini Lasagna Roll-Ups #Keto #Low-Carb

Treat yourself to these low-carb and keto zucchini lasagna roll-ups! They have the majority of the kind of a conventional lasagna formula without the pointless carbs. In addition, these zucchini lasagna rolls are normally without gluten, as well!

While these minor nibbles of zucchini lasagna joy do take a smidgen of affection and exertion, they are a flat out group pleaser and look absolutely exquisite. Am I right? So put shortly of real effort before your next Keto women aggregate get-together and you are certain to be considered the best culinary expert on the square.

Also try our recipe Zucchini Breadsticks

Treat yourself to these low-carb and keto zucchini lasagna roll-ups! These zucchini lasagna rolls are naturally gluten-free lasagna recipe, too!

Ingredients

• 3 large zucchini ends trimmed and cut 1/8-inch thick
• Salt
• 1 Tbsp. Olive oil
• 2 cloves garlic crushed
• ½ cup sweet onion finely diced
• 3/4 lb. ground turkey
• 1 ½ cups Marinara sauce
• 2 cups mozzarella cheese divided
• 1 cup ricotta full-fat
• ½ cup Parmesan cheese
• 1 egg
• 2 tsp. Italian seasonings
• ½ tsp. salt
• ¼ tsp. Pepper

Instructions

1. Preheat oven to 400 degrees.
2. Using a mandoline, cut zucchini lengthwise into 1/8 inch thick slices. (You can also use a knife, just be careful!) You should have about 24 slices.
3. Lay zucchini flat and sprinkle with salt. Let sit for at least 15 minutes. Before rolling, dab zucchini with a paper towel to get rid of excess moisture. (See note for an even less soggy way!)
4. In a large skillet over medium heat combine oil, crushed garlic, and onion. Saute for 2-3 minutes. Add ground turkey and cook for an additional 6-8 minutes, or until completely cooked through.
5. Pour 1 cup marinara sauce into the bottom of a 9-inch square baking dish.
6. In a medium bowl combine 1 cup mozzarella, ricotta, Parmesan cheese, egg, Italian seasonings, salt and pepper. Mix until combined.  Add ground turkey mixture and stir until combined.
7. Place 1 ½ tablespoons of the turkey and cheese mixture along a zucchini slice. Roll zucchini slice up and place in a 9-inch square baking dish. Repeat with remaining cheese mixture and zucchini slices.
8. Pour remaining ½ cup marinara sauce over the roll-ups and top with 1 cup mozzarella cheese.
9. Bake in preheated oven for 25-30 minutes.
10. Serve with fresh parsley and enjoy!  Serving size is 4 zucchini roll-ups.

Recipe Notes
*Follow step #3, but also refrigerate your zucchini roll-ups overnight.  Do this AFTER rolling them up but BEFORE baking them and adding the marinara.  After a few hours, they will have released a lot more moisture and you can simply drain out the extra liquid before adding your marinara sauce and baking.

For more detail : https://bit.ly/2Tjk2VZ

Read more our recipe Quick & Easy: Baked Chili Dogs