Zucchini Lasagna Roll Ups

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic powder

  Spices

  2 tsp or 6g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Fennel seed

  Spices

  ½ tsp, whole or 1g

• Salt

  Table

  1 dash or 0.4g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 ½ cup or 643g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Mozzarella cheese

  Part skim milk

  ⅔ cup, shredded or 75g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

Directions

1. Preheat the oven to 400°F.
2. Line a countertop with paper towels and place the zucchini slices on top. Lightly season with salt and let sit for 20 minutes to draw out excess liquid.
3. Meanwhile, heat a large skillet over medium-high heat. Add olive oil and ground beef, sautéing until slightly browned while breaking up the beef.
4. Add half of the garlic powder, basil, parsley, half of the oregano, fennel seeds, and salt to the beef. Mix and cook for 2 minutes.
5. Pour the pasta sauce into the skillet with the seasoned beef and cook for 5 minutes. Set aside.
6. In a small bowl, combine ricotta cheese, remaining garlic powder, oregano, and half of the shredded mozzarella. Mix well.
7. Spread about half of the meat sauce evenly on the bottom of an 8x8 baking dish.
8. Place 1 teaspoon of the cheese mixture on one end of a zucchini slice, spread gently, and roll up. Place vertically in the baking dish. Repeat with remaining slices.
9. Cover with the remaining meat sauce and bake in the oven for 20 minutes.
10. Remove from the oven and sprinkle with remaining mozzarella cheese. Return to the oven and bake for an additional 5 minutes or until the cheese is melted.
11. Remove from the oven and serve.