Zucchini Lasagna Rolls Recipe

Arrange the zucchini slices in a single layer on a kitchen towel or a few sheets of paper towels. As they rest, you will notice a trace amount of moisture emerging on the surface. Let them sit on the counter while you are working on the rest of the ingredients, and be sure to pat dry before the assembly stage.

Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add onion and turkey. Sautee, break up the large chunks of the meat using a wooden spoon and cook until it has crumbled and browned, approximately for 2 minutes. Add the spinach and cook until fully wilted, for 1-2 minutes. Remove from the heat and set aside to cool. Drain off any excess liquid, if there is any, in the skillet.

To prepare the filling: In a large bowl, add the ricotta cheese, egg, parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.

Add the now-cooled turkey spinach mixture to the filling and stir to combine.

Preheat the oven to 375 degrees F.

To assemble, start by spreading the bottom of a 9x13 inch baking dish with half of the tomato sauce.

Next, bring a sheet of zucchini, place a tablespoon of the filling mixture towards the bottom, and gently spread it using the back of a spoon, leaving approximately ½ inch of the slice uncovered (this will help avoid the filling from squeezing out when rolling.) If some of the filling spills over the side of the slice, gently push it into the center of the slice.

Gently roll the slice toward the uncovered end. As you roll, using your fingers, try to keep the filling in the roll.

Place the roll seam side down into the baking dish. Repeat the process until all slices are rolled. In the end, you should have approximately 36 rolls.

Spread the remaining tomato sauce on top and sprinkle the mozzarella cheese evenly over.

Bake uncovered for 20 minutes or until bubbly brown.

Remove from the oven and let it rest for 15 minutes. Garnish with basil and serve.