Truth be told, instead of writing down recipes and photographing meals, life is moving pretty quickly around here. Many afternoons I make dinner in 5 minute increments running into the kitchen while I leave Colin "in charge" outside in the back yard. Someday this will likely result in James running Colin over with the mini John Deere (again...), or someone getting stuck in a tree.
If you follow me on Facebook (please do! I share mini-recipes and awkward comments - link is on the sidebar), you know I have a serious addiction to my spiralizer. There are zucchini noodles all over the place here. Today, I set my beloved kitchen gadget aside for a y-shaped peeler to make these noodles. This has all the cheesy, saucy goodness of your favorite Italian pasta dish, without the empty carbs.
Zucchini Lasagna Rolls
2 medium zucchini, peeled into thin strips
1 16 oz. container cottage cheese or ricotta
1 cup shredded mozzarella cheese, divided
1/4 cup shredded parmesan cheese
1 cup marinara sauce
Optional: garlic powder, chopped spinach, Italian herbs, pesto
Preheat oven to 350 degrees.
In a bowl, combine cottage cheese, 1/2 cup mozzarella, egg, parmesan, salt and any additional seasonings.
Spread a thin layer of marinara sauce in the bottom of a 9x9 baking dish.
Lay three strips of zucchini overlapping, as shown below.
Scoop a couple tablespoons of cottage cheese mixture on and roll up.
Arrange in the baking dish.
Top with marinara and additional 1/2 cup mozzarella cheese.
Bake for 30 minutes until heated through.