4–5 medium zucchini rinsed, cut lengthwise into 6 slices each
6 cooked lasagna noodles
Preheat the grill or grill pan.
Preheat the oven to 400°F.
Brush the sliced zucchini with the vegetable oil. Season with salt and pepper and grill over a medium heat until crispy on the edges and grill marks appear — for about 3 to 5 minutes.
In a large bowl, mix the ricotta cheese together with the mozzarella, Hidden Valley® The Original Ranch® Dressing and oregano until well blended and set aside.
Arrange the lasagna noodles flat on a clean surface. This works best with wet hands.
Place some of the grilled zucchini slices on top of the noodles — enough to cover each noodle. Spread the cheese mixture over the zucchini, then roll each noodle and place end-up into a buttered 9x9 ovenproof pan. Pour the marinara over the noodles and bake for 25 minutes or until bubbly.
Garnish with the chopped basil and serve immediately.
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Rated 3 out of
big daddy from
zucchini role upsomething different.a nice appitizer.best served to adults.
Date published: 2018-09-16
Rated 5 out of
better for you lasagnaThese take a little more time and effort than some of the other recipes on this site, but they are well worth it! My little rollups came out so tasty! I made these for a family dinner at my mom's house. They were such a hit! I love that each individual rollup can be put on a plate and fancied up a bit with garnish too.