Easy Zucchini & Spinach 'Lasagna' Rolls

Grain Free. Vegan & Vegetarian Versions. Anti-Inflammatory. Delicious. 

So... I still have lots of zucchini coming out of my garden...and I love it...there is just something so wonderful and fulfilling about walking outside your house and picking food straight off the vine from your yard! This year I especially love zucchini since it makes such a great low carb substitute for pasta and noodles! It inspired me to create this recipe with super simple and fresh ingredients. It is sure to be a hit on any dinner table and we have a dairy free/vegan version for those of you who are not friends with dairy. 

Easy Zucchini & Spinach 'Lasagna' Rolls
Print Vegetarian Version
Print Vegan & Anti-Inflammatory Version
Serves 4

Ingredients:
3 medium zucchinis, sliced in half lengthwise
Cooking spray (grapeseed or olive oil)
Salt & Pepper
½ yellow onion, diced
½ red bell pepper, diced
2 cloves garlic, minced
5 ounces baby spinach
1 cup ricotta (OR for vegan and anti-inflammatory version substitute 1/2 Recipe Cashew Cheese)
2 cups jarred, organic marinara sauce**

**If you are sensitive to nightshade vegetables, you could substitute marinara for pesto or mushroom sauce.  If using pesto, just wait to put the sauce on until the last 5 minutes of cooking time. 

Directions:

1. Preheat oven to 350 degrees F.  
2. Carefully use a mandolin or chef’s knife to slice zucchini halves lengthwise into ½-inch thick strips.
3. Coat a nonstick baking sheet or baking sheet lined with parchment with cooking spray.  Lay the zucchini slices on sheet in a single layer, sprinkle with salt and pepper and bake for 10-15 minutes, until soft and pliable but not soggy.  Keep checking to ensure not they are not getting too soggy.

   4. While the zucchini cooks, spray the bottom of a medium saucepan with cooking spray and place it over medium          heat. Then add the garlic, onion, and bell pepper and sauté until onions are translucent, about 4 minutes. 
   5. Pour the marinara sauce into the saucepan and mix well to combine. Let simmer over medium-low heat until                zucchini comes out of the oven.
   6. Spread ¼ cup of marinara over the bottom of a 9 x 13 casserole dish.  
   7. Smear a scant tablespoon of ricotta or cashew cheese on one end of each zucchini roll slice, drop a small                  handful of spinach leaves on top of the cheese and then roll up, starting with the cheese side first.
   8. Place rolls seam side down in the casserole dish. 

   9.  Smother with remaining marinara sauce and bake for 15-20 minutes.
  10. Serve hot and enjoy!

Happy Eating!
~Billie