Zucchini Roll-ups in Creamy Mushroom Sauce

Zucchini Roll-ups in Creamy Mushroom Sauce

Attention all mushroom and cheese lovers, this may just become your new favorite way to make lasagna! Rich and indulgent, this really satiated my craving for all things dairy. Oh, and did I mention that it’s carbfree? Simply too good to be true!

SERVES 15

• 4 large unpeeled zucchini, scrubbed and cleaned
• 1 16-oz (450-g) container whole milk ricotta cheese
• 2 cups tightly packed frozen chopped spinach, thawed and drained
• 2¹⁄₂ cups shredded mozzarella cheese, divided
• ³⁄₄ cup grated Parmesan cheese, divided
• 1 egg, lightly beaten
• 2 Tbsp chopped fresh parsley
• 3 scallions, thinly sliced
• ³⁄₄ tsp salt

SAUCE

• 3 Tbsp butter
• 1 Spanish onion, diced
• 4 cloves garlic, minced
• 8 oz (225 g) baby bella mushrooms, thinly sliced
• 4 oz (110 g) shiitake mushrooms, thinly sliced
• ¹⁄₄ cup flour
• 2 cups milk
• ¹⁄₂ tsp Italian seasoning
• 1 tsp salt
• ¹⁄₂ tsp black pepper
• pinch of nutmeg

Preheat oven to 325°F (160°C).

Slice zucchini lengthwise into ¹⁄₄-inch (¹⁄₂cm) thick slices. (I used a mandoline to get perfectly even slices.) Select the 15 longest slices and place onto two baking sheets in a single layer. Roast for 15 minutes, just until soft enough to roll, switching the pans midway through baking. Remove from oven and allow to cool.

While the zucchini is roasting, prepare the filling by placing the ricotta cheese, spinach, 2 cups mozzarella cheese, ¹⁄₂ cup Parmesan cheese, beaten egg, parsley, scallions, and salt in a medium bowl. Mix well to combine.

Working on a flat surface, spread a spoonful of filling over the length of each zucchini slice and roll up gently. Divide the filling evenly over all 15 slices.