Lasagna Zucchini Rolls


As we continue our Extreme Makeover lifestyle change thanks to Chris and Heidi, we find recipes that are actually good, along with being low carbohydrates and good for you. I have to admit, I wasn't so sure about this recipe before I tried it. After trying it, I was pleasantly surprised of the visual and palatable qualities it possessed. This may become a regular.  I have tweaked the recipe to make it  more to my tastes, so add any spices you feel may go well with the ingredients.  So this is what I did:

Five ounces ground turkey
One tbsp minced yellow onion
One tbsp minced garlic
1/2 cup spaghetti sauce(low sodium)
2 tsp Italian Seasoning
One teaspoon agave nectar
1/4 cup mozzarella cheese
One medium size zucchini

Take zucchini and cut both ends off. Using a mandolin cutter on level three, cut the zucchini long ways to create thin strips. These should be less than a 1/4 of an inch. 

In a boiler, bring six cups of water to a simmer. Place zucchini in water and simmer for five minutes. Have a bowl with cold ice water ready and place zucchini in ice water to halt cooking process. Once they are cooled they should be tender and flexible. You will know if you overcooked or under-cooked. One will be mush and the other will be hard and not flexible. Once cooled, drain and set to the side.

In a fry pan  add 1 tsp olive oil and cook onions and garlic on medium heat. After about thee minutes add the turkey and cook thoroughly. 

Add spaghetti sauce, agave, and Italian seasonings. Turn off  and remove from heat. 

Take a small spoon and cover  one side of the flat zucchini. Not too much or it will not roll up. I would say about three tsp. Gently roll the zucchini away from you and tuck under itself after each turn. It should roll into a sushi style roll. Place on a greased baking pan. 

Sprinkle each roll evenly with mozzarella. Broil in over for three minutes or until the cheese has melted and is brown. 





Very tasty! Try this. It is pretty and tastes good!