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Zucchini Lasagna Rolls with Spinach & Ricotta Filling

Zucchini Lasagna Roll Recipe with Spinach & Ricotta Filling (Low Carb & Gluten Free!)

Ok, so this recipe is nothing new or groundbreaking. You’ve probably seen plenty of zucchini roll-up recipes before (I can’t decide if they would be called zucchini rollatini or lasagna rolls or zucchini roll-ups… all are equally appropriate).

Let’s be honest, most of these zucchini roll-up recipes involve trying to make vertical slices of zucchini which, if you’ve tried it, you’ll know is no easy task. My knife skills are not nearly that good. You end up with thick, chunky, uneven slices of zucchini and lots of wasted scraps. It’s not ideal.

That’s why this new attachment from KitchenAid is blowing my mind right now. It creates beautifully thin sheets of fruits or vegetables in a matter of seconds. I was seriously impressed with just how well this attachment worked, creating perfect, even sheets of zucchini almost like magic. Another brilliantly designed product from KitchenAid to add to your kitchen arsenal.

Zucchini Rollatini with Spinach & Ricotta Filling

For this recipe (created for KitchenAid’s Kitchenthusiast blog), we swapped out the typical lasagna noodle in place of zucchini sheets, and rolled it instead of layered it in a baking dish for easy assembly and serving. The filling is made with three kinds of cheese: whole milk ricotta cheese, mascarpone cheese (for maximum creaminess) and parmesan cheese for flavor. (There’s also mozzarella cheese sprinkled on top, because you really can’t have too much cheese.) Also, some chopped spinach for some added sustenance, as well as garlic for flavor and egg for structure. Go easy on the salt in the filling, since the zucchini sheets will retain much of the salt even after they’ve been patted dry.