Zucchini Roll Up Lasagne Recipe
A vegetarian Continental recipe with green zucchini - thinly sliced, salt - to taste, extra virgin olive oil - for cooking. Ready in 1h 5m, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
30 steps- 1
To begin making the Zucchini Roll Up Lasagne Recipe, we will prep the zucchini, cut them vertically long to thin stripes
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 2
Grill the zucchini over a grill pan, until you notice grill marks on either side
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 3
Once you have finished grilling all the zucchini stripes, keep them aside to cool down
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 4
To make the stuffing for the Zucchini Roll Up LasagneHeat a sauce pan with oil, add chopped garlic and saute till they soften
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)cloves garlic - finely diced(4)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 5
Add in chopped onions and saute till the onions turn translucent
-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 6
Add in chopped zucchini and bell peppers and saute for another 5 minutes, sprinkle all the seasonings like thyme, rosemary and dried red chilli flakes and salt to taste
green zucchini - thinly sliced(3)salt - to taste-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)dried thyme leaves(1 teaspoon)rosemary(1 teaspoon)red chilli flakes(1 teaspoon)salt - to tasteonion - finely chopped(1)cloves garlic - finely chopped(8)teaspoons black pepper corns - crushed(2)red chilli flakes(2 teaspoon)basil leaves - chopped(1/4 cup)salt - to taste - 7
Give it a toss and sauté for another 2 minutes and turn off the heat and allow it to cool
- 8
To make the Tomato Basil SauceBoil the tomatoes with required water in a saucepan
tomato(500 grams)basil leaves - chopped(1/4 cup) - 9
Once you see the tomato skin peeling, turn off the heat
tomato(500 grams) - 10
When the skin peel off, then you know the tomatoes are ready
tomato(500 grams) - 11
Peel the skin off the tomatoes, remove the seeds of the tomato and roughly chop them
tomato(500 grams) - 12
Do keep all the juices the tomatoes release, this will add body to the tomato sauce
tomato(500 grams) - 13
Keep the chopped tomatoes aside
-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)tomato(500 grams)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 14
In a large saucepan, heat the olive oil over medium heat
extra virgin olive oil - for cooking - 15
Add the chopped garlic and onions
-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)cloves garlic - finely diced(4)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 16
Stir for a few seconds until it begins to sizzle in the oil and the onions soften
onion - finely chopped(1)onion - finely chopped(1) - 17
At this stage, add in the chopped tomatoes and the roughly chopped basil leaves, some salt, sugar, black pepper corns and stir to combine well
salt - to taste-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)dried thyme leaves(1 teaspoon)salt - to tastetomato(500 grams)onion - finely chopped(1)cloves garlic - finely chopped(8)teaspoons black pepper corns - crushed(2)sugar(1 teaspoon)basil leaves - chopped(1/4 cup)salt - to taste - 18
We will now use a hand blender to coarsely puree the ingredients together to get a saucy texture
- 19
Cover the pan with the lid slightly ajar and simmer the mixture for 20 to 30 minutes until the sauce is thick
- 20
Keeping the lid slightly ajar helps to thicken the sauce by evaporating the excess water
- 21
Add salt to taste, red chilli flakes for the punch and give it a stir
salt - to tastered chilli flakes(1 teaspoon)salt - to tastered chilli flakes(2 teaspoon)salt - to taste - 22
Turn off the heat and set aside
- 23
To Make the Zucchini Roll Up LasagnePreheat the oven to 180 degree celsius for 10 minutes
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 24
Place one of the zucchini sheet and add a tablespoon of the filling on one corner and roll it tightly
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 25
Do the same for the rest of the zucchini sheets
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 26
Take out a baking dish, pour the tomato basil sauce on to the tray and place Rolled Zucchini next to each other inside the tray
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1)tomato(500 grams)basil leaves - chopped(1/4 cup) - 27
Fill it up completely
- 28
Top each zucchini roll with cheese and bake the Zucchini Roll Up Lasagne till the cheese melts
green zucchini - thinly sliced(3)mozzarella cheese - grated(1/2 cup)-/2 green zucchini - finely chopped(1) - 29
Once done, remove from the oven and serve hot
- 30
Serve the Zucchini Roll Up Lasagne Recipe along with Garlic Bread With Herb Butter , Chickpea Orange Salad Recipe with Sun Dried Tomatoes by the side to make a delicious meal
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1)cloves garlic - finely diced(4)dried thyme leaves(1 teaspoon)tomato(500 grams)cloves garlic - finely chopped(8)
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Zucchini Roll Up Lasagne Recipe
A vegetarian Continental recipe with green zucchini - thinly sliced, salt - to taste, extra virgin olive oil - for cooking. Ready in 1h 5m, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
30 steps- 1
To begin making the Zucchini Roll Up Lasagne Recipe, we will prep the zucchini, cut them vertically long to thin stripes
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 2
Grill the zucchini over a grill pan, until you notice grill marks on either side
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 3
Once you have finished grilling all the zucchini stripes, keep them aside to cool down
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 4
To make the stuffing for the Zucchini Roll Up LasagneHeat a sauce pan with oil, add chopped garlic and saute till they soften
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)cloves garlic - finely diced(4)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 5
Add in chopped onions and saute till the onions turn translucent
-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 6
Add in chopped zucchini and bell peppers and saute for another 5 minutes, sprinkle all the seasonings like thyme, rosemary and dried red chilli flakes and salt to taste
green zucchini - thinly sliced(3)salt - to taste-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)dried thyme leaves(1 teaspoon)rosemary(1 teaspoon)red chilli flakes(1 teaspoon)salt - to tasteonion - finely chopped(1)cloves garlic - finely chopped(8)teaspoons black pepper corns - crushed(2)red chilli flakes(2 teaspoon)basil leaves - chopped(1/4 cup)salt - to taste - 7
Give it a toss and sauté for another 2 minutes and turn off the heat and allow it to cool
- 8
To make the Tomato Basil SauceBoil the tomatoes with required water in a saucepan
tomato(500 grams)basil leaves - chopped(1/4 cup) - 9
Once you see the tomato skin peeling, turn off the heat
tomato(500 grams) - 10
When the skin peel off, then you know the tomatoes are ready
tomato(500 grams) - 11
Peel the skin off the tomatoes, remove the seeds of the tomato and roughly chop them
tomato(500 grams) - 12
Do keep all the juices the tomatoes release, this will add body to the tomato sauce
tomato(500 grams) - 13
Keep the chopped tomatoes aside
-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)tomato(500 grams)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 14
In a large saucepan, heat the olive oil over medium heat
extra virgin olive oil - for cooking - 15
Add the chopped garlic and onions
-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)cloves garlic - finely diced(4)onion - finely chopped(1)cloves garlic - finely chopped(8)basil leaves - chopped(1/4 cup) - 16
Stir for a few seconds until it begins to sizzle in the oil and the onions soften
onion - finely chopped(1)onion - finely chopped(1) - 17
At this stage, add in the chopped tomatoes and the roughly chopped basil leaves, some salt, sugar, black pepper corns and stir to combine well
salt - to taste-/2 green zucchini - finely chopped(1)red bell pepper (capsicum) - finely chopped(1)onion - finely chopped(1)dried thyme leaves(1 teaspoon)salt - to tastetomato(500 grams)onion - finely chopped(1)cloves garlic - finely chopped(8)teaspoons black pepper corns - crushed(2)sugar(1 teaspoon)basil leaves - chopped(1/4 cup)salt - to taste - 18
We will now use a hand blender to coarsely puree the ingredients together to get a saucy texture
- 19
Cover the pan with the lid slightly ajar and simmer the mixture for 20 to 30 minutes until the sauce is thick
- 20
Keeping the lid slightly ajar helps to thicken the sauce by evaporating the excess water
- 21
Add salt to taste, red chilli flakes for the punch and give it a stir
salt - to tastered chilli flakes(1 teaspoon)salt - to tastered chilli flakes(2 teaspoon)salt - to taste - 22
Turn off the heat and set aside
- 23
To Make the Zucchini Roll Up LasagnePreheat the oven to 180 degree celsius for 10 minutes
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 24
Place one of the zucchini sheet and add a tablespoon of the filling on one corner and roll it tightly
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 25
Do the same for the rest of the zucchini sheets
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1) - 26
Take out a baking dish, pour the tomato basil sauce on to the tray and place Rolled Zucchini next to each other inside the tray
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1)tomato(500 grams)basil leaves - chopped(1/4 cup) - 27
Fill it up completely
- 28
Top each zucchini roll with cheese and bake the Zucchini Roll Up Lasagne till the cheese melts
green zucchini - thinly sliced(3)mozzarella cheese - grated(1/2 cup)-/2 green zucchini - finely chopped(1) - 29
Once done, remove from the oven and serve hot
- 30
Serve the Zucchini Roll Up Lasagne Recipe along with Garlic Bread With Herb Butter , Chickpea Orange Salad Recipe with Sun Dried Tomatoes by the side to make a delicious meal
green zucchini - thinly sliced(3)-/2 green zucchini - finely chopped(1)cloves garlic - finely diced(4)dried thyme leaves(1 teaspoon)tomato(500 grams)cloves garlic - finely chopped(8)
Rate this recipe
