Zucchini Lasagna Rolls with Spinach and Ricotta
Nutrition per Serving
350
Calories
20g
Protein
25g
Carbs
15g
Fat
This recipe includes zucchini, spinach, and ricotta cheese, all of which have a low Glycemic Index (GI), making it perfect for those with PCOS. Grocery list: 2 large zucchinis, spinach, ricotta cheese, mozzarella cheese, marinara sauce, Parmesan cheese, garlic, salt, and pepper.
Ingredients
2 large zucchinis (sliced lengthwise into thin strips), 1 cup of spinach, 1 cup of ricotta cheese, 1/2 cup of shredded mozzarella cheese, 1/2 cup of marinara sauce, 1/4 cup of grated Parmesan cheese, 2 cloves of garlic (minced), Salt and pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C). 2. Lay out the zucchini slices and sprinkle them with salt. Let them sit for 15 minutes, then blot the excess moisture with a paper towel. 3. In a bowl, mix the spinach, ricotta, mozzarella, garlic, and a pinch of salt and pepper. 4. Spread a spoonful of this mixture on each zucchini slice. Roll up the slices and place them in a baking dish. 5. Top with marinara sauce and Parmesan cheese. 6. Bake for 25 minutes, or until the cheese is melted and bubbly.
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