Low Carb Spinach & Feta Lasagna Rolls
INGREDIENTS
FILLING
- 250g low fat cottage cheese
- 100g reduced fat feta cheese
- 100g shredded mozzarella cheese
- 100g of spinach (I used frozen spinach and prepared as per the instructions)
- 1 tbsp fresh basil
- 1 tsp minced garlic
- 1/2 tsp sea salt
- 1/4-1/2 tsp red pepper flakes (or to taste/or omit)
- Black pepper to taste
OTHER
- 2 large zucchini cut lengthwise into 8 (approx 0.5 cm thick) slices
METHOD
FILLING
- Place all of the ingredients, except the 100g of mozzarella cheese, to a food processor and pulse until smooth.
- Refrigerate until ready to use.
- Zucchini
- Slice each zucchini lengthwise into 8, approx 0.5 cm thick slices, I used the mandolin side of a cheese grater.
- Place the zucchini onto paper towels and blot any excess liquid.
Constructing the Zucchini Lasagna Rolls
- Preheat the oven to 190C and spray a large casserole dish with extra virgin olive oil.
- Lay out the zucchini slices and spoon about a tablespoon of the filling onto one side and roll up the zucchini and place each roll “seam” side down in the dish.
- Repeat for the remaining 15 rolls.
- Top the zucchini rolls with the remaining mozzarella cheese (I also added some sriracha and spring onion on top of mine).
- Bake for 20-25 minutes or until the cheese has melted and is bubbling.
- Serve and Enjoy!
Macros: Ingredients make 16 Zucchini Lasagna Rolls
1 out of 16 = 128 calories, 6.7 g fat, 8.2 g carbs, 12.8 g protein
Give these a try and let me know what you think.
Do you get bored with your food? Become an exclusive SQ MEMBER and get access to literally 100’s more recipes just like this one which are all set out exactly like a recipe book.
You can sign up for a FREE WEEKLY TRIAL right now!
