Zucchini Lasagna Pinwheels

These ooey-gooey cheesy pinwheels will hit the spot next time you're craving some Italian comfort food. They've got all of the rich and satisfying flavor of the classic family-favorite lasagna, but they're easy to make (get the whole family involved), a great way to "hide" veggies for those picky kids, and low-carb to boot!

I hope you enjoy them as much as we do!

xoxo

Tessa

INGREDIENTS

4 zucchini, sliced thin the long ways

2 c. ricotta cheese

1 c. shredded mozzarella cheese

1/2 c. cup grated parmesan cheese

2 cups fresh spinach or kale

1/2 tsp minced garlic

1 egg

2.5 c. of your favorite marina sauce

1 tsp salt

oregano, basil, salt, pepper

1 tbs olive oil

optional: 1 lb ground Italian sausage

DIRECTIONS

Preheat oven to 425
Lay out zucchini slices on paper towels and liberally salt (this is a critical step to making sure your dish isn't too watery!), and then cover with another layer of paper towels
While zucchini sits, combine your cheeses - setting aside 1/2 cup mozzarella - with the spices, and egg in large mixing bowl, set aside
Heat olive oil in large skillet, add garlic and cook until fragrant
Add your kale or spinach to the oil and garlic and sauté
Add your marina sauce to the pan and let everything simmer together for 8-10 minutes
While veggies and sauce are simmering, it's time to prep the zucchini - this is a great step to have the kids work on with you
Wipe the excess salt and water off of your zucchini slices
Using a spoon, scoop and spread liberal spoonfuls of your cheese mixture on the slices
Carefully roll them up starting at the smaller end, and place upright (so you can see the pinwheel) in a large greased baking dish
Once all of the pinwheels are in the baking dish, carefully pour your sauce and veggie mixture over the top
If you are adding meat, you can sprinkle your cooked ground sausage over the top now
Lastly, sprinkle that 1/2 cup of mozzarella you set aside over the top. If you love cheese, you can add a little more here ;)
Bake your pinwheels for 20 minutes, and then broil an additional 3-5 until the cheese is bubbly and brown