"The summer squash has a mild, yet vegetal flavor that isn't obtrusive. The high-fiber vegetable is hearty enough to fill you up without the bloating that comes from pasta. "Zucchini has many health benefits, and this is one of my favorite ways to use it," says recipe developer Miriam Hahn of her zucchini lasagna. "The combination of the zucchini noodles, cream cheese, sauce, and mozzarella make this a very satisfying meal and it comes together quickly.""
"In order to make the dish so enriching, Hahn uses the largest zucchinis to ensure each strip is wide. The zucchini doesn't require any cooking beforehand - just peel them into thin strips and swipe cream cheese onto them before rolling them up. Once each roll is assembled in a baking dish, layer pasta sauce and mozzarella on top and bake for 20 minutes at 350 degrees Fahrenheit."
"Hahn suggests pairing the cheesy dish with soup, and any side with Italian influences makes for the perfect accompaniment to the lasagna rollups. Italian green soup, or minestra verde, has a vegetable-heavy ingredient list that will coax out the zucchini lasagna's earthy taste. The soup actually features the summer squash, along with kale, spinach, leeks, peas, and parsley. Pastina gives the soup a richer finish, and when paired with zoodles,"
Pasta noodles are carb-dense and can feel heavy, so zucchini lasagna rollups provide a lighter, satisfying alternative. Zucchini offers a mild, vegetal flavor and high fiber that fills without the bloating of pasta. Large zucchinis yield wide strips ideal for rolling. No precooking is necessary: peel thin zucchini strips, spread cream cheese, roll, arrange in a baking dish, top with pasta sauce and mozzarella, and bake 20 minutes at 350°F. Pair the rollups with Italian-style sides such as minestra verde—made with summer squash, kale, spinach, leeks, peas, parsley, and pastina—to complement and enrich the zucchini flavors.
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