Let’s use zucchini to make delicious rolled lasagna. This is a new take on lasagna, where the zucchini slices are filled with ground beef meatballs. Original and delicious!
Prep Time: 20 minutes
Cook Time: 20 minutes at 350°F (180°C)
Difficulty: easy
Serves: 4
Ingredients
- 2 zucchini
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 8.8 oz ground beef (250 g)
- 3/4 cup + 2 tbs light cream (2 cl)
- 1 cup tomato sauce (25 cl)
- parsley
- salt and pepper
Instructions
Wash and cut the zucchini into thin strips lengthwise.
Mix the ground beef, chopped parsley, shallot, garlic cloves, light cream, salt, and pepper.
Divide the meat into as many meatballs as there are zucchini strips (if the strips are small, use 2-3 meatballs). Wrap all the meatballs in the zucchini strips.
Arrange the zucchini rolls in the baking dish, then gently pour the tomato sauce over them.
Bake for 20 minutes at 350°F (180 °C).
Enjoy by dipping the rolls in tomato sauce.
