Lightly grease large skillet with cooking spray. Cut zucchini into 48 thin lengthwise strips with a vegetable peeler. Only cook one side of zucchini strips in skillet over medium heat until crisp-tender, about 30 seconds, remove from pan. Work in batches, as needed.
These lasagna roll-ups use thinly sliced zucchini instead of traditional lasagna noodles. Wrapped around additional veggies, goat cheese, and pistachios, watch these vegetables disappear in no-time.
Servings and Ingredients
|2 c.||fresh baby spinach|
|2 oz.||Hy-Vee Select natural fresh goat cheese|
|⅔ c.||fresh basil leaves|
|½ c.||unsalted raw pistachios|
|2 tbsp.||nutritional yeast, optional|
|1 tbsp.||fresh lemon juice|
|1||medium red bell pepper, seeded and thinly sliced|
|¾ c.||cooked rotisserie chicken, shredded|
|1 c.||light marinara sauce, such as Prego Light Smart marinara, warmed|
|Hy-Vee black pepper, optional|
Things To Grab
- Hy-Vee nonstick cooking spray
- Large skillet
- Vegetable peeler
- Food processor or blender
Process the spinach, goat cheese, basil, pistachios, yeast and lemon juice in a food processor or blender until mixture is almost smooth.
Assemble Roll-Ups: Overlap four zucchini slices. Spoon 2 tbsp of the spinach mixture about 1/2 inch from one end. Top with some of the bell pepper and some of the chicken. Roll up and place seam side down on a platter. Repeat with remaining zucchini slices and ingredients to make 12 roll-ups.
Serve with marinara sauce and, if desired, season with black pepper.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 35mg
- Sodium: 340mg
- Total Carbohydrates: 20g
- Protein: 22g