Happy National Zucchini Day! Zucchini Lasagna Rolls with a creamy spinach and ricotta filling will be your new favorite low-carb weekday meal. They’re hearty and flavor-filled, so you won’t even miss the noodles!
The new KitchenAid® Vegetable Sheet Cutter Attachment creates beautiful, thin sheets of fruits or vegetables. With two versatile cutting blades, you can create sheets of thin or thick fruits and vegetables, perfect for your next culinary creation.
This is a task that previously had been otherwise impossible without some super-charged knife skills (and honestly, even the most experienced chefs would have a hard time getting a thin, even sheet like this Vegetable Sheet Cutter Attachment so beautifully creates in seconds). It opens up a world of culinary possibilities!
The Vegetable Sheet Cutter Attachment is designed to handle soft vegetables like cucumber and zucchini with the Zucchini/Cucumber Adapter, as well as hard foods including potato, sweet potato, and apple up to 4 1/2 inches in length and 1 1/2 to 3 1/2 inches in diameter.
—Zucchini: Use zucchini sheets as a replacement for lasagna noodles for a low carb feast.
—Cucumber: Use cucumber sheets in place of tortillas in a low-carb lox and cream cheese roll-up.
—Potato: Scalloped potatoes have never been easier, no fancy knife skills required!
—Sweet Potato: Cut into pieces and bake until crispy for delicious, low-carb chips.
—Apple: Layer with nuts and spices and bake for a low-carb layered apple strudel.
The possibilities are endless!
For this recipe, we swapped out the typical lasagna noodle in place of zucchini sheets and rolled it instead of layered it in a baking dish for easy assembly and serving.
While normally I seek out smaller zucchini (they tend to be sweeter and more tender), this is one situation where bigger is better. Look for extra large, straight zucchini with a uniform shape. Zucchini that are too skinny or curved won’t work as well with the Vegetable Sheet Cutter Attachment.
Cut off the ends of your zucchini and then cut it into segments, approximately 3-4″ long (you may only get one good segment from shorter zucchini). The length of your segments will determine the size of your final rolls.
We used the thin blade to more closely mimic a lasagna noodle, but if you prefer more bite and substance in your zucchini rolls, you can also use the thick blade (you may need slightly more zucchini as a result to yield 12 rolls).
Once sheeted, cut off and discard the very beginning of the sheet that is all skin, as well as the very end if there are too many seeds. Then cut the sheet into 8-9″ long pieces.
The biggest issue with using zucchini instead of noodles is the excess water. Whereas wheat pasta absorbs water, zucchini releases it, and it can result in a watery mess if you don’t take care of some of it first.
Spread out your zucchini slices on a paper towel-lined baking sheet and generously sprinkle with kosher salt. Let it sit for about 10 minutes and you’ll see the water beading on the surface.
Pat the zucchini dry with a paper towel, then flip over and salt the other side. While salt alone won’t remove all the water, it helps immensely and results in a final product that isn’t quite as watery.
The filling is made with three kinds of cheese: whole milk ricotta cheese, mascarpone cheese (for maximum creaminess) and parmesan cheese for flavor. There’s also mozzarella cheese sprinkled on top, because you really can’t have too much cheese and some chopped spinach for some added sustenance, as well as garlic for flavor and egg for structure. Go easy on the salt in the filling, since the zucchini sheets will retain much of the salt even after they’ve been patted dry.
Spread the filling into a thin layer (approximately 2-3 tablespoons of filling per sheet), and then roll up, staring with the short end closest to you.
Arrange the rolls, seam side down, in a 13″x9″ baking dish or casserole. Top with more sauce, sprinkle with mozzarella cheese, and then bake until it’s hot and bubbling.
After 25 minutes, the zucchini is cooked through, but still al dente with some bite to it (no mushy zucchini here!).
I was seriously impressed with just how well the Vegetable Sheet Cutter Attachment worked on the zucchini, creating perfect, even sheets of the vegetable in mere seconds, almost like magic. This is another brilliantly-designed product from KitchenAid to add to your kitchen arsenal.
Beyond healthy, low-carb replacements of noodles, this brilliant Attachment opens up worlds of culinary possibilities. What would you make first?
Share your take on these Zucchini Lasagna Rolls on Instagram using #ForTheMaking for a chance to be featured.
Zucchini Lasagna Rolls
Makes 4 servings
2 pounds zucchini (2 large zucchini)
Kosher salt, for sprinkling
16 ounces whole milk ricotta cheese, grated (2 cups grated)
4 ounces (1/2 cup) mascarpone cheese
1 ounce parmesan cheese, grated (about 1/2 cup grated)
1 large egg
2 cups packed fresh baby spinach, finely chopped
4 garlic gloves, minced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups marinara sauce
2 ounces mozzarella cheese, grated (about 2/3 cup grated)
Preheat oven to 375° F.
Insert the Food Holder into one end of the zucchini and the Zucchini/Cucumber Adaptor into the other end, making sure both pieces are centered and the red arrows line up.
Secure the Food Holder end onto the Vegetable Sheet Cutter Attachment, then insert the skewer through the entire zucchini. Position the Thin Blade, allowing the blade cover to rest on top of the zucchini. Turn the Stand Mixer to Speed 2 and slowly release the blade using the release lever.
Discard the ends of the zucchini sheet that are primarily skin or seeds. Cut the remaining zucchini sheet into 8-9″ pieces.
Repeat with the remaining zucchini. You should end up with 12 pieces.
Line two baking sheets with paper towels. Lay the zucchini pieces in a single layer on the baking sheets with as little overlap as possible.
Sprinkle about 1/2 teaspoon of kosher salt generously over the zucchini sheets. Let sit for 10 minutes or until the water begins to bead on the surface then blot dry with a paper towel. Flip the zucchini sheets then salt the other side and repeat this process again to draw out as much water as possible.
While the zucchini sheets are sitting, prepare your filling.
In a bowl, combine ricotta, mascarpone, and parmesan cheeses along with egg. Stir well to combine. Fold in the spinach and garlic then season with salt and pepper (go easy on the salt since the zucchini itself is already salted).
Spread about 3/4 cup of marinara sauce in a 13″x9″ baking pan or casserole dish.
Place one zucchini sheet on a clean work surface. Spread about 2-3 tablespoons of filling in an even layer on each sheet, then roll, starting with the short end closest to you.
Place in the prepared baking dish with the seam side down. Repeat with the remaining zucchini sheets, arranging the rolls in 2 rows of 6 in the pan with a little space between them.
Top the rolls with the remaining marinara sauce. Sprinkle with grated mozzarella cheese.
Bake for 20-25 minutes or until the sauce is bubbling and the cheese is fully melted. Remove from the oven and let cool for 5-10 minutes before serving warm.