Zucchini Lasagna Roll Ups

May  9, 2017
4 Ratings
Photo by Oat&Sesame
  • Serves 4
Author Notes

A light and fresh Zucchini Lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with a Simple Homemade Tomato Sauce, fresh basil and toasted pine nuts – this zucchini lasagna will be a summer favorite! —Oat&Sesame

What You'll Need
  • 2 medium or 1 large zucchini, thinly sliced lengthwise
  • 1 12 oz container hummus (I love roasted eggplant hummus with this recipe)
  • 1.5 cups baby spinach, stems removed
  • 1-1.5 cups homemade or store-bought tomato sauce
  • 2 tablespoons toasted pine nuts
  • salt and pepper to taste
  1. Thinly slice zucchini with a mandoline. I use my thinnest setting.
  2. Place slices on a paper towel, sprinkled with salt and let to sit for about 20 minutes while you make the homemade tomato sauce, if making.
  3. After 20 minutes, you'll press each side with a paper towel and spread each slice with a layer of hummus on one side. Cover the hummus with a few spinach leaves and roll it up!
  4. Place each roll seam side down in a 8 x 8 baking dish that's been coated with a layer of tomato sauce.
  5. Top with more tomato sauce + bake uncovered for 15 minutes until heated through.
  6. Add toasted pine nuts and fresh basil. Optional sprinkle of parmesan.

See what other Food52ers are saying.

0 Reviews