These Greek-Style Zucchini rolls are filled with spinach, feta, and herbs, then, topped with marinara sauce and cheese. They’re a delicious low-carb option that the whole family will love.
🖨🖨 Printable Recipe 🖨🖨 www.dimitrasdi...
Ingredients
4 zucchinis slice ¼ inch thick
1 (24 oz) jar pasta sauce (homemade sauce recipe follows)
6 ounces shredded mozzarella cheese
2-3 tablespoons thinly sliced basil
For the Filling:
3-4 tablespoons olive oil
10 ounces fresh spinach leaves, roughly chopped
1 garlic clove, grated
8 ounces cream cheese, softened at room temperature
8 ounces feta cheese, crumbled
1 teaspoon dried dill
Salt and black pepper, to taste
A pinch of crushed red pepper flakes
For the Tomato Sauce:
3-4 tablespoons olive oil
1 small onion, finely chopped
1-2 garlic cloves, grated
28 ounces pureed tomatoes form the can or fresh
½ - 1 teaspoon granulated sugar
Salt and pepper to taste
1 teaspoon dried oregano
Instructions
Preheat the oven to 400 °F, 200 °C.
Place the zucchini slices on baking trays and brush both sides with olive oil. Season lightly with salt and pepper. Bale the slices for 10 minutes.
Make the filling:
Heat the olive oil in a skillet and add the garlic. Warm through for just a few seconds.
Add the spinach and cook stirring often until it wilts.
Season with salt and pepper and remove from the heat and add the dill.
Add the cream cheese and mix until it softens and melts into the spinach.
Crumble the feta cheese on top and mix well to combine. Taste and adjust the seasoning if needed.
Make the sauce:
Cook the onion and olive oil in a saucepan over medium heat until soft and golden. About 8 minutes. Add the garlic and warm through for just a. Few seconds. Add the tomatoes, salt, pepper, and sugar. Mix well and bring to a boil. Reduce the heat to medium and cook until thickened. About 10 minutes. Taste and adjust seasoning if needed. Remove from the heat and add the oregano. Mix and set aside.
Assemble the zucchini rolls:
Spread a tablespoon of the spinach and feta filling over each zucchini slice and roll-up.
Pour 2-3 cups of the tomato sauce in the bottom of a 9 by 13-inch baking pan.
Place the zucchini rolls on top of the sauce.
Using a spoon, spoon some more sauce on top of the zucchini rolls and top with mozzarella cheese.
Bake on the center rack for 20-25 minutes.
Turn the broiler on during the last 4-5 minutes so that the cheese is bubbly and browned.
Allow the zucchini rolls to sit at room temperature for 15-20 minutes before serving so that they set.
Serve with a salad and toasted bread. Enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Freezer Instructions: Assemble the zucchini rolls and wrap the tray in plastic and foil. Freeze them for up to 2 months. Thaw overnight in the refrigerator and remove the plastic.
Remove the foil and bake for 25 minutes.
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