A light and fresh zucchini lasagna recipe for summer! Rolled with hummus and fresh spinach, then topped with simple tomato sauce, fresh basil, and toasted pine nuts – this zucchini lasagna will be a warm weather favorite!
Fresh and Light Zucchini Lasagna Roll-Ups [Vegan, Gluten-Free]
Calories
276
Serves
4
Cooking Time
15
Ingredients
- 2 medium or 1 large zucchini, thinly sliced lengthwise
- 1 12-ounce container hummus or make your own
- 1 1/2 cups baby spinach, stems removed
- 1- 1 1/2 cups homemade or store-bought tomato sauce
- 2 tablespoons toasted pine nuts
- A handful of fresh basil, thinly sliced
- Salt and pepper, to taste
Preparation
- Thinly slice zucchini with a mandoline.
- Place slices on a paper towel, sprinkle with salt, and let sit for about 20 minutes while you make the homemade tomato sauce, if making.
- 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.
- Place each roll seam side down in an 8x8-inch baking dish coated with a layer of tomato sauce.
- Top with more tomato sauce and bake at 350F uncovered for 15 minutes until heated through.
- Add toasted pine nuts and fresh basil. Optional sprinkle of vegan Parmesan.
Nutritional Information
Per Serving: Calories: 276 | Carbs: 28 g | Fat: 15 g | Protein: 12 g | Sodium: 773 mg | Sugar: 10 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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