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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About The Author
Emily Brees
See My RecipesBehind the scenes, at Oat & Sesame, you can find me, Emily, a burgeoning gardener, a healthy eater who loves to create, and an exercise enthusiast. My blog Oat & Sesame was developed as a way to share my recipe trials beyond the walls of my own home and inspire you to be healthy and creative. It would be remiss not to mention my two important furry sous chefs Rooty and Della.
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