Zucchini Lasagna Rolls

Zucchini Lasagna Rolls

Ingredients

• 3 large zucchini, trimmed (about 4 pounds)
• 4 tablespoons extra-virgin olive oil, divided
• ¼ teaspoon salt plus a pinch, divided
• 2 cups crushed tomatoes
• 1 teaspoon Italian seasoning
• 4 teaspoons minced garlic, divided
• ¼ teaspoon crushed red pepper
• 2½ cups part-skim ricotta cheese
• ¼ cup grated Parmesan cheese
• ½ teaspoon ground pepper
• ¼ cup chopped almonds

Directions

1. Position racks in the middle and upper third of oven; preheat to 425°F. Coat 2 rimmed baking sheets with cooking spray.
2. Slice each zucchini lengthwise into ¼- to ⅛-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Brush the strips with 3 tablespoons oil and sprinkle with ¼ teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly.
3. Reduce oven temperature to 350 degrees.
4. Combine tomatoes, Italian seasoning, 2 teaspoons garlic and crushed red pepper in a large bowl. Spread the mixture in a 9-by-13-inch baking dish. Combine ricotta, Parmesan, pepper and 1 teaspoon garlic in a medium bowl.
5. When the zucchini is cool enough to handle, spread a generous tablespoon of the ricotta mixture on each slice. Roll up the slices and place them in the baking dish seam-side down. Bake until hot, 25 to 30 minutes.
6. Meanwhile, place almonds, the remaining 1 teaspoon garlic and the remaining pinch of salt in a mini food processor. Process until ground to a coarse meal. Heat the remaining 1 tablespoon oil a medium skillet over medium heat. Add the almond mixture and cook, stirring frequently, until lightly browned and fragrant, 1 to 2 minutes. Serve the lasagna rolls topped with the almond mixture.