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Zucchini lasagne roll-ups

Tender zucchini ribbons hug a creamy bean-spinach filling.
Tomato passata and melty four-cheese blanket each roll.
Baked until golden, it’s cozy, fresh, and packed with flavor.

dinner ⏱ 45 min 330 kcal / portion 50.0 g carbs / portion (estimated) vegetarian glutenmilk

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Zucchini lasagne roll-ups
v2 · rb0e705f985 20260727Z1751 Zucchini Lasagne Roll-Ups 🎉 5 pieces zucchini 3 pieces shallot thinly sliced 1 piece spinach bunch, rinsed and chopped 400 g cannellini beans drained and rinsed 150 g pea frozen, thawed 40 g parmesan or vegetarian hard cheese 250 ml tomato passata Mutti 55 g four cheese blend grated 🔥 preheat oven to 180°C forced and grease a 18 x 28cm baking dish 🔪 peel zucchini into thin ribbons 🍳 ⏱ 1 min heat olive oil, then cook shallot and garlic until aromatic 🍳 ⏱ 2-3 min cook spinach until wilted 🍳 ⏱ 1 min stir in cannellini beans and peas and cook, then lightly mash 🌀 stir in feta, dill, and half the parmesan, then season well 🍽 spread half the passata over the base of the dish 🍽 roll a tablespoon of bean filling in zucchini ribbons and place upright in the dish 🌀 scoop remaining passata over the rolls, then sprinkle four-cheese blend and remaining parmesan 🔥 ⏱ 30 min bake or until the cheese is melted and the zucchini is tender, then sprinkle with extra dill 1 tbsp olive oil 2 pieces garlic crushed 120 g feta crumbled 2 tbsp dill plus extra to serve 2.5 pieces olive oil, garlic 1.5 pieces 0.5 pieces 1.5 pieces 200 g 75 g 0.5 pieces feta, dill 200 g 75 g half · 20 g half · 125 ml remaining · 125 ml tomato passata four cheese blend remaining · 20 g parmesan
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Preparation steps

  1. preheat oven to 180°C forced and grease a 18 x 28cm baking dish
  2. peel zucchini into thin ribbons
  3. heat olive oil, then cook shallot and garlic for 1 minute until aromatic
  4. cook spinach for 2-3 minutes until wilted
  5. stir in cannellini beans and peas and cook for 1 minute, then lightly mash
  6. stir in feta, dill, and half the parmesan, then season well
  7. spread half the passata over the base of the dish
  8. roll a tablespoon of bean filling in zucchini ribbons and place upright in the dish
  9. scoop remaining passata over the rolls, then sprinkle four-cheese blend and remaining parmesan
  10. bake 30 minutes or until the cheese is melted and the zucchini is tender, then sprinkle with extra dill

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