Mushroom Zucchini Lasagne Rolls
Ingredients
- 460g Chicken Mince
- 4 large zucchinis thinly sliced lengthwise
- 2 tbsp Avo oil
- 1 small sweet yellow onion, finely diced
- 2 fresh garlic cloves, minced
- 250g fresh mushrooms, chopped well
- 1 tsp dry Italian seasoning
- 300ml Homemade marinara sauce
- sea salt and fresh ground pepper, to taste
- 100ml Fresh Cream/Coconut Cream
- handful fresh parsley, finely chopped
- 60ml shredded mozzarella cheese
Instructions
- Preheat oven to 210 Celsius
- Line a baking tray with parchment paper
- Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of avo oil.
- Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle
- Add remaining avo oil in a skillet over medium-high heat.
- Add minced garlic and cook for 1 minute, until fragrant.
- Add in the onions, mushrooms, Italian seasonings and chicken mince and cook for 4-5minutes
- Stirin 3/4 of the marinara sauce and simmer for about 4 minutes, or until slightly reduced.
- In a medium bowl add Fresh Cream/coconut cream, egg and a tiny pinch of sea salt +pepper, and fresh chopped parsley.
- Stir well to combine everything.
- Use a 22x33cm casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
- To assemble the zucchini rolls, lay out one zucchini slice on a cutting board.
- Spread about 2 spoonsful of the egg mixture over the top, then a spoonful of chicken mince/mushroom sauce mix.
- Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.
- Pour any remaining mushroom marinara sauce over top.
- Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
Notes
Serve immediately with cauliflower mash alongside a nice fresh salad.