Recipes by Victoria: Zucchini lasagne roll-ups

These zucchini roll-ups turn simple ingredients into a fresh, protein-packed bake that feels
a little special. Saucy, cheesy and full of flavour, they make an easy weeknight dinner that’s
satisfying without being heavy.

Serves: 2
Prep time: 15 mins
Cook time: 15 mins
Under 400 calories
Over 30g protein

Ingredients

• 3 zucchini (courgettes)
• 300 g extra-lean beef mince
• ½ red onion, diced
• 1 garlic clove, finely chopped
• 250 g (1 cup) Italian herb passata
• 1 egg
• 80 g light cream cheese
• 1 tablespoon chilli flakes
• 50 g shredded light mozzarella
• basil leaves, to serve

Method

1. Preheat the oven to 180°C fan-forced (200°C conventional).
2. Use a vegetable peeler to create thin zucchini strips. Lay them on paper towels to absorb the excess moisture.
3. In a bowl, mix the beef mince, onion, garlic, 1 tablespoon of passata, egg and salt and freshly ground black pepper to taste until well combined.
4. Lay each zucchini strip flat. Spread ½ tablespoon of cream cheese on the bottom half, then place a small ball of mince on top, then roll up.
5. Pour the remaining passata into the base of an ovenproof dish. Stack the zucchini rolls snugly inside.
6. Top with chilli flakes and mozzarella, then bake for 15 minutes until golden and bubbling.
7. Finish with basil and serve hot.

Leftovers
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep them juicy.