Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free.
Slice each zucchini lengthwise into 1/4- to 1/8-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 1/4 teaspoon salt.
Place on the prepared baking sheets.
Roast until softened, 20 to 25 minutes.
Set aside to cool slightly.
Reduce oven temperature to 350 degrees.
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.
Roll up the slices and place them in the baking dish seam-side down.
Bake until hot, 25 to 30 minutes.
Process until ground to a coarse meal.
Heat the remaining 1 tablespoon oil a medium skillet over medium heat.
Serve the lasagna rolls topped with the almond mixture.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
