Zucchini lasagna rolls using the vegetable sheet cutter attachment

Zucchini Lasagna Rolls with a creamy spinach and ricotta filling will be your new favorite low-carb weekday meal. They’re hearty and flavor-filled, so you won’t even miss the noodles!

The new Vegetable Sheet Cutter Attachment creates beautiful, thin sheets of fruits or vegetables. With two versatile cutting blades, you can create sheets of thin or thick fruits and vegetables, perfect for your next culinary creation.

This is a task that previously had been otherwise impossible without some super-charged knife skills (and honestly, even the most experienced chefs would have a hard time getting a thin, even sheet like this Vegetable Sheet Cutter Attachment so beautifully creates in seconds). It opens up a world of culinary possibilities!

The Vegetable Sheet Cutter Attachment is designed to handle soft vegetables like cucumber and zucchini with the Zucchini/Cucumber Adapter, as well as hard foods including potato, sweet potato, and apple up to 12cm in length and 1.3 to 1.8 cms in diameter.

—Zucchini: Use zucchini sheets as a replacement for lasagna sheets for a low carb feast.

—Cucumber: Use cucumber sheets in place of tortillas in a low-carb lox and cream cheese roll-up.

—Potato: Scalloped potatoes have never been easier, no fancy knife skills required!

—Sweet Potato: Cut into pieces and bake until crispy for delicious, low-carb chips.

—Apple: Layer with nuts and spices and bake for a low-carb layered apple strudel.

The possibilities are endless!

For this recipe, we swapped out the typical lasagna sheets in place of zucchini sheets and rolled it instead of layered it in a baking dish for easy assembly and serving.

While normally I seek out smaller zucchini (they tend to be sweeter and more tender), this is one situation where bigger is better. Look for extra large, straight zucchini with a uniform shape. Zucchini that are too skinny or curved won’t work as well with the Vegetable Sheet Cutter Attachment.

Cut off the ends of your zucchini and then cut it into segments, approximately 10cm long (you may only get one good segment from shorter zucchini). The length of your segments will determine the size of your final rolls.

We used the thin blade to more closely mimic a lasagna noodle, but if you prefer more bite and substance in your zucchini rolls, you can also use the thick blade (you may need slightly more zucchini as a result to yield 12 rolls).

Once sheeted, cut off and discard the very beginning of the sheet that is all skin, as well as the very end if there are too many seeds. Then cut the sheet into 20cm long pieces.

The biggest issue with using zucchini instead of noodles is the excess water. Whereas wheat pasta absorbs water, zucchini releases it, and it can result in a watery mess if you don’t take care of some of it first.

Spread out your zucchini slices on a paper towel-lined baking sheet and generously sprinkle with kosher salt. Let it sit for about 10 minutes and you’ll see the water beading on the surface.

Pat the zucchini dry with a paper towel, then flip over and salt the other side. While salt alone won’t remove all the water, it helps immensely and results in a final product that isn’t quite as watery.

The filling is made with three kinds of cheese: whole milk ricotta cheese, mascarpone cheese (for maximum creaminess) and parmesan cheese for flavor. There’s also mozzarella cheese sprinkled on top, because you really can’t have too much cheese and some chopped spinach for some added sustenance, as well as garlic for flavor and egg for structure. Go easy on the salt in the filling, since the zucchini sheets will retain much of the salt even after they’ve been patted dry.

Spread the filling into a thin layer (approximately 2 tablespoons of filling per sheet), and then roll up, staring with the short end closest to you.

Arrange the rolls, seam side down, in a 30 x 23cm baking dish or casserole. Top with more sauce, sprinkle with mozzarella cheese, and then bake until it’s hot and bubbling.

After 25 minutes, the zucchini is cooked through, but still al dente with some bite to it (no mushy zucchini here!).

I was seriously impressed with just how well the Vegetable Sheet Cutter Attachment worked on the zucchini, creating perfect, even sheets of the vegetable in mere seconds, almost like magic. This is another brilliantly-designed product from KitchenAid to add to your kitchen arsenal.

Beyond healthy, low-carb replacements of noodles, this brilliant Attachment opens up worlds of culinary possibilities. What would you make first?

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