Prep time is based on using leftover meatballs. When I make meatballs, I like to plan ahead as to other dishes I can use them in.
Recipe calls for 2 medium zucchini, but you will probably have some left over from the 2nd one.
Actual recipe will look a little different if using real cheese.
1 medium avocado
2 medium zucchini
3-4 leftover meatballs or ¾ cups of seasoned ground meat, cooked
½ cup fresh spinach leaves
½ teaspoon Himalayan salt or sea salt
¾ cup mozzarella cheese or cheese substitute like Daiya
1 ½ cups low-sugar spaghetti sauce or make your own
Preheat oven to 350 degrees
Cut ends from zucchini and slice down the middle length-wise.
Using a large vegetable peeler (similar to a hand cheeseslicer) lay zucchini flat and starting at one end, of the flesh side (not the peel side), pull the peeler to the far end lengthwise making a large, thin zucchini noodle. Lay flat on a plate lined with paper towels. Continue making slices until you have approximately 24 wide noodles.
Place noodles on paper towels, layering with paper towels in between. This step helps to soak up excess moisture from the zucchini.
Remove avocado seed and peel.
Place avocado, cooked meat, spinach and salt in a blender.Blend until well combined. Set aside.
Spread ½ cup of pasta sauce over the bottom of an 8x8 glass baking dish.
On a flat surface lined with parchment paper or paper towels, place 3 zucchini noodles side by side, overlapping.
Spread a thin layer of approximately 2 tablespoons of filling down the 3 overlapping noodles. Sprinkle with a small amount of cheese.
Roll the 3 overlapping noodles at the same time making a long tube.
Place the roll in the baking dish.
Repeat until you have 8 roll-ups or until all the filling is used.
Spread the remaining pasta sauce over the top.
Sprinkle remaining cheese on top.
Bake at 350° for 25-30 minutes or until cheese ontop has melted.