Zucchini Lasagna Rolls

April 03, 2024

CopyCat Del Taco Chicken Tacos

Living in Arizona for 13 years of my adolescent life I grew up loving Del Taco. My parents would get take out there often. My sister, Michelle, that was her favorite taco out. If we did take out one night, Michelle always wanted Del Taco over anything else. She loves the chicken tacos. Now that I live in Ohio, Del Taco is not really out here. I have found 1 or 2 but they are some distance away from us. So, I decided to try and make that for my Sunday Family Movie night pick. Tonight, is my pick and I drew Mexican food so why not give it a try. Marinade: 3 Large Chicken (I used thin chicken breast), diced 1 Lime, juiced 1 tbsp Taco Seasoning 1 tbsp Soy Sauce 1 tsp Garlic Powder 1 tsp Onion Powder 1 tsp Chicken Bouillon Powder 1/4 tsp Paprika Place all ingredients above into a ziplock, shake well and marinade for 30 minutes to an hour. I found the longer the better flavor. White Sauce: 1 cup Mayo 1 Lime, juiced Whisk together in a bowl until smooth, set aside until ready for assembly.

When I made lasagna rolls before my son was terribly sick with the flu bug and ended up throwing it up. Ever since he refuses to eat the rolls. Unless I make them without meat sauce and use veggies. I decided to use my favorite and very diverse vegetable, zucchini. Normally I fry it up with butter, minced garlic, salt and yellow squash (oh now thats amazing!!) But here I wanted to try something different to see if Kristopher would eat it. Boy oh boy! Let me tell you he ate this all up (and FYI he hates hates hates zucchini- no idea why but he does and he had no idea it was in it and I surely did not say a word).
You Will Need:
15 oz. Whole Milk Ricotta
1 Cup Shredded Mozzarella Cheese
1 tsp Dried Parsley
1/4 tsp Dried Garlic
1 Zucchini, shredded
1 tsp Garlic Salt
Rao Pasta Sauce
Lasagna Noodles
1 Egg
Salt & Pepper