Keto Zucchini Lasagna Rolls

Ingredients:

• 3 large zucchinis
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1 cup marinara sauce (look for a low-carb version)
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Prepare the Zucchini:
   • Preheat your oven to 375°F (190°C).
   • Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife. You should get about 6-8 strips per zucchini.
   • Lay the zucchini slices on a baking sheet lined with paper towels. Sprinkle with salt and let sit for about 10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Make the Filling:
   • In a bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Assemble the Rolls:
   • Spread a thin layer of marinara sauce on the bottom of a baking dish.
   • Take a zucchini slice and spread a spoonful of the ricotta mixture along the length of the slice. Roll up the zucchini slice and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices and ricotta mixture.
4. Top with Sauce and Cheese:
   • Spoon the remaining marinara sauce over the zucchini rolls.
   • Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Let the lasagna rolls cool for a few minutes before serving.
   • Garnish with fresh basil or parsley if desired.