Keto Zucchini Lasagna Rolls

📝 Ingredients:

• 2 large zucchini (sliced thin lengthwise)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ¼ cup grated parmesan cheese
• 1 egg
• 1 tsp Italian seasoning
• 1 cup sugar-free marinara sauce
• Salt & pepper to taste
• Olive oil (for brushing/grilling)

🍳 Instructions:

1. Prep the Zucchini:
   Use a mandoline or knife to slice zucchini lengthwise into thin strips. Lightly salt and let them sit for 10 mins to draw out moisture. Pat dry with paper towels.
2. Grill or Bake Slices (optional but recommended):
   Lightly brush with olive oil and grill or bake slices for a few minutes until slightly tender.
3. Make the Filling:
   In a bowl, mix ricotta, mozzarella, parmesan, egg, Italian seasoning, salt, and pepper.
4. Assemble the Rolls:
   Lay a zucchini slice flat, spread about 1 tbsp of the cheese filling, and roll it up. Repeat with all slices.
5. Bake:
   Spread marinara sauce in a baking dish. Place zucchini rolls seam-side down. Top with more mozzarella.
   Bake at 375°F (190°C) for 20–25 mins, until bubbly and golden.
6. Garnish & Serve:
   Sprinkle with fresh basil or more parmesan if you like. Serve hot!