Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6
Calories: 297kcal
INGREDIENTS
- 4 large zucchini
- 15 oz ricotta cheese
- 1/4 cup Parmesan cheese grated
- 1 1/2 cups mozzarella cheese shredded (divided)
- 1 large egg
- 2 cups marinara home-made or store-bought
- salt & pepper to taste
- 1 tablespoon olive oil
INSTRUCTIONS- Preheat oven to 400F. Grease a sheet pan with 1 tablespoon oil and set aside.
- Slice zucchini into 1/8” thick slices. Lay zucchini slices on grease sheet pan and oven roast for 10-12 minutes. Remove from oven and cool for 5 minutes before handling. Leave oven on for cooking the casserole.
- While the zucchini is roasting, mix the ricotta cheese, parmesan cheese, 1/2 cup mozzarella cheese, 1 egg, and salt & pepper to taste. Stir just until combined.
- In a 9×13 casserole dish, spread some homemade tomato sauce on the bottom.
- Assemble zucchini roll ups by laying a zucchini strip on a flat surface and spread about 2 tablespoons of the ricotta mixture first over each individual zucchini strip. Top with a tablespoon os marinara sauce and a sprinkle of mozzarella cheese. Roll up and place in casserole dish. Repeat with remaining rolls. Drizzle remaining sauce (if any) on the rolls and sprinkle with remaining mozzarella cheese.
- Bake uncovered for 20-25 minutes at 400F or until the cheese is melted and bubbly.
NUTRITION - Serving: 1serving | Calories: 297kcal | Carbohydrates: 11g | Protein: 19g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 751mg | Potassium: 717mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1192IU | Vitamin C: 29mg | Calcium: 373mg | Iron: 2mg
