AuthorKathleen GloverCategoryMain Meals, VegeterianDifficultyIntermediateFor a healthy, low carb, veggie packed dinner, try Baked Zucchini Rolls filled with marinara, ricotta, and smothered in mozarella cheese!
Slice your zucchini into thin sheets. Sprinkle salt over them and let them sit on paper towels for 15 minutes so that they can release excess water.
Meanwhile, preheat oven to 400°
In a small bowl, mix together the ricotta, 1/2 cup Parmesan cheese, the egg, and the garlic powder. Season with salt and pepper.
In a small baking dish, spread a layer of sauce on the bottom.
On each sheet of zucchini, spread sauce and ricotta. Then, roll up the zucchini tightly and stand upright in the baking dish.
Top with mozzarella slices and the remaining Parmesan.
Bake for 20 minutes, or until the zucchini is tender and the cheese is melted.
Ingredients
Directions
Slice your zucchini into thin sheets. Sprinkle salt over them and let them sit on paper towels for 15 minutes so that they can release excess water.
Meanwhile, preheat oven to 400°
In a small bowl, mix together the ricotta, 1/2 cup Parmesan cheese, the egg, and the garlic powder. Season with salt and pepper.
In a small baking dish, spread a layer of sauce on the bottom.
On each sheet of zucchini, spread sauce and ricotta. Then, roll up the zucchini tightly and stand upright in the baking dish.
Top with mozzarella slices and the remaining Parmesan.
Bake for 20 minutes, or until the zucchini is tender and the cheese is melted.