Baked Zucchini Rolls

AuthorKathleen GloverCategory, DifficultyIntermediate

For a healthy, low carb, veggie packed dinner, try Baked Zucchini Rolls filled with marinara, ricotta, and smothered in mozarella cheese!

Yields1 Serving
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients:
 3 large zucchini
 8 oz ricotta
 ¾ cup Parmesan, grated divided
 1 egg
 ½ tsp garlic powder
 ½ cup marinara
 8 oz fresh mozzarella, sliced into rounds
 salt
 pepper

Directions:
1

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.

2

Meanwhile, preheat oven to 400°

3

In a small bowl, mix together the ricotta, 1/2 cup Parmesan cheese, the egg, and the garlic powder. Season with salt and pepper.

4

In a small baking dish, spread a layer of sauce on the bottom.

5

On each sheet of zucchini, spread sauce and ricotta. Then, roll up the zucchini tightly and stand upright in the baking dish.

6

Top with mozzarella slices and the remaining Parmesan.

7

Bake for 20 minutes, or until the zucchini is tender and the cheese is melted.

Ingredients

Ingredients:
 3 large zucchini
 8 oz ricotta
 ¾ cup Parmesan, grated divided
 1 egg
 ½ tsp garlic powder
 ½ cup marinara
 8 oz fresh mozzarella, sliced into rounds
 salt
 pepper

Directions

Directions:
1

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.

2

Meanwhile, preheat oven to 400°

3

In a small bowl, mix together the ricotta, 1/2 cup Parmesan cheese, the egg, and the garlic powder. Season with salt and pepper.

4

In a small baking dish, spread a layer of sauce on the bottom.

5

On each sheet of zucchini, spread sauce and ricotta. Then, roll up the zucchini tightly and stand upright in the baking dish.

6

Top with mozzarella slices and the remaining Parmesan.

7

Bake for 20 minutes, or until the zucchini is tender and the cheese is melted.

Baked Zucchini Rolls

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