BEST Zucchini Roll Ups
Equipment
- oven
Ingredients
- ⅓ cup store-bought marinara sauce (plus more to spread on zucchini)
- 4 zucchini, ends cut-off and sliced ⅛" thick lengthwise
- 1 (15-ounce) container ricotta cheese
- 2 ½ cups shredded mozzarela cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon salt (or more if desired)
- 1 large egg
- fresh basil leaves, thinly sliced/chopped
- assorted grape tomatoes (optional)
- A drizzle balsamic vinegar (optional)
Instructions
- Preheat oven to 400° F. Spread marinara sauce onto a bottom of a medium baking dish and set aside.
- Cut-off and discard zucchini ends and then slice each zucchini ⅛" thick lengthwise.
- In a medium bowl, combine ricotta, 1 ¼ cups mozzarella, ¾ cup Parmesan, and salt.
- Taste and adjust salt if desired. Stir in the egg well. If you would like to, add a pinch of pepper.
- On each slice of zucchini, spoon a thin layer of sauce, top with a thicker layer of the cheese mixture, and sprinkle a little bit of chopped basil.
- Roll up and place in the prepared baking dish.
- Sprinkle with remaining 1 ¼ cups mozzarella and then ¼ cup Parmesan.
- Cover with foil and bake for about 18-20 minutes or until zucchini is tender and cheese is melted.
- If desired, garnish top with halved grape tomatoes, basil leaves, and a drizzle of balsamic vinegar. This casserole can be served by itself or with a side of white rice. Enjoy!
Nutrition
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