Description
Learn how to make delicious Zucchini Ricotta Rolls with this easy recipe. Perfect for a healthy and flavorful meal. Impress your guests today!
Ingredients
- 3 medium zucchini, ends removed and sliced thin lengthwise (should have about 18-20 slices total)
- 1 tablespoon (15 ml) olive oil
- 75 g (3/4 tsp) kosher salt, divided
- 355 ml (1 1/2 cups) marinara sauce, divided
- 425 g (15 oz) ricotta cheese (part skim works)
- 355 ml (1 1/2 cups) shredded mozzarella, divided
- 60 g (1/2 cup) shredded cheese
- 5 ml (1/2 tsp) Italian seasoning
- 25 ml (1/4 tsp) garlic powder
- 625 ml (1/8 tsp) black pepper
Instructions
- Warm up your oven to 425°F. Cover a baking tray with parchment paper. Lay the zucchini strips on the tray, drizzle with olive oil, and sprinkle with ½ teaspoon of kosher salt. Roast for 10-15 minutes until they become tender. Set aside.
- On the bottom of an oven-safe dish, spread one cup of marinara sauce and keep it ready for later use.
- In a mixing bowl, blend together the ricotta, one cup of mozzarella, shredded cheese, Italian seasoning, garlic powder, ¼ teaspoon of kosher salt, and black pepper.
- Evenly distribute about a tablespoon and a half of the ricotta mixture onto each zucchini slice. Roll each slice and place them upright in the prepared baking dish. Continue until all zucchini slices are used.
- Pour the remaining ½ cup of marinara sauce over the zucchini rolls. Scatter the leftover ½ cup of mozzarella cheese on top.
- Bake in the oven for 20-25 minutes until the sauce bubbles and the rolls are thoroughly heated. Take out from the oven and let it rest for a few minutes before serving.
Notes
- Evenly spread the ricotta mixture on each zucchini slice for consistent flavor in every bite.
- Roast the zucchini slices until tender to avoid them becoming too soft in the final dish.
- Allow the dish to sit for a few minutes after baking to let the flavors blend before serving.
