Ingredients
Scale
- 4 medium zucchinis
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Slice zucchinis lengthwise, sprinkle with salt, and let sit for 15 minutes.
- Combine ricotta, half of mozzarella, Parmesan, egg, garlic powder, oregano, salt, and pepper in a bowl.
- Cook zucchini slices in a skillet for 2-3 minutes on each side until tender.
- Roll zucchini with 2 tablespoons of filling and place seam-side down in a baking dish.
- Pour marinara sauce over the rolls, ensuring they are coated.
- Sprinkle remaining mozzarella on top, cover with foil, and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly.
- Let rest for 5-10 minutes before serving and garnish with fresh basil.
Notes
- Use a mandoline for even zucchini slices.
- Adjust seasoning in the filling to your taste.
- Feel free to add more sauce for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: zucchini, lasagna, rolls, ricotta, vegetarian