Description
Delicate zucchini ribbons rolled with a creamy ricotta filling, nestled in vibrant marinara sauce, and topped with melted cheese. This light yet comforting dish is perfect for family dinners or meal prep.
Ingredients
- Zucchini: 4 medium, sliced lengthwise into thin strips
- Ricotta cheese: 1 ½ cups
- Parmesan cheese: ½ cup grated
- Mozzarella cheese: 1 cup shredded
- Egg: 1 large
- Garlic: 2 cloves minced
- Fresh basil: ¼ cup chopped
- Salt: ½ teaspoon
- Black pepper: ¼ teaspoon
- Marinara sauce: 2 cups
- Olive oil: 1 tablespoon
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease your baking dish with olive oil.
- In a bowl, mix ricotta, parmesan, egg, garlic, basil, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce on the bottom of your baking dish.
- Lay out the zucchini slices. Spoon or pipe a bit of the filling on one end and roll them up. Place each roll upright into the dish on the sauce.
- Spoon remaining marinara over the top. Sprinkle with mozzarella and more parmesan. Cover with foil and bake for 20 minutes.
- Uncover and bake an additional 10–15 minutes until bubbly and golden. Let sit for 5 minutes before serving.
- Top with fresh basil and serve warm.
Notes
- Blot zucchini slices with paper towels after salting to remove moisture.
- Use a mandoline for evenly sliced zucchini.
- Chill the filling slightly to make rolling easier.
- Try adding sundried tomatoes or lemon zest for extra flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 295
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg
Keywords: zucchini roll, vegetarian roll-ups, baked zucchini, ricotta stuffed zucchini, healthy dinner