Ingredients
2 large zucchini, trimmed
2 teaspoons extra-virgin olive oil
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
8 tablespoons shredded smoked mozzarella cheese, divided
3 tablespoons grated Parmesan cheese, divided
1 large egg, lightly beaten
1 1/3 cups part-skim ricotta
1 (10 oz) package frozen spinach, thawed and squeezed dry
1 clove garlic, minced
¾ cup low-sodium marinara sauce, divided
2 tablespoons chopped fresh basil
Directions
- Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 rimmed baking sheets with cooking spray.
- Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.
- Toss zucchini, oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Arrange the zucchini in single layers on the prepared pans.
- Bake the zucchini, turning once, until tender, about 10 minutes total.
- Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl.
- Spread 1/4 cup marinara in an 8-inch-square baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
- Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving
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Source: Eatingwell.com