Ingredients
- 2 large zucchini end trimmed, sliced lengthwise into 1/4-inch thick planks
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/4 cup chopped fresh basil
- 1 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Brush the zucchini slices with olive oil, and season with salt and pepper.
- Grill the zucchini slices until soft and pliable, about 2 minutes per side.
- In a bowl, mix the ricotta, Parmesan, egg, and basil until well combined.
- Spread 1/4 cup of marinara sauce on the bottom of a baking dish.
- Blot excess moisture from the cooked zucchini slices. Spread a tablespoon of ricotta mixture on each slice and roll it up.
- Place the zucchini rolls seam-side down in the baking dish. Top with remaining marinara sauce and mozzarella cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.