Zucchini strips filled with ricotta, Parmesan & herbs, baked in rich marinara for a tasty low-carb Italian twist.
# What You’ll Need:
→ Zucchini
01 - 3 large zucchini, trimmed
→ Ricotta Filling
02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg
05 - 1/2 cup shredded mozzarella cheese
06 - 2 tablespoons chopped fresh basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Marinara and Topping
11 - 1 1/2 cups sugar-free marinara sauce
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons grated Parmesan cheese
14 - Olive oil spray
# How To Make:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
02 - Trim zucchini ends. Using a mandoline slicer or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips. Lay slices on paper towels, lightly sprinkle with salt, and let sit for 10 minutes to remove excess moisture. Pat strips dry with additional paper towels.
03 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, mozzarella cheese, fresh basil, garlic powder, oregano, salt, and black pepper. Mix until smooth and well combined.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish, creating an even base layer.
05 - Place 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll up tightly and position seam-side down in the baking dish. Repeat with all remaining zucchini slices and filling.
06 - Spoon remaining marinara sauce evenly over the roll-ups. Sprinkle mozzarella cheese and Parmesan cheese across the top layer.
07 - Lightly spray the top with olive oil. Bake uncovered for 25 to 30 minutes, until the sauce is bubbly and the cheese is golden brown.
08 - Remove from oven and let cool for 5 minutes. Garnish with fresh basil if desired before serving.
