Ingredients
Scale
- 3 medium zucchini
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and squeezed dry
- 1/2 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 ounces marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Prepare the zucchini by washing, trimming, and slicing lengthwise into 1/8 inch thick strips.
- In a mixing bowl, combine ricotta, spinach, Parmesan, egg, garlic powder, salt, and pepper until well mixed.
- Preheat oven to 375°F (190°C) and spread marinara sauce in a 9×13 inch baking dish.
- Spread ricotta mixture on each zucchini slice, roll up, and place seam-side down in the dish. Pour remaining marinara over the rolls and top with mozzarella. Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- Choose medium-sized zucchini to avoid excess water.
- Salt zucchini slices to draw out moisture before filling.
- Do not overfill zucchini rolls to maintain structure.
- Squeeze thawed spinach well to avoid watery filling.
- Customize fillings with additional vegetables or proteins.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Carb, Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 260 Kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg