Ingredients
3 medium zucchini, ends removed and sliced thin lengthwise (should have about 18-20 slices total)
1 tablespoon olive oil
¾ teaspoon kosher salt, divided
1 ½ cup marinara sauce, divided
15 ounces ricotta cheese (part skim works)
1 ½ cup shredded mozzarella, divided
½ cup shredded parmesan
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
⅛ teaspoon black pepper
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Place slices of zucchini on the baking sheet and drizzle with olive oil and ½ teaspoon kosher salt. Bake for 10-15 minutes or until zucchini is softened. Set aside.
Spread one cup of marinara sauce on the bottom of an ovenproof baking dish; set aside.
In a bowl, combine ricotta, one cup mozzarella cheese, parmesan, Italian seasoning, garlic powder, ¼ teaspoon kosher salt, and pepper.
Spoon about a tablespoon and half of ricotta mixture evenly on to zucchini slices. Roll up and place into the prepared baking dish, standing upright. Repeat with remaining zucchini.
Spoon remaining ½ cup marinara sauce evenly over zucchini roll ups. Sprinkle on remaining ½ cup of mozzarella cheese.
Place into oven and bake for 20-25 minutes until the sauce is bubbly and the rolls are heated through. Remove from oven and let sit for a couple of minutes before serving.
Notes
To make ahead, you can prepare the entire dish and then just bake before serving. This also reheats beautifully and makes for tasty leftovers or lunch the next day.
