Italian Zucchini Roll Ups
This delicious blend of zucchini, ricotta, and mozzarella cheese that will not have you feeling guilty about indulging in a second serving.
Servings: 4 -6 servings
Ingredients
- 2 medium/large zucchini
- ½ tsp. salt
- Zucchini filling
- 1 14-16 ounce container ricotta cheese
- ½ cup parmesan cheese grated
- 1 large egg
- ½ tsp. garlic powder
- ½ tsp. dried parsley
- salt & pepper to taste
- 1 jar of your favorite Marinara sauce or make your own*
- 1 -2 tbsp. tomato paste
- 2 cups mozzarella cheese
- ¼ cup parmesan cheese
Instructions
- Preheat oven to 350 degrees
- Rinse and dry zucchini and trim the ends off. Peel the zucchini and then thinly slice.
- Place zucchini on paper towels and sprinkle generously with salt. Allow to sit about 15 minutes.
- Meanwhile mix ricotta cheese, parmesan, egg, garlic powder, parsley, salt & pepper to taste in medium mixing bowl. Combine well.
- Pat dry the zucchini with paper towel and put generous spoonful of filling in center. Roll up the zucchini and set aside.
- Spoon a small amount of pasta sauce on bottom of pan. Then place your rolls seam side down in pan. Top with about ½ mozzarella cheese, pasta sauce, and then remaining cheese.
- Bake in preheated oven for about 35 minutes. After about 15-20 minutes remove the pan and add the tomato paste along the sides to help thicken.
Notes
*You want the red sauce to be fairly thick since zucchini tends to release more liquid. Do not add any additional water. I usually find myself adding some tomato paste about half way through cooking.