Ingredients
3 medium zucchini, ends removed and sliced thin lengthwise
1 tablespoon olive oil
¾ teaspoon kosher salt, divided
1½ cups marinara sauce, divided
15 ounces ricotta cheese
1½ cups shredded mozzarella, divided
½ cup shredded parmesan
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
⅛ teaspoon black pepper
Instructions
1. Preheat oven to 425°F. Slice zucchini lengthwise into ⅛-inch strips.
2. Arrange zucchini on parchment-lined baking sheet, drizzle with oil and ½ tsp salt. Bake 10-15 minutes until pliable.
3. Spread 1 cup marinara in baking dish.
4. Mix ricotta, 1 cup mozzarella, parmesan, seasonings, and remaining salt.
5. Roll 1½ tbsp cheese mixture in each zucchini slice. Place upright in dish.
6. Top with remaining marinara and mozzarella.
7. Bake 20-25 minutes until bubbly and golden.
8. Let rest 2-3 minutes before serving.
Notes
Use a mandoline for even zucchini slices.
Pat zucchini dry after pre-baking to prevent soggy rolls.
Don’t overfill the rolls or they may unwrap while baking.
Let rest before serving for neater portions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4-5 roll-ups
- Calories: 365
- Sugar: 6g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 65mg
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