Ingredients

The following ingredients have 4 Servings
  • 1/3 cup store-bought marinara sauce (plus more to spread on zucchini)
  • 4 zucchini, ends cut-off and sliced 1/8" thick lengthwise
  • 1 (15-ounce) container ricotta cheese
  • 2 1/2 cups shredded mozzarela cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon salt (or more if desired)
  • 1 large egg
  • fresh basil leaves, thinly sliced/chopped
  • assorted grape tomatoes (optional)
  • A drizzle balsamic vinegar (optional)

Instruction

  • Preheat oven to 400° F. Spread marinara sauce onto a bottom of a medium baking dish and set aside.
  • Cut-off and discard zucchini ends and then slice each zucchini 1/8" thick lengthwise.
  • In a medium bowl, combine ricotta, 1 1/4 cups mozzarella, 3/4 cup Parmesan, and salt.
  • Taste and adjust salt if desired. Stir in the egg well. If you would like to, add a pinch of pepper.
  • On each slice of zucchini, spoon a thin layer of sauce, top with a thicker layer of the cheese mixture, and sprinkle a little bit of chopped basil.
  • Roll up and place in the prepared baking dish.
  • Sprinkle with remaining 1 1/4 cups mozzarella and then 1/4 cup Parmesan.
  • Cover with foil and bake for about 18-20 minutes or until zucchini is tender and cheese is melted.
  • If desired, garnish top with halved grape tomatoes, basil leaves, and a drizzle of balsamic vinegar. This casserole can be served by itself or with a side of white rice. Enjoy!