Zucchini Lasagna Roll-Ups

Zucchini Lasagna Roll-Ups


This recipe takes some time and patience, but it's just about the prettiest "pasta" dish you'll ever see.
  • 6 large zucchini
  • 1 (16-oz.) container ricotta
  • ¾ c. freshly grated Parmesan, divided
  • 2 large eggs
  • ½ tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. marinara
  • 1 c. grated mozzarella
  1. Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain.
  2. Make ricotta mixture: In a small bowl, combine ricotta, ½ cup Parmesan, eggs, and garlic powder, and season with salt and pepper.
  3. Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly.
  4. Sprinkle with remaining ¼ cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.

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