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Lasagna Styled Zucchini Rolls

Ricotta stuffed zucchini rolls with mozza and tomato sauce

Course Dinner, lunch, Main Course, Side Dish
Cuisine American, Italian
Keyword mozzarella, ricotta cheese, vegetarian, zucchini noodles

Ingredients

  • 2 small-medium zucchinis sliced thin about 14 slices
  • 1 tbsp olive oil
  • salt and pepper
  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/4 cup grated parmesan
  • pinch salt
  • 2 basil leaves, chopped fine
  • 1/2 cup mozzarella, grated
  • 1 jar tomato sauce or low sugar pasta sauce

Instructions

  1. Preheat oven to 400F. Slice zucchini thinly length wise. Lay out zucchini on cookie sheet lined with parchment paper. Brush olive oil on each zucchini slice and add salt and pepper. Bake in oven for 15 minutes. Remove from oven and let cool.

  2. Meanwhile, mix together the ricotta, egg, salt, parmesan cheese and basil leaves. (If using dried basil, add 1 tsp.)

  3. Spread out tomato sauce in the bottom of 8x10 pan.

  4. Evenly distribute cheese mixture on zucchini slices and spread out. Roll each zucchini slice. Place each roll on the tomato sauce. Sprinkle mozzarella evenly on all the rolls.

  5. Bake at 400F for 20 minutes.