Directions
- Preheat your oven to 190°C (375°F). Grease a baking dish with a little olive oil.
- Slice the zucchini lengthwise into thin strips, about 3–4 mm thick. Lightly sprinkle with salt and set aside for 10 minutes to draw out excess moisture. Pat dry with paper towels.
- In a medium bowl, combine ricotta cheese, half of the mozzarella, Parmesan, egg, Italian herbs, salt, and pepper. Mix until smooth.
- Lay out a zucchini slice and spoon about 1–2 tbsp of the cheese mixture at one end. Roll up the slice gently and place it seam-side down in the prepared baking dish. Repeat with the remaining zucchini slices.
- In a small saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in marinara sauce and crushed red pepper flakes, if using. Simmer for 3–4 minutes.
- Pour the marinara sauce evenly over the zucchini rolls. Sprinkle the remaining mozzarella cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and slightly golden.
- Allow to cool for 5 minutes before serving. Garnish with fresh basil or parsley if desired.
Recipe Details
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- Protein Boost: Add cooked ground turkey, chicken, or sausage to the cheese filling.
- Veggie Twist: Include spinach, mushrooms, or roasted red peppers in the filling.
- Dairy-Free: Use vegan ricotta and mozzarella alternatives.
- Herb Options: Fresh basil or oregano can be added to the filling for extra flavor.
Serving Suggestions
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