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  • Writer's pictureLuanne

Zucchini Rolls

Surprisingly enough, for the first time in a while now, The Man told me this was a make-again dish...

Ingredients List:

6 small Zucchini (I only had 4)

32oz Ricotta Cheese

8oz bag fresh Spinach (or 9oz box Frozen, thawed and squeezed)

2 cups Mozzarella Cheese (shredded and divided)

1/2 cup Parmesan Cheese (shredded)

Salt & Pepper (to taste)

24oz jar of Marinara Sauce (your favorite of choice)

  1. Preheat oven to 350 degrees.

  2. Slice Zucchini into long strips approximately 1/4" thick. (I used a mandolin)

  3. Place Zucchini strips in a single layer on a baking sheet lined with parchment paper.

  4. Season with Salt.

  5. Bake Zucchini strips in the prepared oven for 15 minutes.

  6. Remove strips from the oven, and set aside to cool enough that you can touch them.

  7. In a large bowl, mix Ricotta Cheese, Spinach, 1 cup of Mozzarella, and 1/4 cup of Parmesan Cheese.

  8. Prepare a 9x13 baking dish by spreading some of the Marinara Sauce on the bottom of the pan.

  9. Smear a few tablespoons of Ricotta Cheese mixture on each Zucchini strip, then roll the strip, and nestle into the baking dish.

  10. Once all the Zucchini strips have been stuffed and rolled, cover the rolls with the remaining Marinara Sauce.

  11. Sprinkle rolls with remaining cheese.

  12. Bake in the preheated oven for 20 minutes, or until cheese is melty and slightly browned.

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