Cheesy Zucchini Lasagna Roll-Ups
20 minutes for preparation
30 minutes for cooking
50 minutes in total
Four servings
Ingredients:
Three medium courgette
One and a half cups of ricotta cheese
One cup of split shredded mozzarella
Half a cup of grated Parmesan cheese
One and a half cups of marinara sauce
Two minced garlic cloves
One teaspoon of Italian seasoning
Half a teaspoon of salt
One-half teaspoon black pepper
1 tablespoon finely chopped fresh parsley
Instructions:
Set the oven temperature to 400°F, or 200°C. Grease a baking dish lightly and coat the bottom with roughly ½ cup marinara sauce.
Using a vegetable peeler or mandoline, cut zucchini lengthwise into thin strips.
Combine the ricotta, Parmesan, garlic, Italian seasoning, salt, and black pepper in a bowl.
Cover each zucchini strip with a thin coating of the ricotta mixture. Add a small amount of mozzarella.
Place each tightly rolled zucchini strip in the baking dish, seam-side down.
Lightly coat the roll-ups with the leftover marinara sauce.
Add a large amount of the leftover Parmesan and mozzarella on top.
Bake for 20 minutes with a loose foil cover.
After taking off the foil, bake the cheese for an additional 8 to 10 minutes, or until it is golden, bubbling, and slightly browned.
Serve hot, garnished with fresh parsley.
Advice for the Greatest Roll-Ups:
To ensure that the zucchini rolls without breaking, cut it thin but not paper-thin.
If the courgette is really wet, give it a quick sprinkle of salt, leave it for ten minutes and then pat dry.
The rolls may open during baking if the zucchini is overfilled.
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