Instructions:
- Preheat Oven: Set your oven to 400°F. Grease a sheet pan with 1 tablespoon of olive oil and set aside.
- Roast Zucchini: Slice the zucchini into ⅛” thick rounds. Arrange the slices on the prepared sheet pan and roast for 10-12 minutes. Remove from the oven and let cool for 5 minutes. Keep the oven on for the casserole.
- Prepare Filling: While the zucchini roasts, mix ricotta cheese, Parmesan cheese, ½ cup mozzarella cheese, egg, salt, and pepper in a bowl until well combined.
- Assemble Casserole: Spread a thin layer of marinara sauce on the bottom of a 9×13 inch casserole dish.
- Roll Up: On a flat surface, place a zucchini slice, spread about 2 tablespoons of the ricotta mixture over it, top with a tablespoon of marinara sauce, and a sprinkle of mozzarella cheese. Roll up the zucchini and place in the prepared casserole dish. Repeat with the remaining zucchini slices.
- Finish and Bake: Drizzle any remaining marinara sauce over the rolled-up zucchini and sprinkle with the remaining mozzarella cheese. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.
Nutrition (per serving):
- Calories: 297 kcal
- Carbohydrates: 11g
- Protein: 19g
- Fat: 20g
- Saturated Fat: 11g
- Cholesterol: 88mg
- Sodium: 751mg
- Potassium: 717mg
- Fiber: 3g
- Sugar: 7g
- Vitamin A: 1192 IU
- Vitamin C: 29mg
- Calcium: 373mg
- Iron: 2mg
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