What I Cooked Wednesday – Zucchini Roll-ups

This recipe has become a favorite around our house! My husband and I like to make a couple meatless meals during the week and I seem to always have zucchini on hand. We were getting sick of our normal balsamic oven roasted zucchini so we switched it up with this delicious alternative to lasagna!

Zucchini Roll-Ups

3-4 medium zucchini
1 jar of marinara sauce
1 – 15 oz container of ricotta cheese
2 cups shredded mozzarella cheese (divided)
1 egg
1/4 cup grated parmesan cheese
2 tbsp of olive oil
1 tsp garlic salt
1 tsp italian seasoning
1 tsp fresh basil & oregano
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 400 degrees and grease two cookie sheets with olive oil or line with parchment paper

Slice your zucchini 1/8″ thick and line your cookie sheets/oiled pan with the slices – top with a little more EVOO

Roast the zucchini for 12 minutes and remove from oven to let cool so you are able to roll them!

Now for the ricotta mixture…

Combine the ricotta cheese, egg, parmesan cheese, basil & oregano, salt, pepper and garlic salt.

Now you are ready to assemble!

Lightly coat the bottom of your 9×13 pan with marinara sauce

Spread the ricotta mixture on the zucchini – then top with a dash of Italian seasoning

Next spoon on roughly a tablespoon of marinara sauce

Then top with mozzarella cheese and roll it up!

Place standing up in the 9×13 pan

Top with extra marinara sauce and cheese (this pan included oven ready lasagna noodles for the kiddos in case they didn’t want the zucchini. All I did was layer with noodle, ricotta, mozzarella and marinara.