Ingredients
Scale
- 3 medium zucchini
- 6 oz whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 cup shredded mozzarella cheese
- 10 oz no-sugar-added tomato sauce
- 2 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tbsp balsamic vinegar
- 1 clove garlic, finely minced
- fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Slice zucchini lengthwise into thin sheets using a mandoline; brush with olive oil and season with salt and pepper.
- Roast zucchini slices for 15-20 minutes until soft.
- Mix ricotta, Parmesan, egg, and Italian seasoning in a bowl for the filling.
- Spread tomato sauce at the bottom of an 8×8 casserole dish.
- Pat dry roasted zucchini slices; spread ricotta mixture on each slice, sprinkle with mozzarella, then roll tightly.
- Place rolled zucchini in the dish, top with remaining sauce and mozzarella.
- Bake for about 10 minutes until cheese is melted.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 roll ups (150g)
- Calories: 260
- Sugar: 5g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 55mg