Servings: 4 (about 3 roll-ups per person) Prep Time: 20 min Cook Time: 25 min

Ingredients

  • 3 medium zucchini (about 1 lb / 450 g), ends trimmed
  • 1 cup ricotta cheese (whole milk or part-skim)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (divided)
  • 1 large egg
  • 2 tbsp fresh basil or parsley, chopped
  • 1 garlic clove, minced
  • 1 cup marinara sauce (low-sodium if possible)
  • Salt & pepper, to taste
  • Olive oil spray or 1 tsp olive oil

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini lengthwise into thin strips (about 1/8 inch thick) using a mandoline or vegetable peeler. Lay them on paper towels, lightly salt, and let sit 10 min to draw out moisture. Pat dry.
  3. Make the filling: In a bowl, mix ricotta, Parmesan, half the mozzarella, egg, basil, garlic, salt, and pepper.
  4. Assemble roll-ups: Place about 1 tablespoon of filling at one end of each zucchini strip, roll up, and place seam side down in a lightly oiled baking dish.
  5. Add sauce & cheese: Spoon marinara sauce over the rolls and sprinkle with remaining mozzarella.
  6. Bake uncovered for 20 to 25 minutes, until bubbly and golden.
  7. Serve warm, optionally garnished with extra basil.

Nutrition (per serving, using part-skim ricotta)

Values will vary slightly based on brands used

  • Calories: ~195 kcal
  • Protein: 13 g
  • Carbohydrates: 7 g
  • Fiber: 2 g
  • Sugar: 4 g
  • Fat: 13 g (Saturated fat: ~6 g)
  • Sodium: ~350 mg

Tips

  • For extra flavor, add a pinch of nutmeg to the ricotta mix.
  • Make it higher protein by using cottage cheese instead of some of the ricotta, blended until smooth.
  • This works well as a low-carb alternative to lasagna.