ZUCCHINI LASAGNA ROLLS “RICOTTA”
Prep Time: 25 hours
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 4-6 servings
- 2 LARGE ZUCCHINI, TRIMMED
- 2 TSP EXTRA-VIRGIN OLIVE OIL
- 1/2 TSP GROUND PEPPER, DIVIDED
- 1/4 TSP SALT, DIVIDED
- 3 TBSP GRATED PARMESAN CHEESE, DIVIDED
- 1 LARGE EGG, LIGHTLY BEATEN
- 2 1/3 CUPS MISHA'S RICOTTA CHEESE
- 1 CLOVE GARLIC, MINCED
- 1 1/2 CUP MARINARA SAUCE, DIVIDED
- 2 TBSP CHOPPED FRESH BASIL
Position racks in upper and lower thirds of oven; preheat to 425 F. Coat 2 rimmed baking sheets with cooking spray.
Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.
Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Arrange the zucchini in single layers on the prepared pans.
Roast for 10 to 15 minutes or until zucchini is pliable enough to roll. Remove from the oven; cool for 5 minutes.
Spread 1/4 cup marinara in an 8-inch-square baking dish; set aside.
In a medium bowl, mix Ricotta, garlic, remaining 1/2 teaspoon salt, the pepper flakes, and egg yolk.
In a small bowl, mix bread crumbs and remaining 2 tablespoons of oil.
Spread 1 rounded tablespoon Ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls seam-side down in a baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
Repeat with the remaining zucchini and filling. Top the rolls with the remaining 1/2 cup marinara sauce and sprinkle with the reserved cheese mixture.
Bake for 15 to 20 minutes or until filling is heated through and crumbs are browned.
Let stand for 10 minutes. Sprinkle it with basil before serving.