INGREDIENTS
▢2 to 3 firm zucchini, sliced lengthwise, 1/4-inch thick (you will need 12 slices)
▢1 bag (10 ounces) baby spinach
▢1 1/2 cups fat free ricotta cheese
▢1/2 cup finely grated Parmesan cheese
▢1 egg, lightly beaten
▢2 to 3 cloves garlic, minced
▢1/2 teaspoon Italian seasoning
▢salt and fresh ground pepper, to taste
▢2 cups tomato sauce/marinara sauce
▢3/4 cup shredded Part-Skim Mozzarella Cheese
▢2 tablespoons thinly sliced fresh basil
INSTRUCTIONS
Preheat oven to 350F.
Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
Slice the zucchini, lay them flat on a baking sheet or any other flat surface, sprinkle with salt, and set aside for 15 minutes.
Spray a skillet with cooking spray and set over medium heat.
Add spinach to the skillet and cook for 2 minutes, or until wilted.
Remove spinach from skillet and let cool for a couple minutes.
In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
Roll up and transfer to the prepared baking dish, seam-side down.
Repeat with remaining zucchini and ricotta mixture.
Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
Garnish with basil ribbons.
Serve
NOTES
To remove excess water, please salt the zucchini slices for about 15 minutes before adding in the filling.
If your zucchini rolls are unrolling, secure the ends with toothpicks.
NUTRITION
Serving: 3 Roll Ups | Calories: 259 kcal | Carbohydrates: 20 g | Protein: 23 g | Fat: 8 g | Saturated Fat: 3 g | Cholesterol: 80 mg | Sodium: 998 mg | Potassium: 1105 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 7640 IU | Vitamin C: 46 mg | Calcium: 562 mg | Iron: 4 mg | Net Carbs: 16 g
