Zucchini Lasagna Roll-Ups
Ingredients
6 large zucchini
1 (16-oz.) container ricotta
3/4 c. freshly grated Parmesan, divided
2 large eggs
1/2 tsp. garlic powder
Kosher salt
Freshly ground black pepper
1 c. marinara
1 c. grated mozzarella
Directions
Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. Sprinkle lightly with salt. Let sit 10 minutes, then pat dry with paper towels.
Meanwhile, make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper.
Spread a thin layer of marinara onto the bottom of a 9″-x-13” baking dish. On each slice of zucchini, spread ricotta mixture on top, spoon a thin layer of sauce over ricotta, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly.
Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.