Zucchini Lasagna

Source: https://www.eatingwell.com/recipe/272727/zucchini-lasagna-rolls-with-smoked-mozzarella/

Equipment

9"x9" baking pan

Mandolin (optional; extremely helpful)

Oven heated to 425F

Ingredients

2 large zucchinis

½ cup shredded smoked mozzarella cheese, divided

3 tbsp grated Parmesan cheese, divided

1 large egg, lightly beaten

1 ⅓ cups part-skim ricotta

1 10 oz package frozen spinach, thawed and squeezed dry

1 clove minced garlic

¾ cup marinara sauce, divided

2 tbsp chopped fresh basil (optional)

(dash or to taste, if you don't really feel like measuring)

2 tbsp extra-virgin olive oil

½ teaspoon ground pepper, divided in halves

¼ teaspoon salt, divided, divided in halves

Preparation

Preheat oven to 425F and coat 2 rimmed baking sheets with cooking spray.

(Par-Bake Zucchini Slices)

Slice zucchini lengthwise to get 24 total strips, about 1/8 inch thick each.

Brush both sides of each zucchini slice with olive oil and sprinkle with salt and pepper.

Arrange the zucchini in single layers on the prepared pans.

Bake the zucchini, turning once, until tender, about 10 minutes total.

(Prepare Ricotta Filling)

While zucchini bakes, combine 2 tbsp mozzarella and 1 tbsp Parmesan in a small bowl. Set aside.

Mix egg, ricotta, spinach, garlic, 6 tbsp mozzarella, 2 tbsp Parmesan, pepper and salt in a medium bowl.

(Assemble and Bake)

After zucchini is par-baked, spread 1/4 cup marinara in an 8-inch-square baking dish.

Scoop 1 tablespoon of the ricotta mixture and place near the bottom of a strip of zucchini. Roll it up and place, seam-side down, in the baking dish.

Repeat with the remaining zucchini and filling. Place any remaining filling around rolls.

Top the rolls with 1/2 cup marinara sauce and sprinkle with cheese mixture.

Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with basil before serving.