Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.
1: Preheat oven to 350F.
2: Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish and set aside.
3: Slice the zucchini into 1/4-inch thick slices and lay them flat on a baking sheet, sprinkle with salt, and set aside for 15 minutes.
4: Spray a skillet with cooking spray and set it over medium heat.
5: Add spinach to the skillet and cook for 2 minutes, or until wilted, then remove it and let it cool.
6: In a medium bowl, combine the prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
7: Lay out the zucchini slices on a cutting board, wipe them down, and place a spoonful of the ricotta mixture on each slice.
8: Roll up the zucchini slices and transfer them to the prepared baking dish, seam-side down. Repeat with remaining zucchini and ricotta mixture.
9: Spoon marinara on top of the zucchini, and sprinkle with mozzarella cheese.
10: Bake for 25 to 30 minutes, or until bubbly and the zucchini is tender.
11: Garnish with basil ribbons and serve.
