These healthy Zucchini Ricotta Roll-Ups are stuffed with ricotta, parmesan and mozzarella cheeses, kale, and spices. These tasty zucchini rolls present very well and make a tasty light low carb and gluten free dinner. They are a wonderful healthy meal that is so easy and fast to make. You definitely will enjoy the tasty morsels!! A great vegetarian dish. Enjoy!!
Ingredients:
3 medium sized zucchini, ends removed and sliced thin lengthwise (I use a mandolin)
1 tablespoon olive oil
Sea salt
1 1/2 cups marinara sauce
2 cups ricotta cheese (see note below)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan or pecorino romano cheese
1 bunch kale, stemmed, cooked, water squeezed out, chopped
1 tablespoon Italian seasoning
1/4 teaspoon garlic powder (optional)
1 egg
Directions:
1) In a large pot, pour a few cups of water and place the stemmed kale. Cover and bring to a boil. Cook for 15 minutes or until desired tenderness.
2) Preheat your oven to 425 degrees. Line a baking sheet with parchment paper. Place slices of zucchini on the baking sheet and drizzle with olive oil. Sprinkle with sea salt. Bake for 10-15 minutes or until zucchini is softened. Set aside.
3) Spread some marinara on the bottom of your baking dish. Set aside.
4) In a bowl, combine the ricotta, 1 cup of mozzarella cheese, parmesan/pecorino romano cheese, Italian seasoning, garlic powder, egg, and chopped kale. Mix well.
5) Spoon about a tablespoon or more on to a zucchini slice and spread it out evenly. Roll up and place into the prepared baking dish. Stand them upright and if needed, insert a toothpick to keep them rolled up. Repeat with the remaining zucchini slices.
6) Spoon the remaining marinara sauce evenly over the zucchini roll-ups. Sprinkle the remaining mozzarella cheese on top. Grate some fresh parmesan or pecorino romano cheese on top.
7) Place into the oven and bake for 20-25 minutes or until the sauce is bubbly and rolls are heated through. Remove from the oven and let them sit for a few minutes before serving.
*NOTE: Use the recipe for the Ricotta Cheese from Scratch for this recipe. Using a mandolin is the easiest way to slice the zucchini so all slices are uniform. It is important to squeeze out as much of the water out of the kale as possible. You can use swiss chard or spinach instead of the kale.
Cheers, Drew Frederic