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<\/figure>\n<\/div>\n\n\nDirections<\/span><\/strong>: *NOTE<\/span><\/strong>:\u2002Use the recipe for the Ricotta Cheese from Scratch<\/a> for this recipe.\u2002Using a mandolin is the easiest way to slice the zucchini so all slices are uniform.\u2002It is important to squeeze out as much of the water out of the kale as possible.\u2002You can use swiss chard or spinach instead of the kale.<\/p>\n\n\n\n Cheers, Drew Frederic
Ingredients<\/span><\/strong>:
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<\/p>\n\n\n\n
1)\u2002In a large pot, pour a few cups of water and place the stemmed kale.\u2002Cover and bring to a boil.\u2002Cook for 15 minutes or until desired tenderness.
2)\u2002Preheat your oven to 425 degrees.\u2002Line a baking sheet with parchment paper.\u2002Place slices of zucchini on the baking sheet and drizzle with olive oil.\u2002Sprinkle with sea salt.\u2002Bake for 10-15 minutes or until zucchini is softened.\u2002Set aside.
3)\u2002Spread some marinara on the bottom of your baking dish.\u2002Set aside.
4)\u2002In a bowl, combine the ricotta, 1 cup of mozzarella cheese, parmesan\/pecorino romano cheese, Italian seasoning, garlic powder, egg, and chopped kale.\u2002Mix well.
5)\u2002Spoon about a tablespoon or more on to a zucchini slice and spread it out evenly.\u2002Roll up and place into the prepared baking dish.\u2002Stand them upright and if needed, insert a toothpick to keep them rolled up.\u2002Repeat with the remaining zucchini slices.
6)\u2002Spoon the remaining marinara sauce evenly over the zucchini roll-ups.\u2002Sprinkle the remaining mozzarella cheese on top.\u2002Grate some fresh parmesan or pecorino romano cheese on top.
7)\u2002Place into the oven and bake for 20-25 minutes or until the sauce is bubbly and rolls are heated through.\u2002Remove from the oven and let them sit for a few minutes before serving.<\/p>\n\n\n\n
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