Healthy Zucchini Roll Ups (Print Version)
# Ingredients:
→ Fresh Vegetables
01 -
2-3 medium zucchini, sliced into long ribbons about 1/4 inch thick (aim for 12 nice slices)
02 -
10 oz fresh baby spinach leaves
03 -
2-3 garlic cloves, finely minced
04 -
2 tbsp fresh basil leaves, cut into thin ribbons
→ Cheese & Dairy
05 -
1½ cups ricotta cheese (fat-free or regular works great)
06 -
½ cup freshly grated Parmesan cheese
07 -
¾ cup part-skim mozzarella cheese, shredded
08 -
1 large egg, lightly whisked
→ Pantry Essentials
09 -
2 cups your favorite marinara or tomato sauce
10 -
½ tsp Italian herb seasoning blend
11 -
Sea salt and freshly cracked black pepper to taste
12 -
Cooking spray for the pan
# Instructions:
01 -
Heat your oven to 350°F and spread about half a cup of marinara sauce across the bottom of a 9x9 inch baking dish. This prevents sticking and adds extra flavor.
02 -
Cut your zucchini lengthwise into quarter-inch slices. Lay them flat on paper towels, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture.
03 -
Spray a large skillet with cooking spray and heat over medium flame. Toss in the spinach and cook for about 2 minutes until it wilts down nicely. Remove from heat and let it cool slightly.
04 -
In a mixing bowl, combine the cooled spinach with ricotta, Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and pepper. Stir everything together until well blended.
05 -
Pat the zucchini slices dry with paper towels. Place a generous spoonful of the ricotta mixture at one end of each zucchini strip, then carefully roll it up like a little burrito.
06 -
Place each roll seam-side down in your prepared baking dish. Spoon the remaining marinara sauce over the tops and sprinkle with mozzarella cheese.
07 -
Slide into the oven for 25-30 minutes until the cheese is melted and golden, and the zucchini feels tender when pierced with a fork.
08 -
Let the dish cool for 5-10 minutes before serving. Top with fresh basil ribbons for a beautiful finishing touch.
# Notes:
01 -
These roll-ups are perfect for meal prep - they reheat beautifully and taste even better the next day!
02 -
Choose firm, medium-sized zucchini for the best slicing results. Avoid overly large ones as they tend to be watery.
03 -
Don't skip the salting step for the zucchini - it removes excess water and prevents soggy roll-ups.