# What you'll need:
→ Zucchini
01 - 3 large zucchini, trimmed
→ Ricotta Filling
02 - 1 cup whole-milk ricotta cheese
03 - 1/2 cup grated Parmesan cheese
04 - 1 large egg
05 - 1/2 cup shredded mozzarella cheese
06 - 2 tablespoons chopped fresh basil
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Marinara and Topping
11 - 1 1/2 cups sugar-free marinara sauce
12 - 1/2 cup shredded mozzarella cheese for topping
13 - 2 tablespoons grated Parmesan cheese for topping
14 - Olive oil spray
# Method:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Trim zucchini ends. Using a mandoline or sharp knife, slice zucchini lengthwise into 1/8-inch thick strips. Lay slices on paper towels and lightly sprinkle with salt. Let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
03 - In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, mozzarella cheese, fresh basil, garlic powder, oregano, salt, and black pepper. Mix until smooth and well incorporated.
04 - Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish.
05 - Place 1 tablespoon of ricotta filling onto one end of each zucchini slice. Roll up tightly and lay seam-side down in the baking dish. Repeat with remaining slices and filling.
06 - Spoon remaining marinara sauce over the roll-ups. Sprinkle with mozzarella and Parmesan cheese.
07 - Lightly spray tops with olive oil. Bake uncovered for 25 to 30 minutes, or until bubbly and golden brown.
08 - Let cool for 5 minutes before serving. Garnish with additional fresh basil if desired.
