- 4 oz of ricotta cheese
- 2 oz of cottage cheese (can also substitute this for more ricotta)
- 3 tablespoons of parmesan cheese, shredded
- 1/8 cup of fresh parsley
- 1/4 tablespoon of dried oregano
- 1/4 teaspoon of salt
- 2 cloves of garlic
- 1/4 teaspoon of black pepper
- 1 fresh egg
- 2 medium-large zucchinis
- salt for sprinkling (optional)
- 1/2 cups of your favorite pasta sauce (depending on how saucy you want it!)
- 1/2 cup of mozzarella cheese, shredded or in small chunks
Pre-heat your oven to 375 degrees F.
To make the ricotta filling: add all of the ingredients into a food processor or blender and blend until creamy and smooth. Place in the refrigerator until ready to use.
Using a madolin or sharp knife, cut your zucchini into long strips that are about 1/4 inch thick each. See photo above. You should end up with around 4-5 strips per zucchini. Place the strips on a lightly greased baking sheet and spray the tops with cooking spray. Lightly sprinkle with salt.
Turn your oven on to broil and broil the zucchini until they start to brown on the top. Flip and broil the other side until they’re also brown. Mine take about 4 minutes on each side but all broilers are different so watch yours so they don’t burn! You can also grill the strips. Once done, let cool enough that you can handle them.
In a large baking dish, spread half of the pasta sauce on the bottom.
Taking one zucchini strip at a time, spread out about 1 heaping tablespoon of the ricotta mixture and spread it out evenly across the zucchini. Starting at one end, roll the zucchini up and place it seem side down in the baking dish. Repeat until all of the zucchini is gone Top each zucchini roll with the remaining pasta sauce and then top evenly with the mozzarella cheese.
Bake in the oven for 20-25 minutes or until the cheese on the top is just beginning to brown. Let cool slightly and enjoy!