- 2 large zucchinis, sliced thinly lengthwise
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 cup marinara sauce
- 2 tablespoons chopped fresh basil
- Salt and pepper to taste
- Olive oil for brushing
Preparation:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Brush zucchini slices lightly with olive oil, then bake for 10 minutes to soften slightly.
- In a bowl, mix ricotta cheese, mozzarella, Parmesan, basil, salt, and pepper.
- Spread about a tablespoon of the cheese mixture onto each zucchini slice and roll up gently.
- Place zucchini rolls seam-side down in a baking dish lined with marinara sauce.
- Bake for 20-25 minutes until bubbly and golden brown.
Serving and Storage Tips: Serve your baked zucchini rolls warm, garnished with extra basil or a sprinkle of Parmesan. Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
Variants:
- Veggie Boost: Add spinach or finely chopped mushrooms to the cheese filling.
- Protein Option: Incorporate cooked ground turkey, chicken, or crumbled tofu into the filling.
- Dairy-Free: Substitute dairy cheeses with vegan alternatives to accommodate dietary preferences.
FAQ:
- Can I prepare zucchini rolls ahead of time? Absolutely! Prepare and refrigerate before baking, then bake right before serving.
- Are zucchini rolls keto-friendly? Yes, they’re naturally low-carb and keto-friendly.
- Can I freeze baked zucchini rolls? Yes, freeze them after cooling completely. Reheat directly from frozen in a preheated oven at 350°F (175°C) until warmed through.
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