The Grand Finale…
Are you sick of zucchini yet? NEVER!
This zucchini dish is really easy BUT there is a catch! After I thinly sliced the zucchini with my mandolin, I placed them on wire cooling racks to sit out for awhile. I sprinkled a pinch of salt all over them and let them sweat. This makes it easier to roll up the zucchini. When I tried skipping this step, my zucchinis snapped.
While my oven preheated to 350° I prepared my zucchini. I drizzled some olive oil in my 13 x 9 baking dish and added my marinara (used from previous recipe) to cover the bottom and hold up the roll-ups.
I used the same ricotta mixture from the latter lasagna recipe; ricotta, parm, mozzarella, garlic, fresh basil, and a pinch of salt.
Working one at a time, simply put a spoonful of the cheese mixture onto the zucchini slice and roll. Add to the baking dish as you go until it is full. Top with more mozzarella and bake until bubbly and golden, around 30 mins. Serve with more of your marinara and your favorite side! We ate ours with fettuccini alfredo since I was craving alfredo sauce.
I’d like to circle back and reiterate how amazingly versatile zucchini is. Whether its breakfast, lunch, dinner, snack, or DESSERT you can make it and enjoy it any time. Besides the 3 listed recipes above, here is a list of other ways we love our zucchini! What about you guys?? If you have any ideas or zucchini tips let me know!
- Frittata or Omelette
- Savory or Sweet Fritter/Pancake with a Poached Egg
- Savory or Sweet Muffins
- Zoodles
- Grilled
- Roasted
- Scoop out the seeds and stuff and bake
- Shaved in a Salad
- Vegetable Soup
- Pasta Primavera
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