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Zucchini Lasagna Roll-Ups
This recipe takes some time and patience, but it's just about the prettiest "pasta" dish you'll ever see. If you have mandolin, use it to make the noodles; if you don't, practice your knife skills. đ
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- Yields:
- 4 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 45 mins
Ingredients
- 6
large zucchini
- 1
(16-oz.) container ricotta
- 3/4 c.
freshly grated Parmesan, divided
- 2
large eggs
- 1/2 tsp.
garlic powder
Kosher salt
Freshly ground black pepper
- 1 c.
marinara
- 1 c.
grated mozzarella
Directions
- Step 1Preheat oven to 400°. Slice zucchini lengthwise into â â thick strips, then place strips on a paper towel-lined baking sheet to drain.Â
- Step 2Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper.Â
- Step 3 Spread a thin layer of marinara onto the bottom of a 9"-x-13â baking dish. On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly.Â
- Step 4Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.
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