Zucchini Lasagna Rolls

Ingredients

• 2 tablespoons olive oil , divided
• 4 medium to large zucchini
• 1 teaspoon salt , or to taste
• 1 pound ground beef
• 1 teaspoon Italian seasoning blend
• 0.5 teaspoons fennel seeds
• 0.5 teaspoons red pepper flakes
• 0.5 teaspoons salt , or to taste
• 0.5 teaspoons freshly ground pepper
• 3 cloves garlic , minced
• 1 cup ricotta cheese
• 1 large egg , beaten
• 0.33 cups grated Parmesan cheese
• 0.33 cups minced fresh parsley
• 0.25 teaspoons salt , or to taste
• 0.5 teaspoons freshly ground black pepper
• cooking spray
• 2 cups marinara sauce , divided
• 0.25 cups tomato paste
• 2 cups grated mozzarella cheese , divided
• 2 tablespoons minced fresh basil , Optional

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil.

2. 2

   Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt.

3. 3

   Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes.

4. 4

   Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool.

5. 5

   Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes.

6. 6

   Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool.

7. 7

   Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl.

8. 8

   Combine marinara sauce and tomato paste in a separate bowl, stirring well.

9. 9

   Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish.

10. 10

    When the zucchini is cool enough to handle, blot with paper towels. Line up 7 slices of cooled zucchini on the sheet pan.

11. 11

    Spread each slice of zucchini with about 1 ½ tablespoons of the ricotta mixture. Sprinkle 1 ½ tablespoons of the beef mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella.

12. 12

    Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls.

13. 13

    Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella.

14. 14

    Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes. Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired.