Ingredients

• 2 , 12 ounce
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon kosher salt
• 1 cup whole milk ricotta cheese
• 1 large egg
• 3 tablespoons chopped fresh basil
• 2 teaspoons fresh oregano
• 2 teaspoons lemon zest
• 1 teaspoon ground black pepper
• 2 cloves garlic
• 1.5 cups whole milk mozzarella cheese
• 0.5 cups freshly grated Parmesan cheese
• cooking spray
• 2 cups marinara sauce

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C) with racks in top third and lower third positions.
2. 2 Toss zucchini slices with oil and 2 teaspoons salt on 2 large rimmed baking sheets; arrange in a single layer. Bake in the preheated oven until tender, about 10 minutes, rotating baking sheets from top to bottom halfway through cook time.
3. 3 Remove from the oven, and let zucchini slices cool slightly, about 5 minutes. Reduce oven temperature to 375 degrees F (190 degrees C).
4. 4 Meanwhile, stir together ricotta, egg, basil, oregano, lemon zest, pepper, garlic, 1 cup of the mozzarella, 1/4 cup of the Parmesan, and remaining 1 teaspoon salt in a medium bowl until combined.
5. 5 Lightly coat a 13x9-inch baking dish with cooking spray. Spread 1 cup marinara sauce evenly in the bottom of the baking dish. Gently pat zucchini slices dry with paper towels. Spoon about 1 tablespoon plus 1 teaspoon ricotta mixture on 1 end of 1 zucchini slice; roll up, and place roll, seam-side down, into the marinara in the dish. Repeat process with remaining zucchini slices and ricotta mixture.
6. 6 Pour remaining 1 cup marinara evenly over center of zucchini rolls, leaving roll ends exposed. Sprinkle rolls evenly with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.
7. 7 Bake in the preheated oven until bubbling, slightly browned, and zucchini is very tender, about 25 minutes. Let rest 10 minutes. Garnish with basil.

Nutrition per serving