Ingredients
- 2-2½ pounds zucchini, sliced into thin strips
- 1 teaspoon sea salt
- 1-2 tablespoons olive oil
- 1 cup tomato sauce
- 1½ cups ricotta cheese
- ½ cup frozen spinach, thawed and dried
- ½ cup chopped artichokes
- 2 tablespoons fresh chopped parsley
- ½ cup shredded mozzarella
- 2 garlic cloves, crushed
- 1 egg
- Salt and pepper
Instructions
- Arrange all of the zucchini strips in a single layer on cooling racks and place on baking sheets. Lightly sprinkle both sides of the zucchini with salt.
- Let stand for 20 minutes to let some of the water out, then thoroughly pat both sides of the zucchini strips dry with paper towels.
- Brush both sides with olive oil and roast for 15-18 minutes at 425 degrees or until zucchini is soft. Make sure not to over-roast.
- Spread ½ cup of the tomato sauce on the bottom of a baking dish.
- In a large bowl, combine ricotta, spinach, artichokes, parsley, half the mozzarella, garlic and egg. Season with salt and pepper.
- Spread a spoonful of ricotta filling evenly over each zucchini strip. Gently roll up and place straight up in a baking dish. Fit as many as you can in the dish.
- Add remaining tomato sauce on top of the rolls and sprinkle with the remaining mozzarella cheese.
- Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted. You can also broil the dish for an additional 2-3 minutes until cheese is golden brown. Sprinkle with chopped parsley before serving.
- Enjoy!