Zucchini Lasagna Roll-Ups

 

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

• Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. Sprinkle lightly with salt. Let sit 10 minutes, then pat dry with paper towels.
• Meanwhile, make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper.
• Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spread ricotta mixture on top, spoon a thin layer of sauce over ricotta, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly. 
• Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.