Zucchini & Mushroom Ricotta Rolls in Tomato Sauce
An easy and tasty dish featuring zucchini, sautéed mushrooms, and creamy ricotta, baked in tomato sauce for a light yet satisfying meal.
Ingredients
Main ingredients
- 2 large zucchinis Use thinly sliced for rolling.
- 8 oz mushrooms, chopped Sauté until soft.
- 1 cup ricotta cheese Use room temperature for easier mixing.
- 1 cup marinara sauce For topping.
- 1/2 cup grated Parmesan cheese Divided for filling and topping.
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Using a vegetable peeler, slice the zucchinis lengthwise into thin strips.
- In a skillet, sauté the mushrooms until soft. Add salt, pepper, and garlic powder.
- In a bowl, mix the sautéed mushrooms with ricotta cheese and half of the Parmesan cheese.
Assembly
- Lay out zucchini strips and place a spoonful of the filling on one end.
- Roll them up and place in a baking dish seam side down.
- Pour marinara sauce over the zucchini rolls and sprinkle with the remaining Parmesan cheese.
Baking
- Bake for 25-30 minutes until bubbly and golden.
- Garnish with fresh basil before serving.
Notes
Cool the rolls to room temperature before storing. Store in the fridge for up to 3 days, or freeze for up to 1 month. Reheat in the oven at 350°F (175°C) to maintain texture.