"Zucchini Ricotta Roll Ups are a healthy, low carb meal that is easy to make and full of flavor. It's a great meatless main dish, or serve it as a side dish or starter course. This simple dish comes together quick and is a delicious low carb option. They are a great side dish to make during zucchini season. Plus, it's a great way to get kids to eat their veggies."
"Slice the zucchini into 1/4 inch lengthwise planks using a knife, peeler or mandoline, and set aside on a plate. Blend the ricotta, yolk, Parmesan, salt, pepper and spinach in a small bowl and set the bowl in front of you between the plate of zucchini slices and baking dish - they should be lined up left to right, baking dish, ricotta and zucchini slices."
Zucchini Ricotta Roll Ups combine thin lengthwise zucchini planks with a ricotta-based filling of egg yolk, Parmesan, salt, pepper, and shredded baby spinach. A layer of marinara is spread in a baking dish, each zucchini plank is rolled around a spoonful of the ricotta filling, and rolls are placed upright in the dish. Each roll receives a small topping of mozzarella before baking at 350°F for 25–30 minutes until sauce bubbles and tops lightly brown. Overbaking causes browning and a mushy texture. The recipe is low-carb, ideal during zucchini season, reheats well, and can be prepared ahead and baked before serving.
Read at Alternative Medicine Magazine
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