Just like a lasagna roll but with zucchini instead. Yum!! Fresh nutmeg really makes the difference in any ricotta custard filling.
1 large zucchini, cut lengthwise into 1/4 inch slices (12 slices)
10 ounces frozen chopped spinach, thawed and pressed dry
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 ounces, shredded mozzarella
|use a mandolin to slice the zucchini|
Preheat oven to 425. Spray a nonstick baking sheet and 12 x 8 inch baking pan with cooking spray.
Arrange zucchini slices on nonstick baking sheets in a single layer, spray zucchini with cooking spray. Lightly sprinkle kosher salt over the zucchini. Bake zucchini 10 minutes; flip and bake for 10 minutes or until tender. Remove from oven & reduce temperature to 350.
While the zucchini are cooling, combine spinach, ricotta, egg, nutmeg, salt, and pepper. Mix well. Spread spinach mixture evenly on each zucchini slice; roll up slices. Place rolls, seam side down, in baking dish.
Cover dish with foil. Bake for 25 minutes. Uncover; sprinkle rolls with mozzarella cheese. Bake uncovered for 5 minutes or until the cheese is melted. Serve topped with your favorite spaghetti sauce with a side of spaghetti noodles.
Makes 12 rolls
That's enough for 3 of us. I feel bad for my kiddos with allergies cuz this was delish.