Zucchini Rolls with Spinach and Ricotta

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Zucchini Rolls with Spinach and Ricotta

Thin strips of zucchini filled with a spinach and ricotta cheese mixture, then rolled and baked in a tomato sauce.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Pasta, Vegetarian

Cuisine: American, Canadian, Italian

Keyword: baked pasta, baked zucchini pasta, how to make zucchini rolls, low carb pasta, ricotta stuffed pasta, suffed zucchini rolls, vegetarian pasta, what to make with zucchini, zucchini recipes, zucchini rolls with spinach and ricotta

Servings:

Calories: 232kcal

Ingredients

Zucchini Rolls

1 - 2 smaller zucchinis
1 ½ cups pasta sauce a light and simple sauce is best
pinch hot pepper flakes if desired
½ cup freshly grated Parmesan cheese

Spinach and Ricotta Filling

454 g container ricotta cheese about 2 cups
1 large egg
2 cups loosely packed baby spinach, chopped remove any long stems
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
¼ cup freshly grated Parmesan cheese
1 clove garlic, finely minced
¾ tsp salt
generous grinds of black pepper

Instructions

Using a wide peeler, slice very thin strips of zucchini, lengthwise. Peel a few strips first, turn over to create a flat surface, then peel strips until desired width is reached. If using larger zucchini, do not use middle strips where seeds are large. Make 12 - 15 similar width strips. Lay strips on paper towel.
Combine filling ingredients and mix well.
Spread ½ cup pasta sauce in bottom of 9 x 9 inch or similar sized baking dish. Add a pinch of hot pepper flakes if desired for a little heat.
Spread about 2 tablespoons of filling along the length of each zucchini strip, leaving about an inch at the end uncovered. Roll up and lay in a baking dish, seam side down. Continue with each strip, covering generously with filling and arrange in baking dish.
Top rolls with remaining 1 cup of pasta sauce and more hot pepper flakes if desired. Spread evenly to edges and ensure all rolls are covered. Sprinkle ½ cup fresh Parmesan cheese over top.
Bake uncovered in a preheated oven at 350° for about 45 minutes until sauce is hot and bubbling and cheese is melted. Rest for 10 minutes before serving.

Nutrition