Baked Zucchini Ricotta roll-ups
Zucchini Ricotta Roll-Ups is a delicious and healthy vegetarian dish that's perfect for a light dinner or lunch!
Ingredients
Zucchini slices
- 3 medium zucchini
- 2 tbsp olive oil
- some salt and pepper
Cheese filling
- 1 cup ricotta cheese
- ⅓ cup grated Parmesan cheese
- ⅓ cup grated Mozzarella cheese
- 2 garlic cloves, minced (or 1 large)
- 2 tbsp fresh cilantro, chopped
- ½ tsp dry oregano
- salt and pepper, to taste
Tomato sauce
- 7 oz crushed tomatoes
- 1 tbsp olive oil
- ½ tsp dry oregano
- salt and pepper, to taste
For cheese crust
- ¼ cup grated Cheddar cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cut off the ends of the zucchini and slice them lengthwise into thin, flat slices. Pat them dry with a paper towel and place them on the oiled and lined baking sheet in a single layer. Brush the slices with olive oil, and sprinkle with salt and pepper.
- Roast zucchini slices in the oven for 10 minutes, until soft. Then take them out of the oven and let them rest.
- For the tomato sauce, in a small saucepan, heat the crushed tomatoes, olive oil, salt, black pepper, and dry oregano over medium heat until the sauce is warm. Set aside.
- For the cheese filling, in a medium bowl, mix the ricotta cheese, grated Parmesan and Mozzarella cheese, minced garlic, chopped cilantro, dry oregano, salt, and pepper until well combined.
- Spread 1 teaspoon of the cheese mixture onto each zucchini slice, then roll up tightly.
- Pour the tomato sauce into a baking dish, then place the zucchini rolls seam-side down in the dish and spread some more tomato sauce over them. Sprinkle zucchini rolls with grated Cheddar cheese.
- Bake the zucchini rolls in the oven for 10 minutes so the cheese is lightly golden on top.
- Remove the zucchini rolls from the oven and let them cool for a few minutes before serving. Enjoy!