Ingredients
2large zucchini,cut lengthwise into 12 ¼-inch thick slices
½tspkosher salt
fresh black pepper,to taste
1cupquick marinara sauce
1large egg
⅔cuppart skim ricotta cheese
½cuppecorino romano cheese,grated plus more for serving
¼cupbasil,chopped
1garlic clove,minced
¾cupmozzarella,shredded
Preparation
Preheat the oven to 400 degrees F. Spread ¼ cup of marinara sauce on the bottom of a 13×9-inch baking dish.
Cut the zucchini lengthwise, into 12 slices, about ¼-inch thick each. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with ½ teaspoon of salt and pepper, then grill on a grill pan over high heat for about 2 minutes on each side to help dry out the zucchini, until pliable and grill marks form, but not fully cooked.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper.
Spread the ricotta mixture (about 1½ tablespoons each) evenly onto each zucchini slice, spreading to cover.
Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tablespoon of marinara sauce and 1 tablespoon of mozzarella cheese and tightly cover with foil.
Bake for about 20 minutes or until the cheese is hot and melted.
