Ingredients
Scale
- 1 tablespoon olive oil
- ½ small onion, chopped
- 14-ounce can crushed tomatoes
- 1 garlic clove, crushed
- ½ teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
- 1 pinch of red pepper flakes
- 30 ounces ricotta cheese
- 2 cups finely chopped spinach (firmly packed before chopping)
- 2 tablespoons basil, chopped
- 1 large egg
- ¼ cup freshly grated Parmesan cheese
- 10 ounces mozzarella cheese, shredded (about 2½ cups)
- 4 medium zucchini, thinly sliced lengthwise + salt for drawing out water
Instructions
- Lay out zucchini strips on a cooling rack and sprinkle with salt. Let sit for 10-15 minutes to draw out moisture.
- Pat zucchini dry with a towel, flipping to repeat on both sides.
- Warm olive oil in a saucepan and sauté chopped onion until softened.
- Add crushed tomatoes, garlic, oregano, bay leaf, balsamic vinegar, and seasoning. Simmer for 15-20 minutes.
- Remove bay leaf and let sauce cool.
- In a bowl, mix ricotta, spinach, basil, Parmesan, half mozzarella, and egg until blended.
- Preheat oven to 375°F (190°C). Spread ½ cup marinara sauce in the bottom of a casserole dish.
- Spread ricotta mixture over each zucchini noodle, top with marinara, roll up, and place seam side down in the dish.
- Top with remaining mozzarella and Parmesan.
- Bake for about 45 minutes until cheese is golden brown.
Notes
Draw out excess water from zucchini to ensure perfect texture.
Customize the ricotta filling with other vegetables or herbs like mushrooms or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg