Name: Zucchini and Cheese Roll-Ups
Ingredients: Large Zucchini (4 medium-large): The foundation of our roll-ups. Look for zucchini that are relatively straight and uniform in width (about 2-3 inches in diameter) to ensure you get long, even strips for rolling. Their mild, slightly sweet flavor is the perfect canvas for the savory cheese filling.; Whole Milk Ricotta Cheese (15 ounces): This provides the creamy, luscious texture for the filling. Whole milk ricotta is recommended for its richer flavor and consistency, but part-skim will also work. Draining any excess whey is key for a thick filling.; Shredded Low-Moisture Mozzarella Cheese (1.5 cups, divided): The ultimate melting cheese. We use it in the filling for gooeyness and on top for that classic, stretchy, golden-brown crust. Low-moisture mozzarella is crucial as fresh mozzarella would release too much water during baking.; Grated Parmesan Cheese (1 cup, divided): This brings a sharp, salty, and nutty flavor that cuts through the richness of the other cheeses. Using freshly grated Parmesan will provide a much more robust flavor and better melting quality than pre-shredded varieties.; Large Egg (1): This acts as a binder for the cheese filling, helping it to set during baking and preventing it from oozing out of the zucchini rolls.; Minced Garlic (3 cloves): Provides a pungent, aromatic base for the filling. Freshly minced garlic offers the best flavor, but garlic powder can be substituted in a pinch (use about ¾ teaspoon).; Fresh Basil (¼ cup, chopped): Lends a sweet, peppery, and slightly minty note that is classic in Italian cooking. It brightens the entire dish. You can substitute with 1 tablespoon of dried basil if fresh is unavailable.; Salt (1.5 teaspoons, divided): Essential for flavor, but more importantly, for drawing excess moisture out of the zucchini slices to prevent a watery final product.; Black Pepper (½ teaspoon): Adds a mild, earthy heat to the filling. Freshly ground black pepper is always preferred for its superior flavor.; Red Pepper Flakes (¼ teaspoon, optional): For those who enjoy a little kick of heat, a pinch of red pepper flakes in the filling adds a wonderful warmth that complements the cheese.; Your Favorite Marinara Sauce (2 cups): This forms the flavorful base in the baking dish and is spooned over the top. Use a high-quality store-bought sauce or your favorite homemade recipe to elevate the dish.

Ingredients

Large Zucchini (4 medium-large): The foundation of our roll-ups. Look for zucchini that are relatively straight and uniform in width (about 2-3 inches in diameter) to ensure you get long, even strips for rolling. Their mild, slightly sweet flavor is the perfect canvas for the savory cheese filling.
Whole Milk Ricotta Cheese (15 ounces): This provides the creamy, luscious texture for the filling. Whole milk ricotta is recommended for its richer flavor and consistency, but part-skim will also work. Draining any excess whey is key for a thick filling.
Shredded Low-Moisture Mozzarella Cheese (1.5 cups, divided): The ultimate melting cheese. We use it in the filling for gooeyness and on top for that classic, stretchy, golden-brown crust. Low-moisture mozzarella is crucial as fresh mozzarella would release too much water during baking.
Grated Parmesan Cheese (1 cup, divided): This brings a sharp, salty, and nutty flavor that cuts through the richness of the other cheeses. Using freshly grated Parmesan will provide a much more robust flavor and better melting quality than pre-shredded varieties.
Large Egg (1): This acts as a binder for the cheese filling, helping it to set during baking and preventing it from oozing out of the zucchini rolls.
Minced Garlic (3 cloves): Provides a pungent, aromatic base for the filling. Freshly minced garlic offers the best flavor, but garlic powder can be substituted in a pinch (use about ¾ teaspoon).
Fresh Basil (¼ cup, chopped): Lends a sweet, peppery, and slightly minty note that is classic in Italian cooking. It brightens the entire dish. You can substitute with 1 tablespoon of dried basil if fresh is unavailable.
Salt (1.5 teaspoons, divided): Essential for flavor, but more importantly, for drawing excess moisture out of the zucchini slices to prevent a watery final product.
Black Pepper (½ teaspoon): Adds a mild, earthy heat to the filling. Freshly ground black pepper is always preferred for its superior flavor.
Red Pepper Flakes (¼ teaspoon, optional): For those who enjoy a little kick of heat, a pinch of red pepper flakes in the filling adds a wonderful warmth that complements the cheese.
Your Favorite Marinara Sauce (2 cups): This forms the flavorful base in the baking dish and is spooned over the top. Use a high-quality store-bought sauce or your favorite homemade recipe to elevate the dish.

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Instructions

Prepare the Zucchini Planks: Wash and dry the zucchini thoroughly. Trim off the stem and blossom ends. Using a mandoline slicer (highly recommended for uniform thickness) or a very sharp vegetable peeler or knife, slice the zucchini lengthwise into planks about ⅛-inch thick. You’ll need approximately 24-30 good planks. Don’t worry if the first couple of slices are mostly skin; they can be discarded.
Sweat the Zucchini: Arrange the zucchini planks in a single layer on baking sheets lined with paper towels. Sprinkle them evenly with 1 teaspoon of salt. This process, called “sweating,” is crucial as it draws out a significant amount of water from the zucchini. Let them sit for 20-30 minutes. You will see beads of moisture forming on the surface.
Dry the Zucchini: After sweating, use more paper towels to firmly pat both sides of each zucchini plank completely dry. You’ll be amazed at how much water you remove. This step is the secret to preventing watery, soggy roll-ups. Preheat your oven to 400°F (200°C) while the zucchini rests.
Create the Cheese Filling: In a medium bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, ½ cup of the grated Parmesan, the beaten egg, minced garlic, chopped fresh basil, the remaining ½ teaspoon of salt, black pepper, and optional red pepper flakes. Mix thoroughly until everything is well-incorporated. The filling should be thick and fragrant.
Prepare the Baking Dish: Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish. This creates a bed for the roll-ups and prevents them from sticking while infusing them with flavor from the bottom up.
Assemble the Roll-Ups: Take one dry zucchini plank. Spread about 1 to 1.5 tablespoons of the cheese filling evenly over the surface, leaving a small border around the edges. Starting from one of the short ends, carefully roll the zucchini up into a tight spiral.
Arrange in Baking Dish: Place the completed roll-up seam-side down into the prepared baking dish, nestled into the sauce. Continue this process with the remaining zucchini planks and filling, arranging them snugly in the dish.
Top and Bake: Spoon the remaining 1 cup of marinara sauce over the tops of the zucchini rolls. Sprinkle the remaining ½ cup of mozzarella and ½ cup of Parmesan cheese evenly over the sauce.
Bake to Perfection: Place the baking dish in the preheated 400°F (200°C) oven. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese on top is fully melted and beginning to turn golden brown. For a more browned, crusty top, you can switch the oven to broil for the last 1-2 minutes, but watch it very carefully to prevent burning.
Rest Before Serving: Remove the dish from the oven and let it rest for at least 10 minutes before serving. This crucial step allows the roll-ups and the sauce to set, making them easier to serve and ensuring they hold their shape. Garnish with additional fresh basil, if desired.

Nutrition

Serving Size: one normal portion
Calories: 350