Zucchini Lasagna Roll-Ups 3 simplyRecipes Think ofthese zucchini rollups slike lasagna, but without the pasta! Precooking the ‘zucchini softensit enough torallt up with some cheese and herbs. Top witha quick fresh stovetop tomato souce, bake, and serve! Prepttime:25 minutes Cooktime: 40 minutes Yield: 4to 6 servings 4 EE) ET INGREDIENTS For the zucchini: 1 large (fat) zucchini (2 1/2 t03 pounds total) 1 2tablespoons olive cil 1/4 teaspoon salt '= 1/8 teaspoon pepper For the sauce: 1 2tablespoons extra-virgin olive oll ' A arge garlicclove, thinly sliced ' 1(28-ounce) can whole, peeled tomatoes, crushed ina bowl with your hands = 1/2teaspoon salt * 1/2teaspoon sugar "= 1/8 teaspoon freshly ground black pepper 1 large basil leaves, torn Into pieces For thefiling: 1 Leupfresh ricotta 1 974 cup grated freshly grated Parmesan, plus more for the topping f= tlargeegg, 1 Pinch of nutmeg 1 Pinch of freshly ground black pepper ' 2tablespoons chopped parsley 1 20to 30 basilleaves Special equipment: 1 2baking sheets 1 Parchment or non-stick fil * large shallow baking dish (approximately 8x10 inches) METHOD 11Pre-cook the 2ucchi Preheat the oven to 425°F. Line 2 sheet pans with parchment paper and coat lightly with cooking spray o il Cutahal-inch or so off ofeach end of the zucchini. Then cut along, thin vertical slice from one side ~ the goals to have a lat surface so the zucchini willbe stable as you slice. Lay the zucchini cut-side down, Next; trim the pee! from both sides, which will make the slices easier to rollup later on. Leave the top peel intact to provide atte color to your dish. Finally, cut each zucchini lengthwise into 4/4-inch thick slices (arulerhelps-~theslices are thicker than you might expect!) You ultimately want 12 slices total for this dish, Lay the slices on the sheet pans. Brush or spray the top of the slices with ove ol, and sprinkle lightly wth sat and pepper. Bake for 5 to 10, ‘minutes, or until the slices have softened just enough to be pliable and are slightly transparent ~ check the zucchini slices frequently as they bake. Remove from the oven and set aside until cooled. Lower the oven temperature to 400°,2 Make the sauce: Ina wide saucepan, combine the olive cl and garlic and set the pan over medium heat Let the garlicsizzle for about 20 seconds, and then add the tomatoes, salt, sugar, and pepper. Bring toa boll and adjust the heat oa simmer, Cook for 10to 12 minutes, or until the sauce thickens slightly (precise time will vary depending onthe brand of tomatoes you use). Taste and add more salt and sugar, ifyou like Stein the basilleaves.. ‘4Assemble the rol-ups: In a medium (8x10) baking dish, spread about 1 cupof the tomato sauce over the bottom. With the zucchin’stillon the baking sheet, spread about 1 tablespoon ofthe ricotta filing over each slice Place a couple of bs ofthe filing. Roll the slices into cylinders and set them in the baking dish withthe seam sides down. ‘Spoon more tomato sauce on top. Sprinkle with more Parmesan. If you want to make these ahead of time, you can refrigerate them, covered, for uptoaday.‘5 Bake the rll-ups: Bake for 15 to 20 minutes, or unt the sauce bubbles. Let the Zucchini ols rest for 2 few minutes. Use alarge spoon to scoop the roll into shallow bowls for serving. Serve with crusty bread and 2 salad ifyou like from Simply Recipes ~ https:/wwwsimplyrecipes.comi/recipes/eucchini lasagna roll ups/