These Three Cheese Zucchini Lasagna Rolls contain 3 different types of cheese, combined with spices and stuffed into a thin slice of zucchini rolled up to perfection. Topped with marinara and EXTRA CHEESE. Hello easy cheesy weeknight dinner!
Preheat the oven to 400 degrees. Cut the bottoms and tops of the zucchini very evenly. Slice the zucchini in half long ways. Use a mandolin to slice them into 1/4 inch wide strips. You can also lay them on a cutting board and cut long ways with a very sharp knife. BE CAREFUL with either method you use!!!
Grease a baking sheet with olive oil. Place your zucchini strips on the baking sheet and into the oven for 15 minutes.
Meanwhile, mix your ricotta, parmesan, mozzarella, Italian seasoning, garlic powder and salt in a bowl. Taste and adjust seasoning if needed. Finally, stir in an egg.
Next, add a couple of tablespoons of marinara sauce to the bottom of a 6x9 or 8x11 casserole dish. I've used both sizes and they both work for me.
Once your zucchini strips are done roasting, let them cool for 3-5 minutes. After, pat them dry with a paper towel to get out any remaining moisture.
Add one teaspoon of ricotta mixture to one side of the zucchini strips. Do not overstuff it! Roll it gently. Place it in the casserole dish.
If you have any remaining ricotta mixture, plop it on top of the zucchini rolls and gently spread it with a rubber spatula.
Spoon the remainder of the marinara sauce over them and the rest of your mozzarella cheese.
Bake for 25-30 minutes, until cheese is golden and bubbly. Serve immediately. Garnish with red pepper flakes and/or fresh basil if desired for extra spice!