This is such an easy healthy meal to throw together, it took me about 45 minutes total (including 20 minutes of cook time). You can also easily modify this recipe in multiple ways – make it vegan by using vegan cheeses instead, or add extra protein like ground turkey in the mix. You could also use yellow squash or eggplant in place of zucchini, such a versatile recipe! I got all of the ingredients for this at Trader Joes because they are all organic and not too expensive.
Servings: 5-6
Prep time: 20-25 min. | Cook time: 20 min.
Ingredients
- 2-3 medium/large zucchinis
- 1 jar marinara
- 1 C ricotta cheese
- 1/2 C grated parmesan
- 1/4 C shredded mozzarella
- 1 cup spinach, chopped
- 1/2 medium yellow onion, diced
- 1/2 cup mushrooms, diced
- 1 tsp garlic powder
- 1 tsp sea salt
Steps
1. Preheat oven to 400º F and cover a square pan with a layer of marinara sauce.
2. Slice zucchini into 1/8 inch strips using a vegetable peeler; line up on a paper towel and press with another to reduce moisture.
3. Set zucchini aside; dice and sauté mushrooms, onions, and spinach together in a pan.
4. Mix the ricotta, parmesan, garlic powder, and sea salt into a bowl, then add mushroom, onion, and spinach mixture; mix well.
5. Spread a thin layer of marinara and other mixture onto zucchini slices and roll up, place in pan as shown above.
6. Pour remaining marinara and remaining ricotta mixture on top along with shredded mozzarella cheese.
7. Bake for 20 minutes; broil for 3-4 minutes.