This recipe takes some time and patience, but it's just about the prettiest "pasta" dish you'll ever see. If you have mandolin, use it to make the noodles; if you don't, practice your knife skills. 😉

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Yields: 4 servings Prep Time: 0 hours 15 mins Total Time: 0 hours 45 mins

Ingredients 6 large zucchini 1 (16-oz.) container ricotta 3/4 c. freshly grated Parmesan, divided 2 large eggs 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 1 c. marinara 1 c. grated mozzarella This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper. Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly. Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.

Parker Feierbach This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Con Poulos PRE-ORDER NOW Delish Cookbook, booksamillion.com



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