This summer dish is a must-have to add to your rotation—it's everything cooked in marinara sauce.
It's the finest "pasta" dish you've ever seen, but it does require some time and patience to prepare. Make the noodles with a mandolin if you have one; if not, now is a wonderful time to sharpen your knife skills.
To make things easier, you could use store-bought marinara, but if you have more time, homemade marinara would be even better.
YIELDS:4 serving(s)PREP TIME:15 minsTOTAL TIME:45 mins
INGREDIENTS:6 large zucchini1 (16-oz.) container ricotta3/4 c. freshly grated Parmesan, divided2 large eggs1/2 tsp. garlic powderKosher saltFreshly ground black pepper1 c. marinara1 c. grated mozzarella
Step 1: Preheat the oven to 400°. Cut zucchini lengthwise into ⅛" thick strips; spread the strips out on a baking sheet covered with paper towels to drain. Add a small pinch of salt. After ten minutes, use paper towels to pat dry.
DIRECTIONS:
Step 2: Prepare ricotta mixture in the interim: Ricotta, eggs, 1/2 cup Parmesan, garlic powder, and salt and pepper should all be combined in a small bowl.
Step 3: Lightly coat the bottom of a 9" by 13" baking dish with marinara. Place a layer of the ricotta mixture, a thin coating of sauce and mozzarella on top of each zucchini slice. Tightly compress the rolls into a baking tray and arrange.
Step 4: Add the final 1/4 cup of Parmesan on top. Bake for 20 minutes, or until the zucchini is soft and the cheese has melted.