Zucchini Rolls Recipe
four giant zucchini thinly sliced lengthwise (I used a mandoline) 1 Tbsp olive oil for brushing + 1 extra Tablespoon for sauteing 1 small candy yellow onion, finely diced 2 sparkling garlic cloves, minced 8 oz sparkling mushrooms, chopped well 1 tsp dry Italian seasoning 16 oz excessive fine low carb marinara sauce sea salt and sparkling floor pepper, to taste 1/3 cup ricotta 1 free vary egg 1/4 cup freshly grated Parmesan cheese a handful or sparkling parsley, finely chopped 1/2 cup shredded mozzarella cheese Preheat your oven to 375 levels f. and line a baking tray with parchment paper. Lay out the zucchini strips on a giant reducing board, gently sprinkle with sea salt and pepper and very gently brush with 1 Tablespoon of oil. Bake strips in your preheated oven for 10-12 minutes, or till barely soft and convenient to roll. Allow them to cool till prepared to handle. Meanwhile, add ultimate olive oil in a skillet over medium-high heat. Add minced garlic and prepare dinner for 1 minute, till fragrant. Add in the onions, mushrooms, Italian seasonings and cook dinner for 4-5 minutes. Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about four minutes, or till barely reduced. In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and sparkling chopped parsley. Stir nicely to combine everything. Use a 9×13″ casserole dish or an ovenproof forged iron skillet and unfold closing marinara sauce on the bottom. To gather the zucchini rolls, lay out one zucchini slice on a reducing board. Spread about two spoonfuls of the ricotta combination over the top, then a spoonful of mushroom sauce mix. Carefully roll up every zucchini after filling, and vicinity in the organized baking dish. Repeat with the last slices. Pour any ultimate mushroom marinara sauce over top. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or till warm and bubbly.