Veggies & sides
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Zucchini Ricotta Rolls - Vegetarian Lunch / Dinner / Appetizer Recipe
Ingredients: • 4 zucchini’s I would slice 5 just to be safe • light drizzle of olive oil or any oil • ⅓ cup fresh ricotta 1/2 cup is also fine but you may have leftover filling • 1 large egg (optional) • ⅓ cup grated parmigiano cheese • 3 basil leaves or to taste optional • pinch of salt to taste • 1 cup marinara sauce • ⅓ cup mozzarella (measure with your heart) Instructions: • Pre-heat oven to 400F. Wash the zucchini, pat dry and cut the ends. Cut each one into 4 slices. For the two end pieces we also like to cut a bit from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes. • Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until the
