Ingredients
1
jar (24 oz) marinara sauce
1
container (15 oz) part-skim ricotta cheese
1/2
cup grated Parmesan cheese
2
to 3 cups shredded mozzarella cheese (8 to 12 oz)
1
teaspoon Italian seasoning
1/2
teaspoon garlic powder
3
to 4 large zucchini, cut into 1/8-inch slices
Preparation
Heat oven to 375°F. Lightly spray 11x7-inch baking dish or other 2-quart casserole with cooking spray.
Spread 1/2 cup marinara sauce (from 24-oz jar) in bottom of baking dish; set aside.
In medium bowl, stir together 1 container (15 oz) part-skim ricotta cheese, 1/4 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese (4 oz), 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder.
Cut 3 to 4 large zucchini into 1/8-inch slices. Layer 5 zucchini slices on microwavable plate; microwave uncovered on High 30 seconds. Immediately spread 1 1/2 tablespoons ricotta filling onto each of the 5 zucchini slices. Roll up each slice; place seam side down in baking dish. Repeat with remaining zucchini slices and filling.
Spread remaining marinara sauce from jar evenly over tops of zucchini rolls; sprinkle with 1 to 2 cups shredded mozzarella cheese (4 to 8 oz). Top with 1/4 cup grated Parmesan cheese.
Bake about 25 minutes or until golden and bubbly. Let stand 10 minutes before serving.
