These are the kinda rolls you need in your life! Personally I prefer zucchini noodles over regular noodles any day. They’re lighter and make getting more veggies in so easy! Tag someone who’s looking for low carb recipes. This is a great one!
Start by preheating the oven to 425F and line a baking sheet with parchment paper. Slice zucchini lengthwise to get 24 total strips, about ⅛ inch thick each. Toss the zucchini, oil, salt, and pepper in a large bowl. Arrange the zucchini in a single layer on your pan. Bake the zucchini, turning once, until tender, about 10 minutes total. If your zucchini is a little thicker you might need to bake for a little longer. Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl and set aside. Mix egg, ricotta, spinach, garlic, and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, salt, and pepper in a medium bowl. Spread ¼ cup marinara in a baking dish. Place 1 tablespoon of the ricotta mixture near the bottom of a strip of a zucchini noodle. Roll it up and place, seam-side down, in the baking dish. Repeat with the remaining zucchini and filling. Top the rolls with the remaining ½ cup marinara sauce and sprinkle with the cheese mixture made at the beginning. Bake the zucchini rolls until bubbly and lightly browned on top, about 20 minutes. Let stand for 5 minutes. Sprinkle with fresh basil and enjoy!
