Ingredients:

  • 4 large, firm Zucchini (Courgettes)
  • 1 Tbsp Coarse Salt (or Kosher Salt)
  • 1 Tbsp Olive Oil (Extra Virgin)
  • 15 oz Whole Milk Ricotta Cheese (drained)
  • 10 oz Frozen Chopped Spinach (thawed and squeezed absolutely dry)
  • 1 large Egg (lightly beaten)
  • ½ cup Freshly Grated Parmesan Cheese (plus extra for topping)
  • 2 Tbsp Fresh Basil (finely chopped)
  • 1 clove Garlic (Minced)
  • ½ tsp Dried Oregano
  • ¼ tsp Freshly Cracked Black Pepper
  • 24 oz High-Quality Marinara Sauce (divided)
  • 1 cup Low-Moisture Mozzarella Cheese (shredded)

Instructions:

  1. Using a mandoline or sharp peeler, slice the zucchini lengthwise into uniform strips, about 1/8 inch (3 mm) thick. Lay the slices in a single layer on a cooling rack set over a baking tray. Sprinkle generously with coarse salt. Allow the slices to rest for 30 minutes to draw out moisture. Thoroughly rinse the slices under cold water to remove the salt, then pat each slice completely dry using a clean tea towel or paper towels.
  2. Ensure the thawed spinach is completely wrung dry. In a large bowl, combine the drained ricotta, dried spinach, beaten egg, Parmesan, basil, minced garlic, oregano, and pepper. Stir until the filling is uniformly combined and creamy. Taste and adjust seasoning as needed.
  3. Preheat the oven to 375°F (190°C). Spread 1 cup of the marinara sauce evenly over the bottom of a 9x13 inch baking dish. Lay a dried zucchini strip flat. Spoon about 2 tablespoons of the ricotta mixture onto the strip, spreading it thinly and evenly. Starting at the filled end, tightly roll the strip into a coil. Place the finished roll seam-side down in the prepared baking dish. Repeat with remaining strips, arranging them snugly.
  4. Pour the remaining marinara sauce evenly over the rolls. Sprinkle with the shredded mozzarella and a light dusting of extra Parmesan. Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, or until the cheese is bubbling and slightly golden brown. Let the dish rest for 5 minutes before serving.