Yield: 8 rolls (4 servings)
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
3 large zucchinis, sliced lengthwise into 1/8-inch thick strips
2 tablespoons olive oil
1 small yellow onion, finely diced
3 garlic cloves, minced
8 ounces fresh mushrooms, finely chopped
1 teaspoon Italian seasoning
1 ½ cups marinara sauce
1 cup ricotta cheese
1 large egg
¼ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Slice zucchinis lengthwise into thin strips, sprinkle with salt, and let rest 10 minutes. Pat dry.
Heat olive oil in a skillet. Sauté onions until soft. Add garlic, then mushrooms and Italian seasoning. Cook until mushrooms brown. Season with salt and pepper. Cool slightly.
Mix ricotta, egg, Parmesan, parsley, salt, and pepper in a bowl. Fold in mushroom mixture.
Preheat oven to 375°F (190°C). Spread marinara on a baking dish. Place filling on zucchini slices, roll tightly, and arrange in dish. Top with remaining sauce and mozzarella.
Cover with foil and bake 30 minutes. Remove foil; bake 10-15 minutes more until cheese bubbles and browns.
Let rest 5 minutes before serving.
Find it online: https://easyrecipebooks.com/mushroom-zucchini-lasagna-rolls/