2 large, cut lengthwise into 12 (1/4-inch thick) slices
1/2 Tsp salt
fresh black pepper, to taste
1 cup marinara sauce
1 large egg
2/3 cup part skim ricotta cheese
1/2 cup grated Romano cheese, plus more for serving
1/4 cup chopped basil
1 garlic clove, minced
3/4 cup 3 oz shredded mozzarella
(1) Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish. (2) Cut the zucchini as noted. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side. (3) In a medium bowl, beat the egg then mix together with ricotta, Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.
Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice to cover. (4) Roll up slices and arrange them each seam side down in the prepared dish. (5) Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil. (6) Bake 20 minutes, or until the cheese is hot and melted.
Recipe Source: Skinnytaste