Zucchini & Cheese Roll ups –serves 3-4

• 2 large zucchini, sliced thin and grilled or roasted
• 8 ounces part-skim ricotta cheese
• ½ cup reduced fat shredded mozzarella cheese
• ¼ cup grated parmesan cheese
• 1 large egg
• Dried basil, oregano, garlic powder, onion powder & black pepper to taste
• 2 cups reduced sodium Marinara sauce (Silver Palate)

Spritz a baking dish with pan spray. Layer 1 cup sauce in the bottom of the dish and set aside.

Mix ricotta, parmesan, egg and herbs/spices in a small bowl.

Lay out zucchini pieces and divide ricotta among the slices.

Roll up each slice and set into sauce with cheese side up so they look like flowers.

Sprinkle with shredded mozzarella cheese and bake 350-degrees about 20 minutes until hot and bubbly.

Serve with extra sauce.

Tips:

You can layer it like a lasagna instead- just put sauce in the bottom, layer of zucchini then layer of ricotta cheese, another layer of zucchini then the rest of the ricotta cheese  and a few more zucchini and top with sauce & mozzarella and bake. Or you can mix zucchini noodles into the ricotta mixture and pour on top of the sauce, top with extra sauce and mozzarella cheese and bake like a baked spaghetti. Lightly sauté the zucchini noodles before mixing with the cheese- this will prevent it from being watery.

Nutrition Ingredients per serving based on 4 servings:

226 calories      12g fat              5g saturated fat              72mg cholesterol          286mg sodium                           

14g carbohydrate         3g fiber             14g protein

Check out the 21 Day Vegan Challenge @ https://kickstart.pcrm.org/en