Ingredients
4 large zucchini thinly sliced lengthwise (I used a mandoline)
1 Tbsp olive oil for brushing + 1 additional Tablespoon for sautéing
1 small sweet yellow onion, finely diced
2 fresh garlic cloves, minced
8 oz fresh mushrooms, chopped well
1 tsp dry Italian seasoning
16 ounces high quality marinara sauce
sea salt and fresh ground pepper, to taste
1/3 cup organic ricotta
1 free range egg
1/4 cup freshly grated Parmesan cheese
a handful or fresh parsley, finely chopped
1/2 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil.
Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
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