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6 large zucchini

1 (16-oz.) container ricotta

3/4 c. freshly grated Parmesan, divided

2 large eggs

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

1 c. marinara

1 c. grated mozzarella


  1. Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain.
  2. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper.
  3. Spread a thin layer of marinara onto the bottom of a 9″-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in baking dish, packed together tightly.
  4. Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.