Servings: 6
Calories: 325kcal
Ingredients
- 18 zucchini slices sliced thin on a mandoline or with a knife
- 8 ounces shredded asiago or parmesan cheese
- 8 ounces ricotta cheese about a cup
- 8 ounces of cleaned and chopped mushrooms
- 1 tablespoon of butter
- ½ teaspoon each of sea salt and black pepper
- 2 cups of your favorite tomato sauce
- 1 cup of mozzarella or another melty cheese
Instructions
- Place zucchini slices on a parchment lined baking sheet and brush with a very thin layer of olive oil.
- Place in a 325 degree F oven for 5 minutes. Just enough to get warm and workable
- Place chopped mushrooms into a pan with the butter, salt, and pepper. Cook until mushrooms are soft.
- After mushrooms cool, place mushrooms, asiago, and ricotta into a food processor. It will resemble a thick paste when done.
- Spread the tomato sauce over the bottom of an oven safe 9 x 13 pan.
- Place a heaping tablespoon full of the mushroom and cheese mixture on the end of a piece of zucchini and roll it up. Place in the pan with tomato sauce. Repeat with all 18 pieces.
- Sprinkle 1 cup of mozzarella or other melty cheese on top and bake in a 350 degree F oven for 20-25 minutes.
Nutrition
Calories: 325kcal | Carbohydrates: 9g | Protein: 23g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1123mg | Potassium: 361mg | Fiber: 2g | Sugar: 5g | Vitamin A: 899IU | Vitamin C: 2mg | Calcium: 635mg | Iron: 1mg
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