• 4 large zucchini thinly sliced lengthwise (I used a mandoline)

• 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing

• 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.

·       In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.

·       Use a 9×13″ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.

·       To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.

·       Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.

·       Pour any remaining mushroom marinara sauce over top.

·       Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.

·       Serve immediately alongside a nice fresh salad.

Source: Cleanfoodcrush.com