Cheesy Bacon-Stuffed Zucchini Rolls with Marinara Sauce
Thinly sliced zucchini wrapped around a flavorful mixture of ricotta, mozzarella, Parmesan and crispy bacon, all topped with a rich marinara sauce. This dish offers a lighter, gluten-free alternative to traditional pasta, making it both delicious and suitable for various dietary preferences.
Servings 6 servings
Ingredients
- 2 large zucchinis sliced lengthwise
- 13 ounces of ricotta cheese
- 1 egg
- 1 teaspoon dried oregano
- 1 teaspoon fresh parsley chopped
- 1 teaspoon dried basil
- ¼ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 slices cooked bacon crumbled (optional extra for garnish)
- 1 ½ cups shredded mozzarella cheese
- 1 1/3 cups spaghetti sauce choose your preferred flavor
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the ricotta cheese, egg, oregano, parsley, basil, Parmesan, salt, and black pepper. Stir in half a cup of the mozzarella and the crumbled bacon. Mix until well blended.
- Soften the zucchini slices by microwaving them in small batches for about 15 seconds. Pat dry with paper towels to remove excess moisture.
- Spread 1 cup of spaghetti sauce evenly across the bottom of a large baking pan. Arrange two zucchini slices side by side, slightly overlapping, and spoon a tablespoon of the cheese mixture into the center. Roll up the zucchini slices tightly and place them seam-side down in the pan. Repeat with the remaining zucchini and filling.
- Pour the remaining spaghetti sauce over the zucchini rolls. Sprinkle the remaining mozzarella cheese on top.
- Place in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden.
- Enjoy hot as a delightful, cheese-filled dish.