Ingredients
- 3 large Zucchini
- 1 lb Ground Sausage
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Ricotta Cheese
- 1/2 cup Parmesan Cheese, grated
- 2 Eggs
- 1/4 cup Fresh Basil Leaves, chopped
- 2 cups Mozzarella Cheese, shredded
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 jar Cento Marinara Pasta Sauce (25.5 oz)
- 1/4 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 1/4 tsp Cento Italian Seasoning
Directions
Preheat your oven to 375°F. Slice zucchinis lengthwise into thin strips, about 1/8 inch thick. Lay strips on parchment paper and lightly sprinkle with salt. Let sit for about 15 minutes to draw out excess moisture, then pat dry with another towel. In a large skillet add extra virgin olive oil over medium heat. Add onion and garlic and sauté. Add sausage to the skillet, with salt, black pepper, and Italian seasoning. Allow sausage to cook then add marinara sauce. Remove from heat and set aside. In a medium bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, and chopped basil. Take a zucchini strip and spread a thin layer of the ricotta mixture over it. In a baking dish, spread a thin layer of marinara sauce on the bottom. Roll up the zucchini strip and place it seam-side down in the baking dish. Repeat with the remaining zucchini strips, arranging the roll-ups in the baking dish. Spoon the remaining marinara sauce on top. Bake in the oven for 25 minutes. Serves 6-8.
