Ingredients
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4 zucchini, about 8 ounces each
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Olive oil spray
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6 oz can tomato paste
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3/4 cup water
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1/2 tsp crushed garlic
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1 tsp dried basil
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1/4 tsp ground black pepper
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15 oz fat-free ricotta cheese
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1/4 cup grated Parmesan
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1 large egg
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1 tsp dried parsley
Steps
1
Preheat oven to 375°F. Cut off the stems and ends from zucchini and slice lengthwise into 1/8 to 1/4-inch-thick slices and place on 2 baking sheets. Lightly spray both sides of zucchini with oil. Bake until soft but not browned, about 10-15 minutes. Remove from oven and allow to cool.
2
While zucchini is baking, combine tomato paste, water, garlic, basil and pepper and pour into a casserole dish (about 9x12-inch).
3
In a medium bowl, whisk together ricotta, Parmesan, egg and parsley until smooth. Spread cheese mixture over baked zucchini slices. Roll up each slice and place rolls upright into sauce in casserole dish.
4
Bake at 375°F for 30 minutes or until bubbly. Wait 10 minutes to allow cheese to set before serving.
