Zucchini Lasagna Roll-ups

Photos, recipe, and pottery by Allie Stack.

Allie Stack is an Asheville based ceramic artist who makes functional, brightly colored pottery with whimsical drawings often depicting items from our daily lives. To learn more about her, visit her website at: www.alliestackeramics.com and find her on instagram at: @allie.stack  

Ingredients

• 2-3 medium zucchinis 

• 1 cup tomato sauce, homemade or store-bought 

• 1 container of ricotta 

• ¼ cup grated parm 

• ½ cup grated mozzarella (low moisture not fresh) 

• 1 garlic clove, grated 

• 1 egg 

• Handful of basil, chopped 

• Oil, salt and pepper 

Directions

1. Preheat oven to 425 degrees 

2. Slice zucchini lengthwise on a mandoline. Add ricotta, grated parm, grated garlic clove, chopped basil and one egg to a bowl and mix thoroughly. 

3. Pour ½ cup tomato sauce on the bottom of a baking dish and spread to an even layer.

4. Put one zucchini strip in your hand and add a generous dollop of ricotta mixture to the center then roll and place seam side down in the baking dish. Repeat for all zucchini.

5. Top with the remaining tomato sauce and grated mozzarella. Bake for 25-30 minutes.