If you're vegetarian, these would be great with veggie meatballs or some salad and Italian bread.
1 1/2 cup ricotta
3/4 cup parmesan, divided (the kind in the green container)
1 egg, lightly beaten
1 clove garlic, minced
1/2 tsp. Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
4 medium zucchinis, sliced thin, with a vegetable peeler or mandolin
1 1/2 cup marinara
1 cup shredded mozzarella
Preheat oven to 350° and spray a large baking dish with cooking spray.
In a medium bowl, combine ricotta, 1/2 cup Parmesan, egg, garlic, and Italian seasoning. Season with salt and pepper and mix until well combined.
On a clean working surface, lay out four slices of zucchini so that they are slightly overlapping and place a spoonful of the ricotta mixture on top. Roll up and transfer to the prepared baking dish. Repeat with remaining zucchini and ricotta mixture.
Spoon marinara on top of the zucchini, then sprinkle all over with the remaining 1/2 cup Parmesan and mozzarella.
Bake until the zucchini is tender and the cheese has melted, about 30 minutes.
Let dish rest for 5 minutes.
Recipe adapted from delish.