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Preheat oven to 350 degrees.
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Rinse and pat the zucchini dry. Slice both zucchinis into thick slices, around 1/4 of an inch. Heat a grill pan on medium heat and spray it with a non-stick spray. Coat zucchini with olive oil and season with salt and pepper.
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Once the pan is hot, place the sliced zucchini on it. Cook till the slices are tender enough to fold, around 2-3 minutes on each side. Repeat till all the slices are grilled, set aside.
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Heat oil in another pan on medium heat. Add chopped garlic to it.
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Cook for a minute and then add the chopped onion. Sauté for another 1-2 minutes.
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Now add the chopped spinach to the pan and season to taste. Cook until the mixture dries out and there isn't much moisture left from the spinach. Remove from heat.
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In a bowl, add together ricotta cheese, the cooked spinach mixture, 1/4 cup parmesan cheese, dried oregano, salt & pepper.
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Mix until everything is well combined.
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Arrange all the grilled zucchini slices and put around 2 tablespoons of the prepared mixture on each slice.
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Starting from one end, roll each of the sliced zucchini. Repeat till all the sliced are filled and rolled.
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Take a casserole pan and place 1/2 cup of marinara with Parmigiano-Reggiano at the bottom of the pan. Arrange the zucchini rolls on top of the sauce and then pour the remaining 3/4 cup of sauce on top of the rolls.
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Cover with cheese, also sprinkle the remaining 2 tablespoons of parmesan cheese and bake at 350 degrees for 30 minutes or till the cheese is nice and bubbly.
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Serve these spinach zucchini lasagna rolls with some fresh basil on top!
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Enjoy! :D