Ingredients:
3 medium zucchinis, thinly sliced lengthwise
1 cup ricotta cheese
1 cup burrata cheese, torn into pieces
1/2 cup grated Parmesan cheese
1 cup fresh basil leaves, chopped
1 cup marinara sauce
Salt and pepper, to taste
For the lemon pesto drizzle:
1/4 cup fresh basil
2 tablespoons fresh parsley
1 clove garlic
1/4 cup olive oil
1 tablespoon lemon juice
Salt and pepper, to taste
Directions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Using a mandoline or sharp knife, thinly slice zucchinis lengthwise.
In a bowl, combine ricotta, half the burrata, Parmesan, chopped basil, salt, and pepper.
Spread a spoonful of the cheese mixture onto each zucchini slice and roll up tightly.
Spread a thin layer of marinara sauce in the baking dish. Arrange zucchini roll-ups seam side down.
Spoon remaining marinara over the roll-ups and top with the remaining burrata.
Bake for 20–25 minutes until bubbly and golden.
For the lemon pesto drizzle:
- In a blender or food processor, combine basil, parsley, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
- Drizzle the lemon pesto over the baked roll-ups before serving.
Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Kcal: 380 per serving
Servings: 4