Zucchini Rollatini with Spinach and Ricotta - Sip and Feast

Name: Zucchini Rollatini with Spinach and Ricotta - Sip and Feast
Ingredients: 3-4 medium zucchini (sliced 1/16 to 1/8" thick); 1.5 cups ricotta (drained for at least 2 hours); 1 cup baby spinach (steamed, drained, chopped); 1/2 cup Pecorino Romano cheese (grated); 1 cup mozzarella cheese (shredded, divided); 1/4 cup parsley (minced); 2 large eggs; 3 cups marinara sauce (see notes below); 2 tablespoons kosher salt (divided); 1/2 teaspoon black pepper

"As tasty as it is simple, paper thin zucchini slices are rolled up with a creamy, cheesy, ricotta and spinach mixture, topped with a garlicky marinara, and baked until golden and bubbly...."

INGREDIENTS

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3-4 medium zucchini (sliced 1/16 to 1/8" thick)

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1.5 cups ricotta (drained for at least 2 hours)

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1 cup baby spinach (steamed, drained, chopped)

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1/2 cup Pecorino Romano cheese (grated)

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1 cup mozzarella cheese (shredded, divided)

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1/4 cup parsley (minced)

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2 large eggs

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3 cups marinara sauce (see notes below)

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2 tablespoons kosher salt (divided)

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1/2 teaspoon black pepper

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