Mushroom Zucchini Lasagna Rolls

Ingredients:

4 large Zucchini, thinly sliced lengthwise

1 Tbsp Olive oil (for brushing the zucchini) + 1 Tbsp Olive oil (for sautéing)

1 small Sweet yellow onion, finely diced

2 Fresh garlic cloves, minced

8 oz Fresh mushrooms, finely chopped

1 tsp Dry Italian seasoning

16 oz marinara sauce

Sea salt and fresh ground pepper, to taste

1/3 cup Organic ricotta

1 Free-range egg

1/4 cup Freshly grated Parmesan cheese

A handful of fresh parsley, finely chopped

1/2 cup Shredded mozzarella cheese

Instructions:

-Preheat your oven to 375°F (190°C). Brush the zucchini slices with 1 tablespoon of olive oil and season lightly with sea salt and pepper. Place them on a baking sheet and bake for about 10 minutes to soften them slightly. Remove and set aside to cool.

-In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely diced onion and sauté for about 2-3 minutes, until softened. Add the minced garlic and chopped mushrooms, and cook until the mushrooms are tender and any liquid has evaporated, about 5-7 minutes. Stir in the Italian seasoning, and season with sea salt and pepper to taste. Remove from heat and let cool slightly.

-In a mixing bowl, combine the ricotta, egg, grated Parmesan cheese, and chopped parsley. Stir in the cooled mushroom mixture until well combined.

-Spread about 1/4 cup of marinara sauce on the bottom of a baking dish. Take each zucchini slice and spread a spoonful of the ricotta-mushroom mixture along its length. Roll up the zucchini slice and place it seam-side down in the baking dish. Repeat with the remaining zucchini slices and filling.

-Pour the remaining marinara sauce over the zucchini rolls. Sprinkle the shredded mozzarella cheese on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

-Garnish with additional fresh parsley if desired, and serve warm.