Low carb zucchini lasagna

Ingredients 6 large zucchini 1 (16-oz.) container ricotta 3/4 c. freshly grated Parmesan, divided 2 large eggs 1/2 tsp. garlic powder Kosher salt Freshly ground black pepper 1 c. marinara 1 c. grated mozzarella

Direction

1. Preheat oven to 400°. Slice zucchini lengthwise into ⅛” thick strips, then place strips on a paper towel-lined baking sheet to drain. 

2. Make ricotta mixture: In a small bowl, combine ricotta, 1/2 cup Parmesan, eggs, and garlic powder, and season with salt and pepper. 

3. Spread a thin layer of marinara onto the bottom of a 9"-x-13” baking dish. On each slice of zucchini, spoon a thin layer of sauce, spread ricotta mixture on top, and sprinkle with mozzarella. Roll up and place in the baking dish, packed together tightly. 

4. Sprinkle with remaining 1/4 cup Parmesan. Bake until zucchini is tender and cheese is melty, 20 minutes.

Image courtesy: Damn Delicious

---