Zucchini Lasagna Roll Ups

2 pounds zucchini, trimmed and sliced 1/4" thick

1 teaspoon salt

1 1/2 cups ricotta cheese

1/2 cup frozen spinach, thawed, drained and liquid squeezed out

1/2 + 1 cups mozzarella, shredded

1 egg, lightly beaten

1 1./2 tablespoons Sicilian Seasoning

1/2 + 1 cups red marinara sauce

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1. Arrange 3 rimmed cookie sheets with cooling racks nestled inside.

2. Lay the zucchini strips in a single layer on the cooling racks and sprinkle one side with salt, then flip, and sprinkle with remaining salt. Let stand for 30 minutes. Then pat dry both sides of the zucchini strips dry.

3. Meanwhile, in a large bowl combine the ricotta, spinach, 1/2 cup of mozzarella cheese, the egg, and Sicilian seasoning. Mix well. Set aside.

4. Spread ½ cups of marinara sauce on the bottom of a 9 X 9 baking dish. Set aside.

5. Preheat oven to 425ºF.

6. Brush one side of the zucchini with the olive oil and roast for 15-18 minutes or until zucchini is soft. Remove from the oven and cool just enough to handle.

7. Spread 1 tablespoon of the ricotta-spinach filling evenly over each strip of zucchini. Gently roll up and place close together into the prepared baking dish. Spread the remaining 1 cup of each marinara sauce, and top with the remaining cup of mozzarellaucx

8. Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted.

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