Basil-Parmesan Zucchini Roll-Ups Casserole

How to make Basil-Parmesan Zucchini Roll-Ups Casserole.

INGREDIENTS

• 2 large zucchini, trimmed (1 3/4 – 2 pounds)
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• ½ cup heavy cream **or any milk of choice
• ¼ cup pesto
• 1 ½ teaspoons cornstarch
• 1 cup chopped cherry tomatoes
• 1 cup part-skim ricotta cheese
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 clove garlic, grated
• 2 tablespoons chopped fresh basil

INSTRUCTIONS

1. Position racks in middle and upper thirds of oven; preheat to 425°F. Coat 2 large rimmed baking sheets with cooking spray.
2. Slice zucchini lengthwise into 1/4-inch-thick strips. Discard any small or misshapen pieces. You should have about 16 strips. Place on the prepared baking sheets. Lightly coat with cooking spray and sprinkle with salt and pepper. Bake until softened, 10 to 15 minutes. Set aside to cool slightly.
3. Reduce oven temperature to 350°F.
4. Whisk cream, pesto and cornstarch together in an 8-by-8-inch baking dish. Sprinkle tomatoes over the mixture.
5. Combine ricotta, Parmesan, Italian seasoning and garlic in a medium bowl. Spread a generous 1 tablespoon of the ricotta mixture on each zucchini slice. Roll up the slices and place them in the baking dish, seam-side down. Bake until hot and bubbling, 20 to 25 minutes. Sprinkle with basil before serving.

NUTRITION 

• Serving: 4 rolls
• Calories: 308
• Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 6g
• Protein: 12g
• Fat: 12g
• Cholesterol: 56mg
• Vitamin A: 1695IU
• Sodium: 424mg
• Potassium: 673mg

Source: https://www.eatingwell.com/recipe/7909523/basil-parmesan-zucchini-roll-ups-casserole/