Zucchini Ricotta Roll Ups (GF, Meatless)

Recipe makes 14 servings

Prep Time: Part 1 - 20mins, Part 2 - 30mins

Cook Time: 30mins

WW Blue plan - 3SP ea or 8SP for 3

My Fitness Pal - Cal: 97, Carbs: 6g, Fat: 4.5g, Protein: 9.1g

**WW points and Calorie/Macros will vary depending on brand names used. If you are following a diet/meal plan input ingredients into tracker for accuracy. 

Part 1:

2-3 zucchini's - depending on the size of your zucchini you will need 30-42 thinly sliced pieces. I used 3 slices per roll. I used a peeler and was able to get my slices fairly thin.

I did this the day before then followed the same process I use when doing Eggplant parm. Layer the slices of zucchini on paper towel, sprinkle lightly with salt to draw water out. Layer upon layer with paper towel to absorb as much moisture as possible. Store in the fridge.

If you don't do this step your dish may be watery from the zucchini.

Part 2:

Ingredients: 

2x 454gm containers of Light Ricotta cheese

1 egg

1 Tbsp italian seasoning

1/2 tsp salt (or more to taste)

1/2 tsp pepper (or more to taste)

1/2 cup finely diced sweet red pepper

1 small onion diced

1 Tbsp minced garlic

2 cups tomatoe sauce (no added sugar)

65gm Galbani Light Mozzarella cheese

1. In a frying pan sprayed with cooking spray, saute the onions, garlic and sweet red pepper
until soft and set aside.

2. In a mixing bowl add the ricotta cheese, egg, and seasonings, mix well. Mix in the sauted mixture until well combined. 

3. Spray a 9x13 pan with cooking spray. Start laying out the Zucchini and add about 2 Tbsp of the ricotta mixture to the center and spread it out. Slowly roll it up and lay in the pan. Repeat until you have used up all of your ricotta mixture. I had enough for 14, any left over zucchini I store in the fridge to use for stir fry later in the week. 

4. Cover the roll ups with the tomatoe sauce and evenly sprinkle on the cheese. Bake at 400 for 25-30mins.