Effortless Zucchini Roll-Ups (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1 pound (450g) 90/10 ground beef
02 - ½ small sweet onion, diced finely
03 - 3 garlic cloves, minced finely
04 - 4 large zucchini
05 - 1 tablespoon olive oil
06 - 1 teaspoon salt, split in half

→ Cheese Mixture

07 - ½ cup Parmesan cheese, grated
08 - 2 cups shredded mozzarella, divided
09 - 1 large egg
10 - 1 cup full-fat ricotta cheese

→ Seasonings and Sauce

11 - Fresh parsley, chopped (for garnish)
12 - ¼ teaspoon ground black pepper
13 - 2 teaspoons Italian herb blend
14 - 1 jar (24-ounce/680g) marinara sauce

# Instructions:

01 - Set your oven to 400°F (200°C) and let it warm up.
02 - Slice off about ½ inch from each end of the zucchini. Use a mandoline to make long, thin slices about ¼-inch thick. Aim for roughly 24 slices.
03 - Cover a big sheet pan with paper towels. Arrange zucchini slices on it (they can overlap slightly). Sprinkle generously with ½ teaspoon salt and let them sit to sweat for 15 minutes or more.
04 - In a big pan, heat olive oil on medium. Toss in the onion and cook until it turns soft, about 3-4 minutes. Stir in the garlic and let it cook for 30 seconds or until the smell gets strong.
05 - Move the onion and garlic to one side of the pan, then add the ground beef. Break it apart and cook for about 7-8 minutes until there's no pink left. Drain the grease by placing the cooked beef on a paper towel-lined plate.
06 - Combine 1 cup of mozzarella, ricotta, Parmesan, egg, Italian herb mix, the last ½ teaspoon of salt, and black pepper in a big bowl. Stir everything together. Add the drained beef mixture and mix again until blended well.
07 - Take a 9-inch square or 7 x 11-inch baking dish and spread half of the marinara sauce across the bottom in an even layer.
08 - Dry the zucchini slices fully with more paper towels. Spread about 1½ tablespoons of the meat-cheese mixture over each slice. Roll them up tightly and place seam-side down in the dish. Repeat until everything is used up.
09 - Cover the roll-ups with the rest of the marinara sauce and top with the last 1 cup of mozzarella.
10 - Put the dish in the oven for 25-30 minutes, or until the top is bubbling and slightly golden. Let it cool for 5-10 minutes before serving. Sprinkle some parsley if you'd like.

# Notes:

01 - Opt for a homemade herb mix for better flavor. If your mix has salt in it, remember to adjust how much you add overall.
02 - Using a mandoline is the fastest way for even zucchini slices. If cutting by hand, create a flat side to steady the zucchini while slicing.
03 - Pat the salted zucchini slices several times with paper towels while they rest to drain out as much water as possible.
04 - Store leftovers in the fridge for up to 3-4 days. Freezing isn’t recommended since thawed zucchini tends to get watery.