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.