Best Mushroom Zucchini Lasagna Rolls

Instructions:

• Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.
• Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil.
• Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.
• Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.
• Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
• Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
• In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.
• Use a 9×13″ casserole dish or an ovenproof cast iron skillet and spread remaining marinara sauce on the bottom.
• To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.
• Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.
• Pour any remaining mushroom marinara sauce over top.
• Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
• Serve immediately alongside a nice fresh salad.