Mushroom Zucchini Lasagna Rolls

4 large zucchini thinly sliced lengthwise

1 Tbsp olive oil for brushing + 1 additional Tbsp for sauteing

1 small sweet yellow onion, finely diced

2 fresh garlic cloves, minced

8 oz fresh mushrooms, chopped well

1 tsp dry Italian seasonings

16 oz marinara sauce

salt and pepper to taste

1/3 cup organic ricotta

1 egg

¼ grated Parmesan cheese

handful of fresh parsley, finely chopped

½ cu shredded mozzarella cheese

1. Preheat your oven to 375 degrees, line a baking tray with parchment paper.
2. Lay out the zucchini strips on a large cutting board, lightly sprinkle with salt and pepper and very lightly brush with 1 Tbsp of oil.
3. 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.
4. Meanwhile add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minutes, until fragrant.
5. Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.
6. Stir in ¾ of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.
7. In a medium bowl add ricotta, Parmesan cheese, the egg and a tiny pinch of salt and pepper, and parsley. Stir well to combine everything.
8. Use a 9x13 casserole dish and spread remaining marinara sauce on the bottom.
9. 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.
10. Carefully roll up each zucchini after filling and place in the prepared baking dish Repeat with the remaining slices.
11. Pour any remaining mushroom marinara sauce over top.
12. Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.
13. Serve immediately