Directions

• Using the mandolin slicer/vegetable peeler, shave the zucchini with skin into long thin slices and lay them out on a clean work surface or board.
• Sprinkle some salt and allow them to release the water in them. Use a paper towel to dab and absorb the moisture from the zucchini.
• Leave them aside to dry and heat a pan and add the oil.
• When the oil is hot, add the minced garlic and roast till it releases the aroma.
• Add the finely chopped shallots and saute till translucent.
• Now add the red pepper flakes, Italian seasoning, and the finely chopped spinach and saute for 2-4 minutes till the spinach cooks and wilts. Switch off the flame.
• In a clean glass bowl, add the ricotta cheese, Parmesan cheese, chopped jalapenos, chopped walnuts, salt, pepper, basil, and egg replacer.
• Add the spinach mixture to the bowl and mix all the contents together.
• At this time, preheat the oven to 375 F.
• This is the filling for the zucchini roll.
• Now let us assemble the roll.
• Take each zucchini strip one at a time and spread 1 tbsp of the filling along the length of the strip and roll from one end to form a nice tight roll.
• Have a casserole dish sprayed with an oil spray ready with the marinara sauce.
• Place the rolls standing in the baking dish with the marinara sauce.
• Sprinkle shredded mozzarella and a little Parmesan on the rolls.
• Line up all the rolls and bake in the oven at 375 F for 23-25 minutes.
• The rolls are best enjoyed warm with some bread on the side.