Zucchini and Ricotta Roll-Ups

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium zucchinis, thinly sliced
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray.
2. Heat olive oil in a large skillet over medium heat. Add garlic, red pepper flakes, oregano, salt, and pepper and cook for 1 minute, stirring constantly.
3. Add zucchini slices to the skillet and cook until softened, about 5 minutes.
4. In a medium bowl, combine ricotta and Parmesan cheeses. Season with salt and pepper, to taste.
5. Spread half of the zucchini slices in the prepared baking dish. Top with the ricotta cheese mixture, spreading it evenly. Top with the remaining zucchini slices.
6. Bake for 20-25 minutes, or until the zucchini is cooked through and the cheese is melted and bubbly.
7. Serve warm.

Interesting Facts

• Zucchini is a type of summer squash and is a member of the cucurbitaceae family, which includes cucumbers, melons, and squash.
• Zucchini is a great source of vitamin C, potassium, and manganese.
• Ricotta cheese is a soft, creamy cheese made from whey left over from the production of other cheeses.
• Ricotta is a great source of calcium, protein, and vitamins A and B12.