Looking for a cozy, veggie-packed main you can pull off on a busy night? This riff—popularized by Giada De Laurentiis—swaps pasta sheets for tender zucchini ribbons, delivering all the cheesy comfort without the heaviness. ⏱️ With about 20 minutes of prep and a hands-off bake, you get a bubbling pan of weeknight satisfaction. 💛

Here’s the flow: shave zucchini into long ribbons, stir together a creamy ricotta filling, then roll, stand upright in a greased dish, and blanket with marinara. Top with mozzarella and bake at 450°F (232°C) until the edges are golden and the center is melty. 🧀 It’s not your typical baked pasta—it’s lighter, faster, and just as craveable. 😋

Bonus goodness: zucchini brings antioxidants and hydration, while spinach adds fiber and iron—great for energy and recovery. 🥒🥬 For convenience, use well-drained frozen spinach; skip prosciutto for a vegetarian take or swap in sautéed mushrooms for umami. Serve with a simple green salad or crusty bread, and enjoy leftovers for lunch. 🥗

Ingredients 📝

• 4 medium zucchini (firm; for ribbons)

• 1 ½ cups ricotta cheese

• 1 cup chopped spinach (frozen, thawed & well-squeezed, or fresh sautéed and cooled)

• ½ cup finely grated Parmigiano Reggiano

• 2 oz prosciutto, finely chopped (optional)

• 1 large egg

• 1 tsp dried oregano (or 2 tsp fresh, minced)

• ½ tsp kosher salt, plus black pepper to taste

• 2 cups marinara sauce

• 1 ½ cups shredded low-moisture mozzarella

• Olive oil or cooking spray, for the dish

Note: Quantities make one 9×13-inch (or similar) casserole; serves ~4–6 depending on appetite.

Instructions 👩‍🍳

1. Prep. Heat oven to 450°F (232°C). Lightly grease a 9×13-inch baking dish. Using a Y-peeler or mandoline, shave zucchini into long, thin ribbons (aim for ~¼-inch thickness).

2. Make the filling. In a bowl, mix ricotta, spinach, Parmigiano, prosciutto (if using), egg, oregano, salt, and a few grinds of pepper until creamy and spreadable.

3. Roll. Lay out zucchini ribbons; spread a thin layer of filling on each. Roll up and stand the rolls vertically, snugly, in the prepared dish.

4. Sauce & cheese. Pour marinara evenly over the rolls to coat. Sprinkle mozzarella all over the top.

5. Bake. Cook 30 minutes until bubbling with lightly golden spots; for extra browning, broil 1–2 minutes. Rest 5–10 minutes to set before serving.

6. Serve & store. Garnish with extra Parmigiano or oregano if you like. Refrigerate leftovers up to 3 days; reheat covered at 350°F (177°C) until warm.

Tips: Pat zucchini dry if very watery to prevent a soupy bake; drain spinach thoroughly. For vegetarian: omit prosciutto; for extra protein without meat, add ¼ cup finely chopped walnuts to the filling for texture. Enjoy! 🍽️