Zucchini Lasagna Rolls

• 1 Large Zucchini
• 1 cup Non-fat Ricotta Cheese
• 1 tablespoon Non-dairy Milk
• 5 tablespoons Romano Cheese
• 1 Large Egg
• 1 teaspoon Chopped Garlic
• .5 teaspoons Garlic Powder
• .5 cups Chopped Spinach
• .25 teaspoons Black pepper
• .5 teaspoons Red Chili Flakes
• .5-1 cups Tomato sauce
• Salt to Taste

1. Pre-heat oven to 375F
2. Slice zucchini thin length-wise and salt both sides. Blot on paper towel to remove moisture.
3. In a bowl combine ricotta, parmesan, garlic, garlic powder, egg, chili flakes, and pepper. Fold in chopped spinach.
4. Add a layer of tomato sauce to bottom of an oven-safe pan.
5. Spoon ricotta mixture on to zucchini panels into a thin layer. Roll zucchini tightly. Place rolls into pan and add extra tomato sauce on top. Bake at 375F for ~30 minutes.

zucchini, ricotta cheese, milk, romano cheese, egg, garlic, garlic, chopped spinach, black pepper, red chili flakes, tomato sauce, salt

Taken from food52.com/recipes/74207-zucchini-lasagna-rolls (may not work)