Rustic Spinach Zucchini Rolls

Ingredients:

3 cups (10.56 oz) large zucchini (6 greens)

1 1/2 cups (12 oz) part skim ricotta (1 1/2 lean)

8.8 oz reduced fat, shredded mozzarella, divided (2.2 leans)

1 egg (1/3 lean)

1 cup (6.7 oz) frozen spinach, thawed and patted dry (2 greens)

1/4 cup grated parmesan (4 condiments)

1/8 tsp salt (1/2 condiment

1/4 tsp nutmeg (1/2 condiment)

1 cup low-sugar tomato sauce (4 greens)

Directions:

1. Preheat oven to 375 F

2. Using a mainline slicer, slice zucchini lengthwise into 1/8 inch thick slices; set aside.

3. In a medium-sized bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, parmesan, salt, and nutmeg

4. Layer 3 slices of zucchini parallel to each other, and so that they are slightly overlapping one another. Place a large spoonful of ricotta mixture on one end of the zucchini slices, and roll up the zucchini. Place zucchini slices, and roll up the zucchini. Place stuffed zucchini next to each other into a lightly-greased 9x9 inch baking dish.

5. Pour tomato sauce over top of zucchini, and then sprinkle with cheese.

6. Bake for 25 minutes.