Zucchini slices rolled up around a delicious ricotta filling, baked in tomato sauce and topped with cheese. A healthier, low carb option that's not only delicious, but also very easy and quick to make.
Spread 1/2 cup marinara sauce on the bottom of a 9 x 9-inch baking dish. Set aside.
Remove spinach from skillet and let cool for a couple minutes.
In a medium bowl, combine prepared baby spinach, ricotta, Parmesan, egg, garlic, Italian seasoning, salt, and pepper; mix until thoroughly combined.
Lay out the slices of zucchini on a cutting board (or any other working surface), wipe them down, and place a spoonful of the ricotta mixture on top of each zucchini slice.
Spoon marinara on top of the zucchini, and sprinkle all over with mozzarella cheese.
Garnish with basil ribbons.
WW FREESTYLE POINTS: 8