Zucchini Lasagna Rolls

Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch half sheet pan with foil and brush with 1 tablespoon olive oil. (Prep time: 5 minutes)

Wash, dry, and trim the ends of the zucchini. Carefully slice each zucchini lengthwise into seven 1/8-inch thick slices using a mandolin or sharp knife. Place zucchini slices on the prepared pan and sprinkle with salt. Toss slices to distribute salt. (Prep time: 15 minutes)

Cook in the preheated oven until zucchini slices are soft and pliable, about 10 minutes. (Cook time: 10 minutes)

Remove from the oven and place on several layers of paper towels to absorb any excess liquid. Set zucchini aside to cool. (Cooling time: 10 minutes)

Meanwhile, heat remaining 1 tablespoon olive oil in a nonstick skillet over medium heat. Add ground beef and season with Italian seasoning blend, fennel seeds, red pepper flakes, salt, and pepper. Cook and stir ground beef until brown and crumbly, about 5 minutes. (Cook time: 5 minutes)

Stir in minced garlic and cook until garlic is fragrant, 1 to 2 minutes. Remove from heat and set aside to cool. (Cook time: 2 minutes)

Stir together ricotta, beaten egg, grated Parmesan cheese, minced parsley, salt, and pepper in a bowl. (Prep time: 5 minutes)

Combine marinara sauce and tomato paste in a separate bowl, stirring well. (Prep time: 2 minutes)

Spray a 9x11-inch baking dish with cooking spray. Spread 1/2 of the tomato mixture over the bottom of the baking dish. (Prep time: 3 minutes)

When the zucchini is cool enough to handle, blot with paper towels. Line up 7 slices of cooled zucchini on the sheet pan. (Prep time: 3 minutes)

Spread each slice of zucchini with about 1 ½ tablespoons of the ricotta mixture. Sprinkle 1 ½ tablespoons of the beef mixture over the slices. Setting 1 cup of grated mozzarella aside, sprinkle each zucchini slice with 1 tablespoon grated mozzarella. (Assembly time: 15 minutes)

Beginning with the end nearest you, roll up each zucchini slice over the filling, jelly roll-fashion, and place in the prepared baking dish. Repeat until there are 4 rows of 7 zucchini rolls. (Assembly time: 10 minutes)

Pour reserved marinara mixture over the zucchini rolls and sprinkle with reserved grated mozzarella. (Prep time: 2 minutes)

Bake in the preheated oven until zucchini rolls are heated through, the sauce is bubbly, and the cheese is melted, about 30 minutes. Remove from the oven and allow to cool about 20 minutes. Garnish with minced fresh basil, if desired. (Cook time: 30 minutes, Cooling time: 20 minutes)