Ingredients:

• 4 pouches (2.5 oz. each) Portofino Yellowfin Tuna in Extra Virgin Olive Oil
• 2 medium zucchini, sliced vertically into thin (1/16-inch-thick) planks (~30 planks)
• 1 beaten egg
• 3 cups light Ricotta cheese
• 1½ cups shredded, part-skim mozzarella cheese, divided
• ¼ cup finely grated Parmesan or Romano cheese
• 2 minced garlic cloves (1 tsp.)
• 1 cup chopped baby spinach
• ¼ tsp. ground black pepper
• 3 ½ cups marinara sauce, divided

Directions:

1. Preheat the oven to 350°F.
2. Slice the zucchini on a mandolin or other slicer to get long, very thin planks. Lay them flat on two sheet pans, and sprinkle them with salt. Let them sit for ~30 minutes to draw out any excess moisture. Pat dry.
3. Meanwhile, combine the egg, cheeses, garlic, spinach and pepper. Gently stir in the tuna.
4. Place 1½ cups of marinara sauce in the bottom of a 13×9 baking pan.
5. Place 2 Tbsp. of the cheese and tuna mixture on each zucchini plank, and spread out to a half-inch of each end. Roll the zucchini loosely, and place it in the baking dish. You should be able to fit 30 rolls in the dish.
6. Cover with 2 cups of sauce, and top with ½ cup mozzarella cheese; cover tightly with aluminum foil.
7. Bake for 25 minutes, or until bubbly. Remove the foil and continue baking for 5 additional minutes.