Roasted garlic white zucchini rolls recipe

Ingredients

• 2 medium zucchini
• 2 tablespoons unsalted butter
• ¼ white onion, peeled and diced
• ½ teaspoon finely minced roasted garlic
• ¼ cup heavy cream
• 2 tablespoons vegetable broth
• 1/8 teaspoon xanthan gum
• ½ cup full-fat ricotta cheese
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon dried oregano
• 2 cups spinach, chopped
• ½ cup sliced baby portobello mushrooms
• ¾ cup shredded mozzarella cheese, divided

1. Using a mandoline or sharp knife, slice zucchini into long strips lengthwise. Place strips between paper towels to absorb moisture. Set aside.
2. In a medium saucepan over medium heat, melt butter. Add onion and sauté until fragrant. Add garlic and sauté 30 seconds.
3. Pour in heavy cream, broth, and xanthan gum. Turn off heat and whisk mixture until it begins to thicken, about 3 minutes.
4. In a medium bowl, add ricotta, salt, garlic powder, and oregano and mix well. Fold in spinach, mushrooms, and ½ cup mozzarella.
5. Pour half of the sauce into a 6" round baking pan. To assemble the rolls, place two strips of zucchini on a work surface. Spoon 2 tablespoons of ricotta mixture onto the slices and roll up. Place seam side down on top of sauce. Repeat with remaining ingredients.
6. Pour remaining sauce over the rolls and sprinkle with remaining mozzarella. Cover with foil and place into the air fryer basket.
7. Adjust the temperature to 350°F and set the timer for 20 minutes.
8. In the last 5 minutes, remove the foil to brown the cheese. Serve immediately.