Zucchini Cannelloni - HAPPY VEG

Ingredients

• 4 medium sized Zucchinis, sliced on the thinnest setting of a mandolin
• 225g container Ricotta cheese
• ½ Yellow Onion, diced
• 2 cloves Garlic, crushed & pressed / minced
• 1 Tbsp. Pesto + Marinade
• 1 Large Egg
• ½ Tsp. Red Pepper Flakes
• ½ Tsp. Italian Seasoning
• ¼ Tsp. Sea Salt
• ¼ C EVOO
• 798ml can San Marzano Tomatoes
• 1 Heaping Tsp. Tomato Paste
• 1/3 C Tomato / Pasta Sauce
• Yellow Onion, diced
• 2 cloves Garlic, crushed
• 1 Tsp. Sea Salt
• 1 C Fresh Basil
• ½ Tbsp. Fresh Oregano
• ¼ C Seasoned Italian Breadcrumbs
• ¼ C Grated Parmesan
• ½ Tsp. Sea Salt
• 3 Tbsp. EVOO
• Fresh Parsley - Garnish