Step 1

Preheat oven to 375F.

Step 2

Heat a cast-iron skillet (or another oven-safe skillet) with oil over medium heat. Add the carrot, onion and garlic.

Step 3

Cook, stirring, until onions are slightly tender; about 4 minutes.

Step 4

Once onions are softened, add the ground beef, kosher salt, freshly ground black pepper, crushed red pepper flakes, dried thyme and dried oregano. Cook, breaking up meat with back of a spoon, until meat is browned, 5 to 7 minutes. Drain off excess fat and return to the skillet over medium heat.

Step 5

Add the marinara, water, bay leaf and dairy-free creamer to the skillet and stir to combine. Reduce heat and let the sauce simmer over medium-low heat, uncovered, while you prepare the zucchini roll ups.

Step 6

In a medium bowl, combine the ricotta, egg, salt, pepper and parsley. Stir until well combined, set aside.

Step 7

Trim the ends of the squash. Using a mandolin (or with a sharp knife), slice lengthwise into thin strips. (I used a mandolin on the 1/16 of an inch setting). Lay slices a single layer on a kitchen hand towel and continue until all are sliced thin.

Step 8

To assemble, slightly overlap two slices of the zucchini. Add one tablespoon of the ricotta mixture at on end then gently roll. Once rolled, nestle each zucchini roll-up seam side down into the simmering sauce. Continue until all are rolled and nestled. (You should end up with 12-14 roll-ups).

Step 9

If you have any remaining ricotta mixture, scatter some dollops on top of the roll-ups in the skillet.

Step 10

Transfer skillet to the preheated oven and cook, uncovered, until the zucchini is just tender, about 10 minutes. You want your zucchini to still have a slight bite to it, and not be soggy.

Step 11

Remove from oven and allow to cool for 5 minutes. Garnish with fresh basil, serve and enjoy!