1 1/2 cups shredded zucchini
1/4 cup vegetable oil
4 large onions, chopped
1 medium head cabbage, shredded
6 cups shredded ricotta cheese
1 teaspoon onion powder
2 teaspoons dried basil
2 teaspoons dried parsley
1/4 teaspoon dried oregano
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 375 degrees F (190 degrees C).
Bring a large pot of salted water to a boil. Add zucchini and cook for 8 to 10 minutes, or until tender. Drain excess water and place zucchini in a large bowl.
Squeeze the zucchini and place in a separate bowl. Drain zucchini and toss with vegetable oil, onion, cabbage, ricotta cheese, onion powder, basil, parsley, oregano and salt and pepper. Roll up zucchini and place in the prepared baking dish.
Bake in preheated oven for 30 minutes, or until zucchini is crisp and tender. Garnish with parsley and pepper before serving.