• Preheat oven to 375F.

Make the Quick Bolognese:

• Heat a cast-iron skillet (or another oven-safe skillet) with oil over medium heat. Add the carrot, onion and garlic.
• Cook, stirring, until onions are slightly tender; about 4 minutes.
• 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.
• 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.

Make the Roll-Ups:

• In a medium bowl, combine the ricotta, egg, salt, pepper and parsley. Stir until well combined, set aside.
• 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.
• 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).
• If you have any remaining ricotta mixture, scatter some dollops on top of the roll-ups in the skillet.
• 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.
• Remove from oven and allow to cool for 5 minutes. Garnish with fresh basil, serve and enjoy!