It is that weird transition time of year. Summer is over, but not really because over the weekend it was 85. Fall is almost here, but not really. At night we still have to pop on the AC because the windows open just aren’t cutting it.
Unfortunately for me, football and baseball are on at the same time. This time of year is like sports Christmas for Mike. I am just counting down the days until my girls Tina and Amy are on again.
I am craving all things apple-cinnamon and pumpkin. I mean, how good are Starbuck’s Pumpkin Spice Latte’s?
However, I cannot overlook the fact that tomatoes and zucchini are still in abundance. So, while I restrain myself from jumping on the early pumpkin bandwagon, here is another zucchini recipe.
It is vegetarian, so that makes it totally acceptable to eat six of these roll-ups.
Serves: 2 – 4
- 1 Large Zucchini, cut into long, thin slices
- 1 Carrot, peeled and shredded
- 1/3 Cup Chopped Onion
- 1 Cup Frozen Chopped Spinach, defrosted and drained
- 1 Clove Garlic, grated
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- Pinch of Crushed Red Pepper
- ½ Teaspoon Italian Seasoning
- 1 Cup Shredded Mozzarella
- 1 Cup Ricotta
- 2 Cups Marinara Sauce
- Drizzle of Olive Oil
- Cut the zucchini in half length-wise. Place one half cut-side down and slice the half into thin, 1/8 inch slices. You should be able to get about ten to twelve thin slices. Don’t worry if they are too thin. They are going to get rolled up so nobody will know. If the slices end up too thick, you can carefully trim a little off so it will be more flexible.
- In a medium mixing bowl, combine shredded carrot, chopped spinach, chopped onion, garlic, salt, pepper, crushed red pepper, Italian seasoning, ½ cup shredded mozzarella, and ricotta. Mix to combine.
- Preheat the oven to 375 degrees F. Line a baking dish with two cups of marinara sauce and set off to the side.
- Lay a slice of zucchini out on a work surface. Spread about a tablespoon of the filling along the length of the zucchini. Roll the zucchini from the thinner end to the wider end. Lay the roll seam-side down into the baking dish with marinara. Continue this process until all slices have been rolled.
- Cover the rolls with the remaining shredded mozzarella and the drizzle of olive oil.
- Bake the rolls for 35 to 40 minutes until the cheese is golden and the zucchini is tender.