Zucchini and all types of vegetables are a staple in my kitchen. Zucchini Roll Ups are a good way to increase vegetable intake and provide some meatless meals that are hearty. Vegetables make a nutritious meal any time of the year. My nonna Emilia and nonna Marietta, used vegetables in many ways in their “cucina povera”. Today I take their recipes and keep my family healthy.
My nonno Salvatore grew all types of vegetables in the garden. We used them throughout the summer and they preserved them to enjoy during the winter months. Vegetables made up a large part of our diet and we had them in many different ways. We enjoyed them hot and cold. One of my favourite zucchini dishes is https://recipesatmytable.com/tiella-with-zucchini-and-potatoes/
Zucchini are very healthy for you because they are rich in vitamin B6 which helps regulate blood sugar. For more health benefits read https://www.webmd.com/diet/health-benefits-zucchini#1
INGREDIENTS:
- 2 medium zucchini sliced lengthwise about 1/4 inch
- cooking spray or olive oil for brushing
- a clove of garlic, minced
- 1 cup ricotta cheese
- 1/2 cup freshly grated Parmesan
- 1 large egg
- 1/2 cup shredded cheese
- 2 tbsp chopped parsley ( your favourite will do)
- 2 cups marinara sauce (divided)
- 1 tsp olive oil
- salt and pepper
- 1 tsp italian bread crumbs
- toothpicks to secure the roll ups
Process
Slice the zucchini lengthwise and brush with some olive oil. Place on a grill.
Remove from grill. Cover with plastic wrap and place in refrigerator for at least 1 hour. The steam will soften the zucchini and make it pliable.
Combine the ricotta,parsley, parmesan,the shredded cheese, egg, and garlic
I spread about 1 cup of the marinara sauce on the bottom of an oven proof pan. Lay out the zucchini slices and place a tbsp of the ricotta mixture lengthwise about an inch from the widest edge.
Roll each up and place in the pan. Secure with a toothpick. Sprinkle on the bread crumbs over the top of the ricotta. The breadcrumbs keep the ricotta in place and make a little coating. Place like little towers into the baking dish.
Place into a 375 F oven and bake for 25-30 minutes. See how golden brown the little caps are from the breadcrumbs. You can use the extra sauce to plate.
