ZUCCHINI ROLL-UPS
We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.
Nutrition Facts : Calories 175 calories, Fat 8g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 643mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
ZUCCHINI ROLL-UPS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 40m
Yield 20 servings
Number Of Ingredients 5
Steps:
- Preheat a grill or grill pan to medium heat.
- Brush both sides of the zucchini slices with olive oil and place them on the grill. Sprinkle with salt and pepper. Grill, turning occasionally, until very soft but not falling apart, 8 to 10 minutes. Remove the slices to paper towels to absorb the excess moisture. Let them cool completely.
- Spread about 2 teaspoons of the herbed cheese onto each of the zucchini slices. Place a basil leaf on top. Starting at one end, roll each zucchini slice up until it's a nice neat roll.
- Serve the roll-ups on a platter garnished with small basil leaves. These can be assembled and chilled up to 3 hours before serving.
ZUCCHINI ROLLATINI
Provided by Valerie Bertinelli
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Trim the ends off of the zucchini and slice lengthwise on a mandoline to about 1/8-inch thick. Reserve the 16 largest interior slices for this dish and save the rest for another use.
- Fill a medium ovenproof skillet with lightly salted water and bring to a simmer over medium-high heat. Add half of the zucchini slices and cook until just pliable, about 45 seconds. Transfer to a paper towel-lined platter to dry. Repeat with the remaining zucchini slices.
- Stir the ricotta, basil, oregano, lemon zest and 3/4 cup mozzarella together in a bowl with 1/4 teaspoon salt. Beat the egg well in another bowl, then add 1 tablespoon egg to the ricotta mixture and stir to incorporate. (Discard the remaining egg.)
- Pour the water out from the skillet and add the marinara. Bring to a simmer, then remove from the heat.
- While the sauce warms, lay the dry zucchini slices out on a work surface. Spoon a scant tablespoon of the ricotta filling on one end of a zucchini slice, then gently roll the zucchini up. Arrange in the skillet seam-side down. Repeat with the remaining zucchini slices and ricotta filling.
- Sprinkle with the remaining 1/2 cup mozzarella and bake until the center is bubbling and the cheese is golden in spots, 20 to 30 minutes. Let stand 5 minutes before serving.
ZUCCHINI-FETA ROLLS
These vegetarian antipasti rolls with zucchini and feta are ideal for a party because you can make them a couple of days before.
Provided by elisabeth
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time P1DT40m
Yield 6
Number Of Ingredients 6
Steps:
- Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels.
- Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick.
- Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 7.1 g, Cholesterol 16.8 mg, Fat 13.4 g, Fiber 1.8 g, Protein 4.2 g, SaturatedFat 4.1 g, Sodium 223.2 mg, Sugar 4 g
ZUCCHINI DINNER ROLLS
Grated squash gives these golden dinner rolls wonderful moistness. They're scrumptious warm from the oven. Found on TOH site
Provided by Bonnie G 2
Categories Breads
Time 45m
Yield 24 rolls, 24 serving(s)
Number Of Ingredients 8
Steps:
- Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain.
- Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes.
- Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Nutrition Facts : Calories 90.3, Fat 2.4, SaturatedFat 1.4, Cholesterol 6, Sodium 130.9, Carbohydrate 14.4, Fiber 0.6, Sugar 0.4, Protein 2.5
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