Zucchini Ribbon Roll Ups Recipes

Steps:

• Use vegetable peeler to cut each zucchini into 16 lengthwise slices. Cut peppers into 32 strips, each about 1/2 inch wide.
• Top each zucchini strip with 1 each pepper strip and cheese cube; roll up tightly.
• Secure with toothpicks.

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.

Steps:

• Cut zucchini into long thin ribbons. Drizzle with oil; sprinkle with salt and pepper.
• Heat grill pan over medium heat. Add zucchini ribbons. Cook until golden-brown grill marks form on both sides. Remove from pan; cool completely.
• Spoon about 1 teaspoon cheese on top of each cherry tomato. Wrap zucchini ribbon around tomato and cheese; secure with toothpick.

Steps:

• Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
• Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

Steps:

• For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.

Steps:

• In a bowl mix together chicken, onion, red bell pepper, jalapeno, 1 cup of Monterey Jack (100 g), enchilada sauce, lime juice, garlic powder, chili powder, salt, pepper. Mix thoroughly and set aside until ready to use.
• With a peeler, peel slices of zucchini vertically. Once you can no longer peel a whole slice of zucchini peel the rest into smaller strips and save for zoodles!
• Preheat the oven to 400˚F (200˚C).
• Spread chicken mixture on to a slice of zucchini and roll into a tight spiral.
• Place in a greased springform pan and bake for 15 minutes. Sprinkle with the rest of the cheese and bake for 10 more minutes until cheese has melted.
• Transfer to a plate and sprinkle with cilantro.
• Serve immediately.
• Enjoy!