My go-to summer zucchini rollatini. I used ricotta for this one, but an herbed goat cheese is equally yummy. They're so easy and delicious. If serving as an appetizer, you'll have 6 servings, or 3-4 as a side dish (per 2 squash).
Servings 6servings
Author Rosanne Rust MS RDN, www.rustnutrition.com
Ingredients
2small summer squashzucchini or yellow, sliced thinly, longways
3/4cupricotta cheese
1teaspoonparsley
1/4teaspoongarlic powder
Ground black pepper to taste
1/3cuptomato sauce 🥫
2tablespoonsgrated Parmesanoptional
Instructions
Heat your grill to medium high.
Lightly brush both slides of squash with oil and grill in small batches. Watch closely and turn after a couple minutes until soft. Remove from grill to plate.
Warm tomato sauce and spread onto an 8-inch plate.
Mix the parsley, garlic powder and black pepper into the ricotta until blended.
Place 2-3 teaspoons of cheese onto each slice of zucchini and roll up. Place each piece on the bed of sauce.
Garnish with extra parsley and grated Parmesan.
Notes
These can be made ahead and refrigerated. Serve at room temperature or heat for 10 minutes in a warm oven.