Monday, February 16, 2015

Zippy Zucchini (Meatless Monday)

On my second trip to Aldis, I saw a picture in their magazine suggesting Zucchini Roll-ups.  The recipe did not have specific amounts, but since when are zucchinis a specific size?  Here's how I made it:

Zucchini Roll-ups

(Serves 4)

Saute zucchini slices in olive oil 1 minute per side:
1 zucchini, sliced lengthwise in thin strips
1 teaspoon olive oil

Saute power greens and garlic in canola oil for 1 minute, stirring constantly.
2 garlic cloves, minced
4 cups power greens
1 teaspoon canola oil
Drain thoroughly, squeezing spinach to remove juice.

Combine ricotta cheese, spinach-garlic, wheat germ and Mrs. Dash.
1 1/4 cups part-skim ricotta cheese
1 tablespoon wheat germ
1 teaspoon Mrs. Dash
Spread ricotta cheese mixture over entire length of zucchini strips.  Roll zucchini and arrange in baking dish.

Cover with tomato sauce.  
(My sauce was made with 1 3/4 cup no added salt tomatoes, 1 tablespoon tomato paste and 1 3/4 teaspoon Italian seasoning)

Sprinkle with Mozzarella and Swiss Cheese
1/3 cup Mozzarella, shredded
1/3 cup Swiss cheese, shredded

Bake in 375 F. oven for 30 minutes.


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