Hi! Welcome to A Sampling Bee. Today, I share with you a recipe that I created. Ricotta & Veggie Stuffed Zucchini Rolls! These yummy rolls feature
Nello's Marinara Sauce. This is a super easy recipe that is really yummy. All you'll need is a few farm fresh veggies, Nello's Sauce & cheese to create one delicious meal that your whole family will enjoy.
Ricotta & Veggie Stuffed Zucchini Rolls Featuring Nello's Marinara Sauce
Slice zucchini thin. I used a Chef's Envy Food Slicer to get the zucchini sliced really thin. Set aside.
Chop onion, mushrooms, zucchini and peppers. Julienne carrots.
Add 2 tbsp. of EVOO to a skillet. Put skillet on medium heat.
Add onion, carrot, mushroom, peppers, chopped zucchini, spinach and garlic to the skillet and allow to cook for 5 minutes. Mixing occasionally. Set aside to cool.
As veggies cook, add ricotta, egg, salt & pepper and parmesan cheese to a large mixing bowl. Mix until combined.
Once veggies cool, add them to the ricotta mixture and mix until combined.
Lay out your zucchini sliced. Add 1 1/2 tbsp. down the center of each slice. Roll. Continue until veggie and ricotta mixture is gone. Place each roll into a glass baking dish.
Top rolls with Nello's Sauce and mozzarella cheese.
Bake for 35-45 minutes at 325 degrees. Or until the cheese is melted and bubbly.
Ricotta & Veggie Zucchini Rolls Featuring Nello's Marinara Sauce
Ingredients
1 large zucchini, sliced thin
1/4 cup onion, chopped small
1/4 cup carrots, julienned
1/4 cup mushrooms, chopped small
1/4 cup zucchini, chopped small
1/4 cup of each: yellow, orange, green pepper, chopped small
handful of fresh spinach
2 tbsp. EVOO
1 tsp. dried garlic
15oz. ricotta cheese
1 egg
1 cup parmesan cheese
1 cup shredded mozzarella
pinch of salt & pepper
Directions
1. Slice zucchini thin. I used a Chef's Envy Food Slicer to get the zucchini sliced really thin. Set aside.
2. Chop onion, mushrooms, zucchini and peppers. Julienne carrots.
3. Add 2 tbsp. of EVOO to a skillet. Put skillet on medium heat.
4. Add onion, carrot, mushroom, peppers, chopped zucchini, spinach and garlic to the skillet and allow to cook for 5 minutes. Mixing occasionally. Set aside to cool.
5. As veggies cook, add ricotta, egg, salt & pepper and parmesan cheese to a large mixing bowl. Mix until combined.
6. Once veggies cool, add them to the ricotta mixture and mix until combined.
7. Lay out your zucchini sliced. Add 1 1/2 tbsp. down the center of each slice. Roll. Continue until veggie and ricotta mixture is gone (About 16 rolls). Place each roll into a glass baking dish.
8. Top rolls with Nello's Sauce and mozzarella cheese.
9. Bake for 35-45 minutes at 325 degrees. Or until the cheese is melted and bubbly.
10. Serve with bread if desired. Enjoy!
The Ricotta & Veggie Zucchini Rolls and Nello's Marinara combined so well together. The zucchini was a great alternative to lasagna noodles. If you don't like zucchini, feel free to use lasagna noodles. I prefer the zucchini because the zucchini sliced aren't as heavy as the lasagna noodles. And, using zucchini is guiltless. All-in-all, a success! Very yummy and flavorful.
I had a lot of fun creating this recipe featuring Nello's Marinara Sauce. My favorite sauce on this planet. :) Thanks to Mr. Nello himself for allowing me to create recipes using his sauces! <3
I am a Mombassador for Nello's Sauce. I receive free sauce in exchange for recipes :)
~Melissa~
