Ricotta & Veggie Stuffed Zucchini Rolls Featuring Nello's Marinara Sauce

 

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

1 Jar Nello's Marinara Sauce

 

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 :)

 

BUY NELLO'S

 

~Melissa~