Zucchini Rolls with Ricotta
40
Minutes Prep Time
0
Minutes Cooking Time
40
Minutes Total Time
4
Serves Servings
Ingredients
- 1 Pkg. of Harvest Fresh Zucchini Sheets
- 9 oz Ricotta cheese
- 3 Tbsp. Parmesan cheese, grated
- 3 Tsp. Olive oil
- 2 Tsp. Parsley, chopped
- 2/3 Tomatoes, sliced
- Salt and pepper, to taste
Directions
- Pour about 1/2 tablespoon olive oil in a large, shallow dish and season with salt
- Layer zucchini slices closely together in the dish and brush with more olive oil, sprinkle some salt Repeat with remaining zucchini slices. Set aside to marinate for 10 to 15 minutes.
- Combine ricotta cheese, Parmesan cheese, and parsley in a bowl; mix well. Season with salt and pepper.
- Drain zucchini from marinade, remove excess oil and salt. Transfer zucchini slices to a cutting board. Spoon 1 teaspoon of ricotta mixture onto the top edge and roll up.
- Repeat with remaining zucchini slices and filling.
- Slice tomatoes and lay flat on plate, place zucchini rolls stuffed side down. Garnish with topping of your choice.
What You Need
