cup garlic-herb spreadable cheese
Wash and dry the three zucchinis. Slice lengthwise into long strips, discarding the outermost pieces of skin. You should be left with 15 slices.
Place the strips onto a baking sheet and coat with a bit of olive oil on each side. Season with salt to taste.
Over medium heat, grill each section until golden brown on each side (about 3-4 minutes.)
When ready, remove from heat and let cool over a baking sheet.
Once cold, place a half tablespoon of herb cheese on one end of each zucchini slice. Roll the strips of zucchini closed and secure with a toothpick.
Serve immediately or keep chilled until ready.
- These rolls can be prepared the day before to save time.
More About This Recipe
- A few weeks ago I had the opportunity to attend the wedding of one of my college friends. During the reception, this delicioso appetizer was served made from grilled zucchini. The mother of the bride had prepared them and explained to me how fast and easy they are to make-I decided that this was the perfect recipe for sharing with you all. I hope you have the chance to prepare them yourself either for a wedding or your next special occasion.
43 Zucchini Dinner Recipes
If you have an over abundance of zucchini from your garden, try a few of these 43 zucchini dinner recipes. This list has several different ways to use this summer squash for main dish recipes with zucchini. Many of these recipes freeze well, so you can enjoy your harvest long after the season is over.
During the late summer, we eat zucchini everything. I'm always looking for zucchini dinner ideas for new ways to eat this versatile summer squash.
Our favorite way to eat zucchini is in a zucchini bread. But one can only have so much zucchini bread as it's not exactly healthy.
I like lighter meals for summer, and these zucchini main dish recipes are perfect. There are several unique zucchini dinner recipes here, so you're sure to find one that your family will love.
Low-Carb Zucchini Lasagna Roll-Ups
Healthy Vegetarian Zucchini Lasagna Roll-Ups stuffed with ricotta, parmesan and mozzarella cheese. These tasty zucchini rolls present very well and make a tasty light low carb and gluten free dinner.
Zucchini makes it super easy to transform any dish into a lighter, healthier alternative. Zucchini is the perfect replacement for pasta because it&rsquos very easy to shape and becomes soft when cooked.
Today, we are transforming zucchini into lasagna and rolling them up with creamy ricotta, parmesan, marinara sauce and lots of mozzarella cheese. If you&rsquod prefer not to serve these as rolls, you can always just lay the zucchini flat in the pan and layer the cheese and sauce like a regular lasagna. Also, if vegetarian is not your thing, you can also use meat sauce and transform these lasagna rolls into meaty dinner too!
Here are a few tips to make the perfect zucchini rolls!
- To make perfect zucchini rolls, the zucchini should be sliced into very thin 1/8th inch slices. You can do this by hand or use a mandoline slicer. Please watch the video below to see how I sliced them with a knife.
- To draw all the water out of the zucchini so you don&rsquot end up with water lasagna, the zucchini is first roasted in the oven for 15 minutes. This step also helps soften it and make it easier for rolling.
HOW TO MAKE ZUCCHINI LASAGNA ROLL UPS
We start by whipping out our mandolin and slicing up a bunch of zucchini, lengthwise. If you don’t have a mandolin, please grab a sharpened knife.
Salt the zucchini slices and set them aside while you work on the filling. This step is important for removing the excess water from the zucchini.
Next step is making the ricotta filling, which is a basic lasagna filling that includes ricotta, parmesan, eggs, some garlic, prepared baby spinach, herbs and seasonings.
Finally, you spread the ricotta filling onto a zucchini “lasagna noodle”, roll it up, set in a baking dish over tomato sauce (or marinara sauce), cover in more tomato sauce and cheese, and pop it in the oven to bake.
Your (our) low carb dreams have come true.
Zucchini Lasagna Roll Ups
Yield: 6 servings
prep time: 45 minutes
cook time: 45 minutes
total time: 1 hour 30 minutes
Swap out the lasagna noodles for zucchini – it’s LOW CARB and you won’t miss the noodles at all! I promise! You can even make this ahead of time – perfect for feeding a crowd or for packing leftovers for work the next day!
- 3 large zucchini, trimmed (about 4 pounds), sliced lengthwise into 24 ⅛-inch-thick strips
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 3/4 pound ground Italian sausage, casing removed
- 1 cup part skim ricotta cheese
- 1/3 cup freshly grated Parmesan
- 1 large egg
- 1/4 cup chopped fresh basil leaves
- 2 cloves garlic, minced
- 1 1/2 cups marinara sauce, divided
- 2 cups shredded mozzarella, divided
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon salt let stand 15 minutes.
- Heat olive oil in a large skillet over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks drain excess fat.
- In a medium bowl, combine sausage, ricotta, Parmesan, egg, basil and garlic season with salt and pepper, to taste.
- Preheat oven to 400 degrees F.
- Spread 1 cup marinara sauce sauce onto the bottom of a 1o-inch oven-proof skillet set aside.
- Spread 1 tablespoon ricotta mixture evenly along each zucchini slice sprinkle with 1 tablespoon mozzarella cheese. Roll up and place in the prepared skillet repeat with remaining zucchini slices and filling. Top with remaining 1/2 cup marinara sauce and sprinkle with remaining 1 cup mozzarella.
- Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
- Serve immediately.
Did you Make This Recipe?
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Cheesy Stuffed Garlic Butter Crescent Rolls
Nudged alongside a warm winter soup, there’s nothing better than fluffy bread pulled fresh from the oven. Usually, I’ll just serve my favorite soups (Curried Butternut Squash and Creamy Broccoli Cheddar) with a hunk of French bread and a salad. But, I think I’ve found something even better to appeal to the cheese-lover in me! (And all of us.)
These soft, golden crescent rolls stuffed with mozzarella make a cheesy, oh-so easy side to any meal. In addition to soups, I’ve served them up with roasted and grilled meats, salads, stuffed peppers and pasta dishes. Just to name a few weeknight favorites!
These little cuties are so simple to create, too – and would be fun for the kids in your kitchen! Just separate your crescent rolls into triangles on a floured surface, and brush them with a garlic butter. (If you’re short on time, you can use 1/4 tsp. garlic powder instead of freshly minced garlic.) Add half a string cheese to the widest end, roll up and tuck in the sides so all that cheesy goodness doesn’t escape! Brush on a bit more butter, then bake until golden and gorgeous.
Just 10 minutes and 5 ingredients is all you need! You have no excuse not to bake up these beauties, so grab your ingredients and get to cookin’. You’ll love these!
Posted By Savita
Eggplant Rollatini, it's Sunday!
Eggplant Rollatini is one of my favorite summer dinner. When summer starts giving away loads of plum eggplants. I start craving for this lightened-up eggplant casserole.. more than ever.
Traditional Eggplant Rollatini or rolatini (if you prefer to call it so) is prepared by shallow frying thin sliced breaded eggplant (like Eggplant Parmesan), then stuffed with ricotta cheese and rolled. Resulting eggplant rolls are then baked over bead of flavorful tomato sauce (like lasagna). Sometimes also topped with mozzarella cheese.
Eggplant Rollatini makes a great low-carb alternative to lasagna. I also like to keep preparation lite by grilling or roasting eggplant instead of breading and frying. The recipe is completely vegetarian, and every bite just melts in mouth. So delicious and lite that it is perfect for meatless Monday dinner. (hint hint)
So, what are we waiting for?! Let's make some Eggplant Rollatini!! Shall we?!
Oh, forgot to share. You can prepare eggplant rollatini completely in oven or all the way on grill too. I have shared instructions for both.
I bet you know by now that someone looves Eggplant. :) Ratatouille or Skinny Eggplant Parmesan, Or Roasted Eggplant Pasta are some of my other favorite homemade eggplant dinners.
If you don't like eggplant (just in case), I must tell you that Vishal (my dear husband) does not like eggplant either. Yet, he ate a plate-full of Eggplant Rollatini. With impressive and delicious layers of grilled eggplant, goat cheese, herbs, and zucchini noodles in a garlicky tomato sauce. This humble casserole tastes like a 5-star restaurant meal.. only less expensive, healthier, and way more delicious.
Grilled or Roasted Eggplant (instead of fried):
Like I said, traditionally Eggplant Rollatini is breaded and shallow fried. When I have access to grill or even a cast iron grill pan.. I lightly oil and season the eggplant slices and grill until nice grill marks appear and eggplant is soft but not mushy. This keeps dish lite, low in carb and oil, and of course easy to cook. For these pictures I used cast iron griddle. When not in mood to grill, I just saute these in pan with lite drizzle of oil. Cooking eggplant makes it soft and easy to roll just like lasagna sheets.
Note: You can also roast eggplant in oven. Pre-heat oven at 350 degrees Fahrenheit. Arrange eggplant slices on parchment lined sheet tray, drizzle with oil and sprinkle some salt. Cook for 10-12 minutes or until eggplant slices are soft.
Filling - Herbaceous, Veggie-licious, and Delicious:
Filling of Eggplant Rollatini recipe is my favorite part. Traditionally these rolls are famous as eggplant ricotta rolls but I like the flavor of goat cheese better. By all means if you want to use ricotta, go for it. I'm fan of tang of goat cheese with buttery eggplant. Herb goat cheese gives this Italian dish a little Mediterranean flair.
To make eggplant rolletini filling still low-carb, I also layer some zucchini noodles with goat cheese. When dish goes in oven, zucchini noodles cook al-dente with heat of tomato sauce and eggplant. No one will judge the sneaked-in serving of veggie inside a cheese-filled roll. It makes it filling, a complete meal in itself.
Traditionally, beaten egg is mixed in cheese. I find it absolutely unnecessary. If eggplant is cooked and pliable , it holds on to cheese filling very nicely. There is no need to add egg.
If you stick to the recipe, it can easily fit in your skinny eggplant rollatini recipe book.
Okay, let me sum-up, what makes this recipe - skinny, healthier, and perfect for summer?:
1) Low-carb (almost carb free) alternate to wheat lasagna roll ups.
2) Filled with tangy goat cheese and zucchini to make a complete filling vegetarian meal.
3) Grilled eggplant instead of fried - save calories, keep it low-carb, low-oil, yet delicious with charred smokey grill flavor.
4) Last but no way the least - the best way to use last load of summer eggplant and zucchini.
To make Eggplant Rollatini, I start by slicing eggplant into thin slices. I grill eggplant with some oil and salt until it gets nice grill marks and is pliable. While eggplant gets ready, I mix the filling of goat cheese and herbs. Also, coarse grate or spiralize zucchini.
I add the tomato sauce ingredients in sauce pan, stuff each eggplant with goat cheese mixture, roll and top on sauce with seam side down. I bake it for 15 minutes, then dust resulting eggplant rolls with mixture of Parmesan and herbs. 5 minutes uncovered in oven until top is crisp brown.
That's it! Eggplant Rollatini is ready to serve!
You can easily make this recipe gluten free by skipping the breadcrumbs from Parmesan topping. Honestly, even in these pictures I topped half of eggplant rolls with parmesan-breadcrumbs and half with just parmesan. Both tasted equally amazing.
If you ask me, I eat 2-3 pieces of eggplant rollatini and I'm full. 1-2 slices of grilled bread on side are great to scoop flavorful tomato sauce. So, here are my 3 favorite serving suggestions:
1) Serve as Main Course with side of bread or salad.
2) Serve on side of a meat main course such as grilled chicken.
3) Serve as an appetizer.
Honestly, no matter how you serve it.. I can tell you that this easy eggplant rollatini recipe will be your next favorite Italian vegetarian family meal. Bring home some eggplant or pick some from garden, let's serve Eggplant Rollatini for meatless Monday!
- 1 ½ pounds zucchini, halved
- 1 ½ cups dry bread crumbs
- 2 ounces shredded Cheddar cheese
- ¼ cup minced onion
- 2 tablespoons chopped fresh parsley
- 1 ¼ teaspoons salt
- ¼ cup grated Parmesan cheese, divided
- 2 eggs, beaten
- 2 tablespoons butter, diced
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes drain. Scoop out the flesh of the zucchini, making a 'boat'.
In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
Endless flavor combos for savory satisfaction
One of the things I love most about these savory bread recipes is that they’re so diverse and easy. Add ins can range from a handful of seeds to heaps of vegetables and spices that create truly unique loaves.
Here are some of the delicious ways to create savory bread recipes:
- Cheese, cheese, cheese!
- Fresh or dried herbs
- Chopped aromatics like onions and garlic.
- Vegetables like squash, carrot, potato, and more.
- Chopped, cooked meat like bacon or sausage
- Flavorful liquids like dairy, stock, beer, and more.
It’s easy to imagine how good savory bread recipes can bring unique flavor to your meals. Below you’ll find a collection of delicious ideas, some from me, and many from other talented bloggers around the web. Together we’ve created a list for you to find perfect bread for your next meal.
Saturday, February 27, 2021
Hearty Cassoulet in the Instant Pot
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I buy dry beans because I know they're good for us, but I rarely remember to pre-soak them prior to using. (I can easily remember to set the eggs and cream cheese out to come to room temperature before making a cheesecake so I suspect it's a matter of priorities, not organizational skills.)
I teach Instant Pot classes, and for my All-in-One-Instant-Pot class I want recipes that can cook all together and create a full meal with a single cooking session. This one fits the bill. Add some bread and a salad if you like, or just dig in to a bowl. Other recipes on this site from that class are my Instant Pot Spaghetti and Meatballs or my Turkey and Wild Rice Meatloaf with Sweet Potatoes.
Pin for later!
When I saw this recipe* (more on that in a bit) I noticed that it called for BOTH pre-soaking the dried beans AND a relatively long cook time. I wondered if it was truly necessary to pre-soak when the cooking time should be sufficient to fully cook the dry beans.
I decided to experiment and do half a bag of beans with a quick soak and leave half a bag of beans dry, then make two batches of this recipe--one with each kind of bean. Full disclosure--my daughter suggested this and she's a smart cookie (as well as my Producer for my online cooking classes). Having my college kids home "at school" instead of away at school is mostly a very nice situation.