FRITZ AND FONZI (and family) has added a photo to the pool:
6 medium zucchini
1 cup extra virgin olive oil combined with 2 tbsp Italian seasoning
1 small container ricotta cheese
1 cup shredded fontina (or other "sharp" Italian cheese)
1 cup shredded Parmesan
1 jar roasted red peppers, drained and blotted dry, sliced into about 1 inch squares
2 tbsp thyme
Salt and pepper
1 cup prepared spaghetti sauce ( I used tomato basil)
Preheat oven to 375 to bake them- but "technically" you can eat these cold as finger food without the spaghetti sauce...
Thin Slice zucchini lengthwise (I used a mandolin) - lightly salt then brush with herbed olive oil (olive oil with Italian seasoning) and griddle medium/ high for three minutes on each side, set aside to cool
Mix ricotta, shredded cheeses, thyme and pepper. Put in a ziplock bag with small hole in corner (or a pastry bag)
Coat bottom of baking dish/foil tray with spaghetti sauce
Lay zucchini strips out on plate and run a bead of cheese mix (about 1/2 inch wide) down center of strip. Place roasted red pepper on one end and roll from that end. Place finished rolls in tray (like in the picture)
After all are nestled in the pan, ready for their journey to the oven, sprinkle another 1/4 cup of Parmesan cheese on top.
Bake 20 minutes, broil 2 minutes to finish off the cheese on top nicely.
Let cool 5 minutes before serving. We used a big spoon- first we tried tongs bit that was not a good serving idea.
I made fresh red pepper pesto fettuccine as the "side"- this would be totally low carb without that...
via Recipes to Share Pool http://ift.tt/1Cwnr53
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