Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
5-6 Medium Zucchini or Summer Squash, sliced thin lengthwise
4 oz. Whipped Cream Cheese
4 oz. Ricotta Cheese
1/2 teaspoon Garlic Powder
1/4 teaspoon Red Pepper Flakes
1/2 teaspoon Oregano
1/2 teaspoon Parsley Flakes
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
12 oz. Tomato Sauce (I used jarred Rao's Tomato Basil)
1/2 cup Shredded Italian Cheese (I used Parmesan & Mozzarella Blend)
Olive Oil
Grill the zucchini on the BBQ (or Foreman Grill) till bendy and tender. Cover and let sit till cool enough to handle.
Mix cream cheese and ricotta cheese together with seasonings. Pour about 1/2 of the sauce into the bottom of a Pyrex casserole dish. Spread each piece of zucchini with a tablespoon or so of filling. Roll them up like a pinwheel. Place on sauce base.
Spoon remaining sauce on each assembled zucchini roll and top with shredded cheese.
Bake at 350 for 30 minutes (covered with foil.) Remove foil for last 10 minutes of cooking.
This dish is for my OH pal Susan C. who had something similar to it at a restaurant and inspired me to come up with this dish. I hope you enjoy my rendition.
More Eggface Pasta-less Alternatives:
Shelly's Grilled Veggie Lasagna
Shelly's Pesto Chicken and Veggies
Shelly's Chicken Cacciatore with Beans
