I have another recipe with zucchini, although I know the summer is about to end or finally ended. No more zucchini growing out of anyone’s ears! But this one is quite a catch, especially for you who are trying to do low carb diet or keto.
I don’t have mandolin so I just use vegetable peeler for this and because they ended up being too thin so I stack two or three slices (or should I say peels) of the zucchini, so they are strong enough to hold the fillings. Just remember not to peel the middle seeded part of the zucchini, cause they are no good, too watery to cook.
If you are using mandolin, you can slice up the zucchini and bake them for about 10 minutes in 400F pre-heated oven, so the zucchini slices can be flexible enough to roll. But not having the mandolin saved me some time to skip this step.
So I hope your summer was great and looking forward for pumpkin spice latte for the fall!
Ingredients:
1 tbsp olive oil
1 lb of ground turkey
3 cloves garlic -minced
16 oz of part skim ricotta
1 egg
1/2 cup of mozzarella -grated
1/3 cup of parmesan -grated
1 tbsp Italian seasoning
4 tbsp fresh basil -chopped
Salt and pepper
1 1/2 cups of marinara sauce
1/2 cup of mozzarella -grated
3 tbsp parmesan -grated
4 medium zucchini -sliced thinly with vegetable peeler
Instructions:
- In a medium skillet over medium high heat, cook the ground turkey in olive oil, season with salt and pepper, then add minced garlic at the last minute, allow to cool a little bit.
- In a large bowl, combine together the ricotta, parmesan, mozzarella, egg, cooked turkey, basil, Italian seasoning, set aside.
- Smear one cup of marinara sauce in the bottom of your favorite baking dish. (Large enough to fit the zucchini rolls)
- Pat the zucchini dry with a paper towel then lay 2 to 3 slices out on a work surface. Then spoon a heaping tablespoon of the ricotta filling onto one end, then gently roll the zucchini up.
- Place rolls on sides (see pict) or seam side down in the baking dish, keeping them close together. Repeat with the remaining zucchini and ricotta.
- Add about a tablespoon of marinara sauce on top of each roll, and followed by a sprinkle of mozzarella and parmesan cheese. Bake for 20 minutes or until the cheesy top melted in 400F pre-heated oven.
- Let it cool for 5 minutes before serving. Enjoy!