Stuffed Zucchini Ribbons
Italian inspired zucchini dish with cheeses and tomato sauce.
Equipment
- 1 wide vegetable peeler
Ingredients
- 4 Medium size Zucchinis
- 1 15 oz Container of Ricotta cheese whole milk or low fat
- 1 8 oz Bag shredded Mozzarella Cheese whole milk or low fat
- 1 1/4 cup shredded parmesan cheese plus a few tablespoons to spread on top at the end
- 1 egg
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 24 oz jar tomato sauce
- 3 tbsp tomato paste
Instructions
- Cut off end stem of fruit and use a flat peeler to make ribbons. Put ribbons in a strainer and salt to help remove water from the vegetable. After 30 minutes rinse and pat dry.
- Make cheese stuffing. Mix together cheese in a bowl with egg, oregano, salt and pepper.
- Mix jar of tomato sauce with 3 Tablespoons of tomato paste.
- Assemble the dish. Cover a rectangle baking dish with a layer of sauce. Put 3 strips of ribbons together and add a heaping tablespoon of cheese mixture. Roll up. Add to dish and continue until you run out of cheese mixture or zucchini strips.
- Bake for 20 minutes at 350 covered with foil. Uncover and pour a thin layer of sauce on top and bake another 25 minutes. sprinkle with shredded or shaved parmesan and serve.