Zucchini Pinwheels with Ricotta & Chevre

 

• 4 cups tomato or meat sauce
• 3 medium organic zucchini, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1/2 cup chevre, softened
• 1/2 cup parmesan cheese
• 1/4 cup fresh basil leaves
• 1/4 cup fresh Italian parsley
• 1 tsp. Herbamare
• 1 egg  

Sprinkle zucchini slices with coarse salt and let sit about 10 minutes. Rinse well and dry slices. Place zucchini slices on parchment paper and bake at 350F for about 20 minutes. While baking, finely chop the herbs. Add the ricotta cheese, chevre and 1/4 cup of the parmesan. Cream well and beat in the Herbamare and the egg.

Take a slice of roasted zucchini, place a scoop of the ricotta mixture on one end and roll up. Repeat with remaining slices. Place a cup of sauce in the bottom of a 9'x13” baking dish. Place zucchini rolls on top and cover with remaining sauce.

Sprinkle with 1/4 cup of parmesan cheese and cover pan with foil. Bake at 350F for a half hour. Let sit ten minutes before serving. Enjoy! By: Sandy Pomeroy, Goodness Me! Cooking Instructor