At long last! The recipe is up just as we are polishing off ALL of the leftovers :) Funny story about leftovers... apparently I've been completely spoiling Wes, because when I told him that this was what was for dinner the second night in a row, he actually couldn't believe it, and the look on his face was pure confusion. "Haven't you ever had leftovers?" Just not recently, I guess! The beauty about this recipe, and probably all lasagna like recipes, is you can heat and reheat, and its like you just made it fresh, if not better! Definitely adding this to the rotation! I hope you enjoy!
| Ingredients: 4 large zucchini (approximately 2 lbs) 8 oz frozen chopped spinach 6-8 ounces (a 14 ounce can drained) artichoke hearts 1/2 cup mozzarella cheese, shredded 1.5 cups ricotta cheese 1 cup good quality marinara sauce 3 garlic cloves 1-2 tablespoons olive oil 1 tsp kosher salt 1 tsp black pepper 1 tsp red pepper flakes 3 tbsp fresh basil, chopped fine 3 tbsp flat leaf parsley, chopped fine | Preheat the oven to 425 degrees. Trim the ends off of the zucchini, and using a 1/4" mandolin slicer, slice into strips lengthwise. Arrange strips in a single layer on 2 cooling racks and place on baking sheets. Bake for 15 minutes until soft, but before they begin to get color. In the meantime, drain and rinse the artichokes, and rinse the spinach to thaw. In a towel or cheese cloth, drain as much water from the spinach and artichokes as possible. Once drained, finely chop and add to a large bowl. To the same bowl, add the ricotta, mozzarella, olive oil, garlic, salt, pepper, red pepper flakes, parsley, and basil. Stir well to fully combine. In a 10" x 10" baking dish, or similar size (mine was oval), add half of the tomato sauce to the bottom of the pan, and spread to coat. Once the zucchini has been removed from the oven and cooled enough to handle, spread approximately 1-2 tablespoons of the mixture on each zucchini noodle, spreading out over the entire noodle. Gently roll the zucchini up so that the rollup is thick, and the cheese mixture doesn't get pushed out of the rollup. Add to the baking dish, and continue until all of the noodles are gone, and all of the rollups are in the dish! Add the rest of the marinara sauce in dollops to each of the rollups, sprinkle a bit more mozzarella cheese over the top, and put back in the oven to bake uncovered for 20-25 minutes. Let rest for 5 minutes, sprinkle with additional herbs, and enjoy! |
RSS Feed