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Italian Zucchini Rollatini

The cold, dreary weather just won’t leave here in Georgia and its starting to make me grumpy! Spring is supposedly here, but up until today, it hasn’t felt like it. I guess I shouldn’t complain since forecast for this weekend is lovely. It’s just that all this cold, grey, ickiness has caused me to crave cheesy filling comfort food (which is not helpful when you’re trying to be good). So this recipe was an attempt to indulge that craving without going completely over the top (that’s reserved for weekends).  While it’s not the lightest dish out there, it is less than 600 calories a serving and chock full of veggies and protein! Plus if the weather has you craving cheesy things as well, this will hit the spot!

Fair warning, this one takes a minute to put together. All the various saluting, veggie cutting and slicing, rolling and finally baking. I think this took me about an hour and a half from start to serving. That said, I really enjoyed the zucchini rollatini, as did the hubs. This is definitely one I’ll be making again.

Italian Zucchini Rollatini

1 jar Spicy Tomato Sauce
½ c carrots, minced
½ green bell pepper, chopped
3 Tbs olive oil
4 oz mushrooms
½ sweet onion, minced
3 cloves garlic, minced
½ lb ground turkey breast
Dash garlic powder, onion powder, black pepper, crushed red pepper, and fennel seeds
1 Zucchini
1 c part skim ricotta
1 c part skim mozzarella

Pre-heat oven to 350⁰.

In a medium sauce pan sauté the carrots and bell pepper in 1 Tbs of olive oil until carrots begin to soften. Add tomato sauce and reduce to a simmer.

Add 1 Tbs olive oil, onions and mushrooms to a large sauté pan over medium heat, cook for about 10 minutes. Add garlic and sauté for another 3 to 4 minutes. Set aside and allow to cool.

Combine the ground turkey and spices in a bowl and mix well. Drop into a large sauté pan with 1 Tbs olive oil (I just reused the same pan I cooked the mushrooms in) and break up with a fork as it cooks.

While the turkey cooks, combine the mushroom mixture, ricotta and 1/3 c mozzarella.

Using a veggie peeler, or a mandolin, thinly slice the zucchini into long strips – from end to end.

Pour a generous spoonful of tomato sauce into the bottom of a casserole dish.

Lay two to three (depending on the width) slices of zucchini on a cutting board, slightly overlapping an edge. Spread with a spoonful of the ricotta mixture and then top with some of the ground turkey. Roll and gently set into you baking dish. Continue until you’ve used all of you zucchini slices (I still had ricotta and turkey remaining, which I just spooned between the rows of rollatini). Top with the tomato sauce and mozzarella.

Bake for 20 to 25 minutes.

4 Servings: 1 Serving – (estimated) 531 Calories, 29.3 g Fat, 33.2 Carbs, 6.8 g Fiber, 36.4 g Protein