Zucchini Rolls Stuffed With Spinach Pine Nuts Cheese Food

ZUCCHINI ROLL-UPS

Steps:

• Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish., Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

PROSCIUTTO-AND-CHEESE-FILLED ZUCCHINI ROLLS

Steps:

• Preheat the oven to 350 degrees F and line a standard-size rimmed baking sheet with parchment. Spray the bottom and sides lightly with cooking spray. Set aside.
• Shred the zucchini on the large holes of a box grater, then transfer to a large bowl. Sprinkle with a good pinch of salt and several grinds of pepper and toss well. Let sit until softened and starting to release some of its natural juices, about 5 minutes. Transfer the shredded zucchini to a clean kitchen towel or damp cheesecloth, then squeeze out as much excess liquid as possible. Reserving the liquid for another use (see Cook's Note), wipe out the large bowl.
• Whisk the eggs, 1/3 cup of the Parmesan, 1 1/2 teaspoons salt and several grinds of pepper in the same large bowl until combined. Stir in the zucchini until evenly dispersed throughout the egg mixture. Transfer to the prepared baking sheet, spreading the mixture into a thin, even layer. Bake until just set and opaque (there shouldn't be any browning), about 20 minutes.
• Let it cool on the baking sheet for 5 minutes, then invert onto a clean kitchen towel (not terry cloth) and carefully remove the parchment. Starting at one of the longer ends, roll up the egg-zucchini shell and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool to room temperature, about 30 minutes.
• Meanwhile, stir the cream cheese, scallions, a good pinch of salt and remaining 3 tablespoons Parmesan in a small bowl until smooth and combined. Set aside at room temperature until ready to assemble.
• Unroll the room temperature egg-zucchini shell, then use an offset spatula to spread on the cream cheese mixture into a thin, even layer. Next, lay the prosciutto slices down on top in an even layer (the cheese should be almost completely covered). Reroll tightly without the towel. Refrigerate until chilled through, at least 30 minutes and up to overnight.
• When ready to serve, use a sharp chef's knife to slice crosswise into 1/2-inch-thick pieces.

GRILLED ZUCCHINI ROLLS WITH HERBS AND CHEESE

Steps:

• Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides. Season with salt and pepper. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender.
• In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork.
• Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice. Top with a few spinach leaves and 1 small, or half of a large basil leaf. Roll up and place seam side down on a platter. Repeat with the rest of the zucchini slices.

ZUCCHINI STUFFED WITH WILD MUSHROOM AND PINE NUT QUICHE

Steps:

• Wash and slice zucchini into 1-inch thick rounds. Scoop out the center with melon baller, trying to remove as much flesh as possible without puncturing the bottom. Set the hollow zucchini on a baking sheet with parchment paper.
• Sauté onions in butter until light brown. Add sliced mushrooms, and cook over medium high flame until soft. Add wine, chicken stock, if using, salt, and pepper and cook until liquid is evaporated and set aside.
• Whisk eggs and milk until smooth. Fill zucchini with a little mushroom mixture, pine nuts, and fill to top with egg and milk mixture. Top with cheese and bake in a preheated 350 degree F oven for 15 minutes, until the cheese browns.

ZUCCHINI ROLLS STUFFED WITH SPINACH, PINE NUTS & CHEESE

Steps:

• Zucchini -- I used a mandolin to slice mine, but you can easily thin slice them by hand. Cut off each end, leave the skin on but thin slice. About 1/4" thick. The two sides with the outer skin, just throw out. You should get about 8 slices per zucchini, it really depends on the size.
• Blanching -- I do this the easy way. A small pie plate, 2-3 tablespoons of water and put the zucchini in, 1 layer at a time, cover with plastic wrap and put in the microwave for about 1 minute. Remove to a paper towel lined plate to dry. This light cooking in the microwave will soften the zucchini and make them easy to roll. Lightly cook all the zucchini slices. Let them all dry off well and cool.
• Filling -- Mix the olives with the goat cheese and a pinch of pepper, just use a fork it works best. Spread the zucchini slices with goat cheese, top with nuts and then a few spinach leaves.
• Roll -- Roll the slices up tight and secure with a toothpick.
• Dredge -- Mix the flour with the red pepper, salt and pepper. Dredge each zucchini roll in the flour until lightly coated.
• Saute -- In a large non stick pan (preferred), heat the oil to medium / medium high heat and saute the rolls until golden brown on all sides. Remove to a plate lined with a paper towel to drain.
• Serve -- I like to serve these with a warm marinara sauce.