This wonderful dish is at once light, delicious and awfully simple to make. It can be light based on what you choose to stuff the zucchini with - If you are thinking mozzarella, cream cheese, meat, or some other high calorie stuffing, think again - We had this dish at a local restaurant and even as we were eating it, I had resolved to make it. This falls under the gourmet category and certainly has the WOW factor when it comes to impressing your family, friends or a very special person in your life. So go ahead and give it a try - takes all of 30 minutes to make and the end result is most "appointing" - used as an antonym to disappointing :)
Ingredients
- 2- 3 medium sized fresh Zucchinis
- 1/3 cup of greek yogurt (I recommend Fage)
- 3 tbps of mascarpone ( entirely optional) Can be substituted with more greek yogurt
- 1 tbsp of Miscuglio (a fine blend of italian herbs and spices)
- Tomato Sauce - We made ours with diced tomatoes, garlic and some red chilies and italian herbs
- 2/3 cup of grated sharp cheddar cheese for topping before baking
- Olive oil for brushing
- Bread crumbs for sprinkling
Method
- Set oven to 400
- On the slicer side of the grater, make long thin strips of the Zucchini
- Arrange on a baking pan and gently brush with olive oil and bake for about 10 minutes
- In the meanwhile, prepare your baking dish
- Add the tomato sauce to the bottom of the dish and keep
- In a bowl, mix the yogurt and the mascarpone together along with the Muscuglio.
- Remove Zucchini from oven and let cool for a few minutes (else the yogurt will get liquify in the heat)
- Once cooled, add a tsp of he yogurt mix to one end of the strip and roll the zucchini as shown in the pictures
- Once all of them are made
- Place gingerly on the tomato sauce in baking dish
- Top with the smallest amount of break crumbs
- Add the grated cheese over the rolls
- Bake again at 400 for about 15 minutes
Serve HOT :)
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