This is how we {zucchini} roll

Rollin’ rollin’ rollin’ into Monday with these ZUCCHINI ROLL-UPS. Remember how fun fruit roll-ups were as kids? I’m determined to believe this is the adult version. And this adult version tastes just like mom’s lasagna, but takes half the time and has half the carbs. Okay, I didn’t do the exact math, but I’m a firm believer these zucchini noodles win vs the average noodle. Read on to win the week with this one pan zucchini roll-up recipe.

Blink and summer’s over, right? Now that I’ve survived my first summer in Texas, it’s actually a sigh of relief to see temps back in the double digits. But I still have nostalgia for what summer means in the Midwest: like life itself was building up to the moment you could finally feel the rays of sunshine without being 3 layers deep in winter’s finest attire. And produce, so much fresh produce! Like endless zucchini and summer squash. Let’s all embrace that produce for this one last week of summer for a favorite of mine that is so simple, but tastes like you spent hours in the kitchen! Strips of fresh zucchini are seared to perfection then rolled up in creamy ricotta cheese (or cashew ricotta if you’re on that Whole30 train!) and then bathed in vibrant marinara bubbling with chunks of summer squash and portabellas for extra texture that won’t have you missing the meat…or the noodles!

This post is a shorty, just like this recipe, so we can all soak up those last rays of summer! Planning a garden for the new house and so excited for growing season to continue here in Austin! Bets on whether I can actually keep a garden alive? Stay tuned!

One Pan Zucchini Roll-Ups
Serves: 4-5

Ingredients:
– 2 zucchinis, thinly sliced length-wise
– 1 clove of garlic, minced
– 1 yellow squash, cut into 1-inch cubes
– 1 pint of portabella mushrooms, quartered
– 1 rcontainer of ricotta cheese (or make my cashew ricotta if Whole30 or dairy-free)
– 1 jar of marinara (I used Rao’s because it doesn’t have any sugar added)
– sprinkle of crushed red pepper
– optional: shredded mozzarella and fresh basil for garnish
– serve with strips of cauliflower pizza crust

Directions:
Step 1: Grill the zucchini strips by either 1.) heating a medium skillet over the stop top with olive oil or 2.) heating the oven to 350 degrees Fahrenheit and drizzling olive oil on a baking sheet. If using a skillet, place slices of zucchini in a single layer in the skillet, heating for a few minutes on each side until lightly browned and tender enough to roll up. If using the oven, bake for 15-20 minutes, flipping halfway through. Set aside to cool once done.
Step 2: Make the sauce by heating the garlic in the same medium skillet at medium heat with a drizzle of olive oil for :30 to a minute, until fragrant and slightly browned. Add the diced yellow squash and quartered portabellas to the pan. Saute for 5-7 minutes until tender and slightly browned. Add the marinara sauce.
Step 3: While the sauce simmers, make the zucchini roll-ups. Place a heaping spoonful of ricotta on each slice of seared zucchini, then roll up loosely and place in skillet with marinara sauce, seam side down. Continue to place the zucchini rolls in the marinara and then spoon a few more scoops of ricotta directly on top. Warm for a few minutes, covered. Season with crushed red pepper as well as optional shredded mozzarella and fresh basil leaves. Enjoy!