Zucchini rolls with ricotta and cottage cheese

Instructions

1. Ricotta Filling: Add all of the ingredients to a blender and blend until smooth. Pour into a bowl and refrigerate until ready to use.
2. Grilled Zucchini: Heat a grill or grill pan to medium high heat. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks. Spray with cooking spray or brush with oil both sides of the zucchini planks, then sprinkle with salt and pepper. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable. Remove from the grill and cool until they can be handled.
3. Preheat oven to 180 C.
4. Butter a 25 x 15 cm casserole dish or similar size with cooking spray.
5. Spread a 1/4 cup of the tomato puree evenly over the bottom of the dish.
6. Remove excess liquid off of the cooled zucchini with paper towels. Spoon about a tablespoon of the ricotta filling onto one side of the zucchini and spread it into an even layer.
7. Roll up the zucchini and place them seam side down in the casserole dish.
8. Top the zucchini rolls with the remaining tomato puree and shredded mozzarella cheese.

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Cheese and eggs, recipes for summer, Vegetables and site dishes
• Ingredient : Basil, Can tomatoes, Cottage Cheese, Garlic, Garlic powder, Ground black pepper, Mozzarella cheese, Parmesan cheese, Parsley, Red pepper flakes, Ricotta cheese, Salt, Zucchini