Cheesy Zucchini Roses

Let me guess… by now, you’ve made about six loaves of zucchini bread, hid zucchini on the front porches of all of your neighbors, and your zucchini plants are still producing. What’s a cook to do? Try these Cheesy Zucchini Roses! Served with pasta and red sauce, the flavor combination is similar to lasagna. These zucchini roses freeze well, so stock up!

Ingredients (Makes 12 Single-Serving Roses)

1 medium zucchini (about 12 inches)

2 cups low fat ricotta cheese

1 egg

1 cup shredded mozzarella cheese

2 tablespoons finely chopped fresh mint

1/2 teaspoon ground pepper

1/4 cup shredded parmesan cheese

Cooked pasta for serving (I used a box of rotini)

Red sauce for serving, such as Roasted Garlic Tomato Sauce

Directions

Step 1) Combine ricotta, mozzarella, egg, mint, and pepper in a mixing bowl. Divide mixture between 12 large foil muffin cups.

Step 2) Use a vegetable peeler to peel long lengths of zucchini. Stack 4 – 6 peels together and roll into a rose shape (easy!).

Step 3) Set one zucchini rose in the middle of each foil muffin cup, pushing the zucchini about 1/2 inch into the cheese mixture.

Step 4) Sprinkle zucchini roses with parmesan cheese.

Step 5) Bake Cheesy Zucchini Roses on a large baking sheet in a preheated 400 degree oven for 30 minutes.

Step 6) If freezing, allow to cool completely before placing Cheesy Zucchini Roses (don’t remove the foil muffin cups) in freezer containers. If serving immediately, loosen edges of foil muffin cups and remove Cheesy Zucchini Roses with a large serving spoon. Place atop pasta and red sauce, or serve as desired.