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!
1 medium zucchini (about 12 inches)
2 cups low fat ricotta cheese
1 cup shredded mozzarella cheese
2 tablespoons finely chopped fresh mint
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
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 4) Sprinkle zucchini roses with parmesan cheese.
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.