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Here’s What You’ll Need

Four medium zucchinis

2 cups (450g) marinara sauce of choice

¼ cup (35g) mozzarella cheese

⅛ cup (10g) Parmesan cheese

salt and pepper

Filling:

Ten sundried tomatoes packed in oil

1/2 cup raw cashews

¼ cup (12g) chopped parsley

4 tbsp. Parmesan cheese

1 tbsp. lemon juice

Three cloves garlic

Side green salad:

4 cups (300g) lettuce

4 cups (300g) vegetables of choice

4 tbsp. Salad dressing of choice

Make It

Preheat the oven to 350°F (180°C). Slice the zucchinis lengthwise into long, thin strips. Sprinkle each slice with a little salt and place onto a baking tray lined with a paper towel. Set aside to allow the salt to extract any excess water from the zucchinis.

Place the sundried tomatoes, cashews, chopped parsley, Parmesan, lemon juice, and garlic cloves into a food processor. Season to taste with salt and black pepper and pulse to a rough consistency.

Pour 2 cups of marinara sauce into a cast iron or oven-proof pan and set aside.

Pat off excess water from the zucchini slices. Spread out 2-3 tablespoons of the filling along each of the zucchini slices. Roll up the zucchini with the filling and place it into the cast iron pan. Repeat this process until all the zucchini slices are filled.

Sprinkle with Parmesan and mozzarella. Place the pan into the oven and bake for 35-40 minutes or until marinara sauce is bubbling in the middle.

Serve with a side green salad of your choice.

This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing

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