FOOD!!!!!!!

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Zucchini Ricotta Rolls - Vegetarian Lunch / Dinner / Appetizer Recipe
Ingredients: • 4 zucchini’s I would slice 5 just to be safe • light drizzle of olive oil or any oil • ⅓ cup fresh ricotta 1/2 cup is also fine but you may have leftover filling • 1 large egg (optional) • ⅓ cup grated parmigiano cheese • 3 basil leaves or to taste optional • pinch of salt to taste • 1 cup marinara sauce • ⅓ cup mozzarella (measure with your heart) Instructions: • Pre-heat oven to 400F. Wash the zucchini, pat dry and cut the ends. Cut each one into 4 slices. For the two end pieces we also like to cut a bit from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes. • Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until the
fish fillets with lemon wedges and parmesan cheese
Used to eat these by the handful growing up! Now my grandkids do!
Used to eat these by the handful growing up! Now my grandkids do!
You Heard It Here First: Tuscan Butter Is Our Favorite Topping For Salmon
Not to be dramatic, but this recipe is life-changing. #healthyrecipes #easyrecipes #weeknightdinners #salmon #tuscanbuttersalmon #delish
Easy Zucchini Recipes, Zucchini Tomato, Zuchinni Recipes, Roasted Vegetable Recipes, Vegetable Side Dishes Recipes, Easy Zucchini, Best Appetizer Recipes, Oh My Goodness
Oh my goodness! I made this recipe for a potluck, and it was wolfed down in no time