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These are like mini lasagna roll-ups, but prettier and carb-free! They’re a great way to add a lighter option to a melaveh malka or dairy dinner for those who want to watch their calorie intake. But trust me, these will go over well with everyone!
26 ounces marinara sauce, such as Tuscanini
1 large zucchini
1 large yellow squash
1 long, thin eggplant
1 teaspoon Gefen Oregano or other dried oregano
1/2 teaspoon Gefen Basil or other dried basil
1 pound farmer’s cheese
8 ounces shredded light Muenster cheese, divided
Preheat oven to 350 degrees Fahrenheit.
Pour one cup marinara sauce into a baking pan, covering the bottom of the pan in a thin layer.
Using a mandolin or a regular wide peeler, slice/“peel” the zucchini, yellow squash, and eggplant into long, thin strips, with the peel remaining along the outer edge. You should get eight to 10 strips from each vegetable.
In a bowl, combine oregano, basil, farmer’s cheese, and three-quarters of the Muenster cheese.
On a work surface, lay out one strip of zucchini and place a heaping tablespoon of the cheese mixture at one end. Roll up tightly and place in the baking pan. Repeat with all remaining vegetable strips and cheese mixture.
Pour marinara sauce over the roll-ups, just to cover lightly (some sauce will be left in the jar). Top with remaining Muenster.
Cover baking dish with aluminum foil and bake for 25 minutes.
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Great for Pesach