Zucchini Lasagna Roll Ups with Spinach and Artichokes
Let stand for 30 minutes to let some of the water out, then thoroughly pat dry both sides with paper towels. Brush both sides with the olive oil and roast for 15-18 minutes or until zucchini loses some of its thickness and is soft. Bake, uncovered, for 20-25 minutes or until filling is heated through and cheese is melted. 2-2½ pounds zucchini, trimmed and sliced ¼" thick with mandoline slicer. 1½ cups ricotta cheese
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