When my daughter and son-in law decided to become full time vegetarians, I was a little worried. Not that I dislike vegetarian food or feel that it is not a good option for people. I often choose meat free meals. I was just concerned that I wouldn’t be able to provide enough protein in the weekly dinners I made for them. And since they had a very active growing girl, I definitely wanted to provide enough protein when we ate our meal together. Of course, it was essential to include food items that a little kid would like. But hey, I love a good challenge…

Well, the grandkid loves dairy products. And, zucchini was a vegetable that she ate without too much fuss. So I thought of zucchini rolls stuffed with ricotta; it fit all of the criteria. Most versions have tomato sauce similar to spaghetti sauce. But the kid wasn’t big on tomato sauces. Fresh tomatoes, yes, but not sauce. This version of stuffed zucchini rolls is a variation from a recipe I found in Eating Well magazine quite awhile ago.

I especially like the fact that this casserole can be made ahead of time. I have made it, assembled it, and refrigerated it in the morning for a dinner-time meal. Just be sure to cover the casserole tightly with plastic wrap so it doesn’t dry out. It is best to let it warm up on the counter for an hour or two prior to baking.

I found that my serrated bread slicer knife was great for making somewhat even slices about 1/4 inch thick. Then I spritzed the slices with cooking oil spray and sprinkled granulated garlic lightly over top. I broiled the zucchini slices on one side rather than baking them to provide a roasted flavor. The zucchini was soft enough to roll, but not mushy or soggy. I chopped up the smaller slices and added them to the ricotta filling, along with the fresh spinach.

After spreading the ricotta-spinach mixture on the zucchini planks, I rolled them into spirals. Then I sprayed the casserole dish with cooking oil spray and snugged the rolls into place. Finally, I sprinkled freshly grated parmesan over top to ensure even browning and to enhance the flavor with a little caramelized crust.

I like to serve this with couscous salad, or sliced fresh tomatoes for a satisfying and fulfilling meatless dinner.

Pesto Zucchini Rolls

3-4 large zucchini, trimmed
¼ teaspoon kosher salt
¼ teaspoon ground pepper
¼ cup pesto
2 cups fresh baby spinach, chopped
1 cup part-skim ricotta cheese
3 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon granulated garlic
2 tablespoons chopped fresh basil, optional

Coat 2 large rimmed baking sheets with cooking spray or line with parchment.

Slice zucchini lengthwise into 1/4-inch-thick strips. You should have about 16 full strips, plus some smaller, mis-shapen ones. Place the slices on the prepared baking sheets. Lightly coat with cooking spray and sprinkle with salt and pepper. Broil on one side. Set aside to cool slightly. Select 16 large, good pieces for rolls; chop up extra smaller slices.

Preheat oven temperature to 350°F.

Combine ricotta, Parmesan, chopped spinach, Italian seasoning and garlic in a medium bowl. Add in the chopped broiled zucchini pieces. Spread the ricotta mixture on each zucchini slice. Roll up the slices and place them in the baking dish, seam-side down. Sprinkle with additional parmesan and bake until hot and bubbling, 20 to 25 minutes. Garnish with fresh basil, if desired.