Italian Zucchini Rolls

These Italian Zucchini Rolls are a fresh, flavorful twist on classic Italian flavors. Layers of thin zucchini wrapped around a savory filling of ground meat, and creamy feta, topped with Tomato Basil Sauce and parmesan. It’s perfect for low-carb entertainment.

Italian Zucchini Rolls

Italian Zucchini Rolls

Ingredients:

• 1 large zucchini

• 1 cup mix equal parts ground chuck, ground chicken, and ground pork

• 1/2 cup of Emporium Selection Feta

• 2 tbs of sour cream

• 1tsp Italian Seasoning

• 1/4 tsp of onion powder

• 1 egg

• Priano Tomato and Basil Sauce (or spaghetti sauce)

• Emporium Selection Shredded Parmesan

• Thyme

Instructions:

Cut off each end of the zucchini.

Using a wide vegetable peeler slice zucchini into long ribbons.

Lightly salt a large piece of parchment paper.

Layer ribbons vertically on salt, slightly overlapping each ribbon.

Sprinkle with salt.

Refrigerate for 1 hour.

Drain the water.

Flip zucchini over onto dry parchment.

Refrigerate for an hour.

Brown meat in a tsp of oil with Italian Seasoning and Onion Powder. Set aside and allow to cool completely.

Mix Feta and Sour cream.

Remove the zucchini from the fridge.

2 inches from the bottom of your zucchini, add a 2-inch-wide stripe of cheese mixture.

Top cheese with meat.

Wrap the bottom of the zucchini over the cheese.

Using the parchment paper as a guide, continue rolling until you have a complete roll.

Refrigerate for 1 hour.

Add a thin layer of spaghetti sauce to a baking dish’s bottom.

Transfer the Zucchini roll into the dish.

Lightly add spaghetti sauce on top of the roll.

Top with shredded parmesan.

Bake 30-35 minutes at 350 degrees Fahrenheit.