Zucchini Veggie Cream Cheese Roll Ups {Vegetarian}
Zucchini Veggie Cream Cheese Roll Ups {Vegetarian} using the new Rubbermaid® Brilliance™ storage containers, Bertolli® Basil Alfredo and Bertolli® Tomato Basil Tuscan sauces.
Course Main Course
Cuisine Italian
Servings 2
Ingredients
FOR THE GRILLED ZUCCHINI:
2Zucchinisliced into long strips & grilled
2Yellow Squashsliced into long strips & grilled
2tbspOil (for the grill)
Salt & Pepperto taste
FOR THE FILLING:
1cCream Cheese (room temperature)you can also use the vegan variety
2tbspParmesanOR Vegan Parmesan OR Nutritional Yeast (optional)
1/4cMixed Peppers (red, yellow, orange or green)diced
2tbspFresh Italian Parsleychopped
FOR SERVING:
Bertolli® Tomato Basil Sauce
Bertolli® Basil Alfredo Sauce
Fresh Italian Parsleyfor garnish
Instructions
Preheat a grill or grill pan over medium high heat.
Slice the squash lengthwise into 1/4" long strips. Brush each side with oil and season with salt and pepper. Cook until one side has grill marks, flip and repeat.
Remove the squash to paper towels too cool slightly.
Meanwhile, combine the ingredients for the cream cheese mixture. Be sure it's at room temperature or it will be difficult to spread.
Spread a small amount of the cream cheese mixture onto the squash strips and carefully roll them, placing seam side down.
Place some of the tomato basil sauce down into your container and the rolled squash on top of it.
Top with the basil alfredo sauce and garnish with a sprig of fresh parsley.
Notes
BONUS RECIPE!Chocolate Energy Bites:In the bowl of a food processor, add 1/2 C of dates, 1/2 c of walnuts, 2 tbsp of cocoa powder, 1/2 tsp vanilla and a pinch of salt. Continue to process until it's a coarse crumb. Using your hands, mold into desired sized balls and refrigerate until ready to eat!