Zucchini Veggie Cream Cheese Roll Ups {Vegetarian}

I can’t remember the last time I had so much fun preparing a recipe and these Rubbermaid® Brilliance™ Food Storage have very quickly become a favorite of mine in the kitchen.  I’ve just started food prepping and this seemed like a perfect opportunity to showcase how I personally use the containers.

The feature recipe of this post were these scrumptious Zucchini Veggie Cream Cheese Roll Ups.  Not a single one remained after the photos were taken.  Sooo good!  But before we get started on the recipes, let me tell you a bit about the products I used today.

I found the 10-piece premium Rubbermaid® Brilliance™ Food Storage container set at my local Scottsdale, AZ Walmart in the food storage aisle. Launched in 2016, there are so many things to love about these new, innovative containers.  It’s so easy to cook and store your meals for the week.  Perfect for make-ahead meal prep!

However, the most impressive feature to me, and what I feel sets them apart, were the locking, seal-tight and splatter-proof lids.  I mean, how can you beat the 100% leak-proof guarantee?  Aside from that, they are stackable as well as microwave, freezer and dishwasher safe.  The selling point for me was that these are stain-resistant.  So that tomato basil sauce we’ll be using won’t discolor the crystal clear plastic.

I also purchased the Bertolli® Tomato Basil and Basil Alfredo sauces while at Walmart.  For coupons on the products I’m working with today, be sure to take advantage of this Ibotta offer!

• $0.75 off any Bertolli pasta sauce variety at Walmart
• $2.00 off a single Rubbermaid Brilliance container at Walmart
• $5.00 off the Rubbermaid Brilliance 10 piece set at Walmart

So let’s get started with our main dish, shall we?

I chose to use both zucchini and yellow squash for color.  I don’t peel them, but using a sharp knife, slice 1/4″ wide strips.  Lightly oiled and seasoned with salt and pepper, I put them on a hot grill pan.  This serves two purposes. One, it precooks them and two, it softens them enough so that we can effectively roll them without difficulty.

The mixture is softened cream cheese, veggies such as red, yellow and green peppers, red onions, etc.  You could just do sweet corn and fresh Italian parsley…whatever you have on hand.

I take a few tablespoons of the Bertolli® tomato basil sauce and placed that it in the bottom of my mid-sized Rubbermaid® Brilliance™ container.  I spread each of the grilled strips with the veggie mixture and roll them up.  Top each of the rolls with a bit of the Bertolli® Basil Alfredo and finish with a piece of fresh parsley.

You can serve it with a salad as I have here, but wait…there’s more 🙂  I mentioned this post was about food prep, so let’s take a look at the versatility of the Rubbermaid® Brilliance™ containers.

I prepped an entire days worth of meals for myself and I love how these stack so beautifully.  When I am busy, it is so nice to just be able to grab my next meal without thinking about it and you can clearly see what is in each container. Prepping all of these took less than an hour.  My kind of cooking!

For starters, I created a super simple Strawberry Granola Overnight Oatmeal.  Since the containers are leak-proof, I can just grab and go.  This is nothing more than oats, almond milk, a prepared granola, maple syrup and of course, fresh strawberries.  Prep it the night before and it’s all ready for you in the morning!

Mid-morning, I get the munchies.  Don’t we all?  I usually reach for carrot sticks or celery with peanut butter.  You can find these little travel-sized peanut butter packs which are so convenient.

For lunch, I am all about the salad.  Spinach, romaine hearts, celery, carrots, peppers, garlic croutons and miscellaneous nuts and seeds I have around the house.  I often save these salad dressing packets from bagged salads I buy so that I can use them like this.

And finally, at the end of the day…my cravings are always chocolate.  These Chocolate Energy Bites are about as easy as it gets!  Walnuts, dates, cocoa powder and vanilla are pulsed in a food processor until they look like crumbs. Then, you just press them with your hands into a ball.

If you want a topping, do this now while they are still moist. I chose to do one with coconut shreds.  They almost have a brownie-like consistency (but are much healthier for you).

There you have it.  A full day of meal-prep made easy using Rubbermaid® Brilliance™ containers and Bertolli® Tomato Basil and Basil Alfredo sauces from Walmart.  The possibilities really are endless. Maybe we’ll do this type of post again using the same set of containers.  It was a lot of fun!

If you are a fan of basil, be sure to pick up these two sauces – the basil alfredo was amazing 🙂  Don’t forget your .75 coupon on these sauces with the Ibotta offer.

If you make any of these recipes, let me know what you thought in the comment section below.  If you already own the Rubbermaid® Brilliance™ containers, how do you meal prep?

For more ideas and recipes using Rubbermaid and Bertolli, visit SavvyMealSolutions.com

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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:

• 2 Zucchini sliced into long strips & grilled
• 2 Yellow Squash sliced into long strips & grilled
• 2 tbsp Oil (for the grill)
• Salt & Pepper to taste

FOR THE FILLING:

• 1 c Cream Cheese (room temperature) you can also use the vegan variety
• 2 tbsp Parmesan OR Vegan Parmesan OR Nutritional Yeast (optional)
• 1/4 c Mixed Peppers (red, yellow, orange or green) diced
• 2 tbsp Fresh Italian Parsley chopped

FOR SERVING:

• Bertolli® Tomato Basil Sauce
• Bertolli® Basil Alfredo Sauce
• Fresh Italian Parsley for 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!