Zucchini Rollatini

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  3 large or 969g

• Ricotta cheese

  Whole milk

  16 oz or 454g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Mozzarella cheese

  Whole milk

  1 ½ cup, shredded or 168g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 cup or 156g

• Nutmeg

  Spices, ground

  ⅛ tsp or 0.3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Heavy whipping cream

  Fluid

  ⅓ cup, fluid or 79g

Directions

1. Oven 375 degrees
2. Arrange zucchini slices with sheets of paper towel in between layers on a large palte and microwave for 3 mins. Remove and test if pliable to roll. If not, zap for another 1-2 minutes.
3. combine ricotta, 2 of the eggs, 1c. of mozz, parm, spinach, nutmeg, salt, pepper, garlic powder in medium bowl and stir well.
4. Place 1 tblsp mixture on a slice of zucchini at one end and roll.
5. Place roll-up in 9" round cake pan or similar and repeat with remaining zucchini .
6. Combine remaining 2 eggs and 1/3c heavy whipping cream in small bowl and stir with fork until fully mixed.
7. Pour custard over zucchini evenly top with remaining 1/2c. mozz.
8. Bake for 45 mins until top is golden and slightly puffed. Remove from oven and allow to set for 20 minutes.