Spinach Potato Filling
This recipe was featured in my column, Ali's Kitchen, and printed in the January Wisconsin Badger Common’Tater, a trade magazine that I am absolutely tickled to be a part of where you can find me writing potato related articles featuring delicious recipes...some indulgent and some quick and healthy!
Happy new year!
With the indulgence of the holidays behind us, and as we settle fully into 2018, we're due for a healthier potato option…. don't ya think?
And healthy does not mean boring!
I'll prove it to you with these zucchini roll ups. They're filled with creamy seasoned mashed potatoes that are naturally chock full of vitamins, and good-for-you spinach. I prefer full fat cheeses when cooking here at the Carter house but you could easily swap in low fat ricotta cheese and mozzarella to create an even healthier version of your own.
As you can see, this recipe is meatless. My husband was not exactly thrilled when he sat down at the dinner table and heard my announcement that we were going to be vegetarians for the evening. So, a friendly suggestion .... if you're planning to serve these roll ups to someone who thinks that a meal is not a meal without a chunk of protein on their plate, I suggest baking some chicken breasts seasoned with Italian spices to serve along side the roll-ups :)
I'd love to know what your favorite healthy meal is!
Zucchini Roll-Ups with Spinach Potato filling
- Gluten Free and Vegetarian -
*The number of rolls you end up with will depend on the size of your zucchini.
4 large zucchini
2 cups mashed potatoes (plain)
1 cup fresh spinach leaves (chopped finely)
3/4 cup ricotta cheese
¼ cup vegetable stock
¼ cup shredded mozzarella cheese (plus an additional 3-4 tablespoons to top each roll)
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried parsley
½ teaspoon dried basil
¼ tsp ground black pepper
½ tsp salt
2 cups marinara sauce
Preheat oven to 375 degrees.
Rinse the zucchini well and pat dry. Thinly slice each zucchini lengthwise, doing your best to keep the slices no more than 1/4 of an inch thick.
Lay the slices of zucchini onto paper towel to absorb any moisture and set aside.
Spoon the marinara sauce onto the bottom of a baking dish (9x13 works well).
In a bowl, mix the mashed potatoes, spinach, ricotta cheese, vegetable stock, mozzarella, garlic powder, oregano, parsley, salt, and pepper until all the ingredients are well combined
To make the roll ups place about 2 tablespoons of the mashed potato mixture onto a slice of zucchini and roll the zucchini around the filling from end to end. Place each completed zucchini roll into the baking dish on top of the marinara sauce as you go. Be sure to lay the end of the zucchini slice of each roll toward the pan to keep the slices from coming unrolled.
Sprinkle the remaining shredded cheese on top of the zucchini rolls and bake at 375 degrees for 20-25 minutes, or until the zucchini has softened and the cheese is lightly browned and thoroughly melted.