RECIPE: Zucchini Ricotta Rolls, Zucchini Pepper Slaw and Chocolate Zucchini Muffins

CTV News

a day ago

Zucchini are in season! Emily Richards shares three recipes to make the most of the summer bounty.
Zucchini Ricotta Rolls
Try a spin on lasagna with these zucchini rolls. You can serve this up as a main course or side dish with some extra pasta sauce alongside.
1 tub (475 g) ricotta cheese
1/2 cup (125 mL) seasoned breadcrumbs
2 eggs
1/4 cup (60 mL) each chopped fresh parsley and basil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and fresh ground pepper
1 cup (250 mL) tomato basil pasta sauce
3 zucchini, 7 inches (17.5 cm) long (about 1 1/4 lb/600 g)
1/4 cup (60 mL) grated Parmesan cheese
In a bowl, stir together ricotta cheese, eggs, parsley, basil, garlic, salt and pepper; set aside.
Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.
Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in a baking dish. Sprinkle with parmesan cheese.
Bake, uncovered, in 375 F (190 C) oven for 45 minutes or until the zucchini is tender and top is golden.
Tip: You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes.
Serves: 6 to 8
Zucchini Pepper Slaw
Look for yellow zucchini or summer squash in season to change up the colour variety in this slaw. Be sure to toss the slaw just before serving for the best flavour and texture.
1/4 cup (60 mL) light mayonnaise
2 tbsp (30 mL) plain 0% Greek yogurt
1 tbsp (15 mL) cider vinegar
1 tbsp (15 mL) canola oil
2 tsp (10 mL) packed brown sugar
1 tsp (5 mL) dry or ground mustard
1/4 tsp (1 mL) each salt and fresh ground pepper
2 zucchini (about 400 g total weight)
1 orange bell pepper
3 tbsp (45 mL) chopped fresh parsley
In a large bowl, whisk together mayonnaise, yogurt, sugar, vinegar, oil, mustard, salt and pepper.
Using a grater or vegetable slicer, grate zucchini and add to the bowl. Thinly slice pepper and add to bowl with parsley. Toss well to combine.
Tip: If you're bringing this to a picnic, simply pack the slaw ingredients and dressing ingredients separately, then toss when you are ready to serve. If the slaw sits for a time, be sure to toss it again to coat the ingredients evenly.
Serves: 8
Chocolate Zucchini Muffins
Zucchini is a great vegetable to add to baking as it adds some fibre and makes these muffins delicate and moist.
Yield: 12 muffins
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
½ cup (125 mL) butter, softened
1 cup (250 mL) packed brown sugar
2 large eggs
1/2 cup (125 mL) milk
1 tbsp (15 mL) vanilla
2 cups (500 mL) grated zucchini (about 1 medium)
1/2 cup (125 mL) mini chocolate chips
In a large bowl combine flour, cocoa powder, baking powder, soda and salt; set aside.
In another bowl, beat together butter and sugar until fluffy. Beat in eggs one at a time; add milk and vanilla. Pour over flour mixture. Add zucchini and chocolate chips; stir until dry ingredients are moist.
Spoon into a greased or paper-lined muffin pan. Bake in 400 F (200 C) oven for about 20 minutes or until tops are firm to the touch.
Freezer Option: Wrap each muffin individually with plastic wrap and place in an airtight container for up to one month. Defrost at room temperature or in the microwave.
Storage: Keep in a container at room temperature for up to three days or refrigerate for up to five days.