These are like mini lasagna roll-ups, but prettier and carb-free! They’re a great way to add a lighter option to a melaveh malkah or dairy dinner for those who want to watch their calorie intake. But trust me, these will go over well with everyone! —Elky
1 large zucchini
1 large yellow squash
1 long, thin eggplant
1 (26-ounce) jar marinara sauce
1 pound farmer cheese
8 ounces shredded light Muenster cheese, divided
1 teaspoon oregano
½ teaspoon dried basil
- Preheat oven to 350ºF.
- Pour 1 cup of the marinara sauce into the bottom of a baking pan so that a thin layer covers the bottom of the pan.
- Using a mandolin or a regular wide peeler, slice or “peel” the zucchini, yellow squash, and eggplant so that you have long, thin strips, with the peel remaining along the outer edge. You should get 8-10 strips from each vegetable.
- In a bowl, combine farmer cheese with three-quarters of the shredded Muenster, oregano, and basil.
- On a working surface, lay out one long, thin strip of zucchini and place a heaping tablespoon of the cheese mixture near one end. Roll it up tightly and place in the baking pan. Repeat with all of the vegetables and cheese mixture.
- Pour remaining marinara sauce over the roll-ups, but do not coat too heavily and don’t finish the jar. Top with remaining shredded cheese.
- Cover and bake for 25 minutes.
Yield: 8 to 10 servings
NOTE: These come out best when they’re packed tightly in the pan before baking, which prevents the cheese from oozing out. Pack them in and the roll-ups will keep their filling and height.
NOTE: Keep that peel on the outer edge! The three different colors of the vegetables make this dish so eye-catching!
