
Zucchini Rolls
Serves 415 mins prep45 mins cook
Get ready to fall for my favorite Zucchini Rolls! Packed with my Mom's secret blend of meat, rice, and spices, these babies bring all the comfort of classic stuffed peppers with a fun twist.
0 servings
What you need

tbsp olive oil
tsp salt

white onion
clove garlic

tsp pepper

tsp paprika

tbsp tomato paste

cup jasmine rice

oz ground meat
cup marinara sauce

cup water
Instructions
0 Cut the zucchini into 1/4 inch slices and place on a baking dish. Sprinkle with salt and olive oil on each side. Bake at 425F (220C) until soft, about 15 min. 1 Place on paper towel to absorb any moisture and to cool off. In the meantime sauté the onion in a little bit of oil on medium-high heat. 2 Add the garlic, spices and stir. Add the tomato paste and stir. Add the rice and stir. Once it’s all incorporated take it off the heat. 3 Let it cool a touch and add it to your ground meat and mix well. Take the zucchini slices and add about 1 tablespoon of meat into each one and roll them up. 4 Add tomato sauce to a baking dish (mine is 10 by 10) and arrange the rolls. Sauce on top and add the water to the rim of the rolls. 5 Cover with foil and bake at 425F (220C) covered for 15 minutes and uncovered for another 15 or until the rice is cooked. Garnish with parsley or dill and enjoyView original recipe
