Ingredients
Scale
For the filling:
- 1 15-oz container of part-skim ricotta cheese
- 2 – 4 cloves garlic, peeled and chopped
- About 1/4 cup chopped fresh basil leaves
- A small sprig of fresh rosemary leaves, chopped fine
- 1 heaping cup shredded Parmesan, Romano or Asiago cheese (or a mix of them)
For the “zoodles”:
- 3 small/medium zucchini (about 8 inches long)
Instructions
- Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- In a small mixing bowl, mix your filling ingredients.
- Take your vegetable peeler and slice vertically down the zucchini to make nice thin “zoodles”. Set two of these zoodles across each other (at a 90 degree angle) and put a nice fat pat of the ricotta mixture in the middle where they intersect.
- Roll the zoodles around the cheese and place seam side down on the prepared baking sheet. Repeat until you either run out of zoodles or out of cheese. Sprinkle lightly with Red Robin Seasoning (or salt) and freshly ground pepper. Bake at 350 F. for about 20 minutes, then top with your favorite sauce and a bit of shredded Parmesan (if you like) and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.