Eating with a Purpose in our community assists us in serving those experiencing homelessness in CNY. How you ask? By purchasing the sauce and other products we carry allows the finances to come in to assist us with our work. In Onondaga County you can get these items delivered to your front door for a $20 minimum order for delivery. Please consider purchasing some items and partnering with us with this recipe.

Makes 4 servings

Ingredients:

• 4 large zucchini thinly sliced lengthwise (I used a mandoline)
• 1 Tbsp olive oil for brushing + 1 additional Tablespoon for sauteing
• 1 small sweet yellow onion, finely diced
• 2 fresh garlic cloves, minced
• 8 oz fresh mushrooms, chopped well
• 1 tsp dry Italian seasoning
• 16 oz IMFK Taste and See Pasta Sauce
• sea salt and fresh ground pepper, to taste
• 1/3 cup organic ricotta
• 1 free range egg
• 1/4 cup freshly grated Parmesan cheese
• a handful or fresh parsley, finely chopped
• 1/2 cup shredded mozzarella cheese

Instructions:

Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.

Lay out the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper and very lightly brush with 1 Tablespoon of oil.

Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.

Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.

Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.

Stir in 3/4 of the Taste and See Pasta sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.

In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.

Use a 9×13″ casserole dish or an ovenproof cast iron skillet and spread remaining IMFK Pasta sauce on the bottom.

To assemble the zucchini rolls, lay out one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.

Carefully roll up each zucchini after filling, and place in the prepared baking dish. Repeat with the remaining slices.

Pour any remaining mushroom Taste and See sauce over top.

Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.

Serve immediately alongside a nice fresh salad.

Enjoy and Thank You for your Support!