Zucchini & Cheese Roulades Recipe
"My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or try sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee..."
INGREDIENTS
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1 cup part-skim ricotta cheese
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1/4 cup grated Parmesan cheese
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2 tablespoons minced fresh basil or 2 teaspoons dried basil
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1 tablespoon capers, drained
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1 tablespoon chopped Greek olives
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1 teaspoon grated lemon peel
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1 tablespoon lemon juice
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1/8 teaspoon salt
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1/8 teaspoon pepper
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4 medium zucchini
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