RECIPE: Zucchini Rollatini

Aren't they adorable?!

They're easy, too, like Sunday morning.  Mmmm, mmm.

Here's how to make these bite-sized treats.

Ingredients:

• 2 medium zucchini
• 2 T Tofutti Better Than Cream Cheese
• 2 T sundried tomato spread
• Salt, pepper, Italian herbs, etc.

Directions:

1. Trim the ends, and slice your zucchini into lengthwise strips.  (I got 5 strips from each squash, and I used a mandolin.)
2. Saute them in a non-stick frying pan.  Spray it with a little non-stick cooking spray if needed.  Season as you wish. Remove from heat when they are floppy.
3. Combine BTCC and sundried tomato spread, and then plop a teaspoon or so on each zucchini strip.  Spread, and roll 'em up!

YIELDS TWO SERVINGS

Alternately, you can grill the zucchini, or bake it in the oven.  The filling is entirely up to you too.  As a vegan, I don't have the option of fat free cream cheese.  Or any cheese for that matter!  So if you feel like going with some fat free feta, fat free cream cheese, or something else entirely, have at it!

But, for mine, the nutritional information for one serving (which is half of the recipe - 5 rolls in my case) is as follows...