Alouette Stuffed Zucchini Rollatini with Garlic Crostini
Perfect for Spring/summer and a great option for your next dinner party! You can enjoy them with crostini as an appetizer or add to pasta for a great tasting meatless dinner!
Ingredients
- 3 Zucchini
- 12 oz Tab garlic and herb Alouette cheese spread
- 1 cup Marinara sauce
- ¼ cup Olive oil
- Salt To taste
- Pepper To taste
Garlic Crostini
- Ciabatta or baguette
- Olive oil
- Salt To taste
- Pepper To taste
- 1 clove Garlic To rub after baking
Toppings
- Basil
- Parmigiano Regiano
Instructions
- Wash and cut zucchini into thin slices; generously drizzle olive oil and season with salt and pepper and mix well
- Pan sear on a greased pan over medium heat until golden on both sides
- Add a scoop of Alouette and roll; repeat the same for all rolls; place over marinara sauce and roast at 400 F for about 10 mins until the cheese is melty (don’t overcook or the cheese will spill out of the roll)
- While zucchini are cooling off- make the crostini- slice bread, season with olive oil, salt and pepper on both sides, toss and bake at 400 F for about 7 mins; rub crostini with a garlic after baking
- Finish with basil chiffonade, Parmigiano Regiano and enjoy!!
Tried this recipe?Let us know how it was!