PESTO + RICOTTA ZUCCHINI ROLLUPS

If you’re anything like me, I’m always searching for new recipes to use fresh, in-season produce. This Pesto + Ricotta Zucchini Rollup recipe is not only super easy, but also incorporates extra summer produce you may have in your own personal garden or what you can easily find at end-of-summer vegetable stands. I like to make this recipe as a meal-prep dish for the week because its easy to pack for work lunches, but you could also prepare this for a dinner party as well since it makes a large portion. This dish is keto friendly/low-carb when served on its own, but is also quite tasty with a side of your favorite pasta or served over white rice. You can also make this recipe vegetarian by omitting the meat. When I have the time, I like to make my own pasta sauce and pesto for this dish, but feel free to use your favorite store-bought versions to cut back on time for a quick weeknight meal!

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WHAT YOU’LL NEED:

  • 2 TBSP. extra virgin olive oil

  • 1/2 lb. spicy Italian ground sausage (or mild if you prefer)

  • 1/2 lb. ground chicken (ground turkey or ground beef will also work)

  • 2 cups tomato sauce, homemade or store bought

  • 3-4 zucchini or yellow summer squash

  • 1 cup whole milk ricotta cheese

  • 1/2 cup Parmesean cheese

  • 1/2 cup basil pesto, homemade or store bought

  • 1/2 mozzarella cheese

  • fresh basil, for serving

WHAT TO DO:

  1. Preheat oven to 425 degrees F. Lightly grease a 9X13 baking dish

  2. Heat olive oil in a skillet over medium-high heat. Add sausage and ground chicken, cook until browned. Drain if needed. Once cooked, reduce heat to low and add the tomato sauce. Simmer for 10 minutes or until the sauce thickens slightly.

  3. While meat sauce is cooking, use a mandolin to slice the zucchini into 1/4 inch thick strips. Depending on the size of the zucchini, you should have around 30 strips. Lay zucchini strips flat on a paper towel lined counter and sprinkle with salt

  4. In a medium bowl, combine ricotta, parmesean and pesto

  5. Evenly spread a little over half of the meat sauce into the bottom of the prepared baking dish. Take 2 zucchini strips and lay them side by side lenghtwise, slightly overlapping. Spoon about 1 tbsp. of cheese mixture onto center of zucchini. Roll and place seam-side down in the baking dish. Repeat until baking dish is full or you have used all the zucchini strips.

  6. If there is any cheese mixture leftover, you can evenly spread on top of rollups

  7. Spoon the remaining meat sauce over the zucchini. Top with mozzarella cheese

  8. Bake for 25-30 minutes, or until cheese has melted and is lightly browned.

  9. Cool before serving and enjoy!

CRESCENT WRAPPED BRIE WITH FIG JAM

We are right in the midst of the hustle and bustle of the holiday season, which means both hosting and being a guest to all the holiday parties. I love to cook as much as the next person, but I don’t always like to spend hours in the kitchen..especially if I am personally hosting an event or dinner. I’m too much of a social butterfly to be stuck in the kitchen. So when a group of 15 Kentucky bloggers came together to host a holiday event at Jeptha Creed Distillery , I knew this appetizer would be absolutely perfect. You can easily put this dish together in about 10 minutes. Plus the combination of sweet fig, tangy brie and deliciously light and fluffy dough is to die for! This is one of my new favorite appetizer recipes to make for any occasion, and I hope it becomes yours as well! Enjoy!

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WHAT YOU’LL NEED

  • 1 can crescent rolls

  • 1 round Brie cheese

  • 1 jar fig jam

  • 1 egg, beaten

  • Cranberries + rosemary or pine for garnish

  • Assorted crackers or mini-toasts for serving

WHAT TO DO


  1. Heat oven to 350

  2. Unroll crescent dough, separate crosswise into 2 sections.  Press each section into 6-inch square, firmly pressing perforations to seal 

  3. Place cheese in center of first dough square

  4. Top with fig jam

  5. Place the other square of dough on top of cheese round. Press dough evenly around cheese, making sure all cheese is covered

  6. Brush dough with beaten egg

  7. Bake 25 to 30 minutes or until golden brown

  8. Serve warm with crackers

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There were so many great dishes at our event! My friend Maya from Pugs and Paprika made these delicious Parmesan Sausage Cups, Whitney of Fabulous in Fayette made a savory Sriracha Caesar Salad with homemade croutons, and my foodie friend Leela from Lex Eats made these perfectly soft and chewy White Chocolate Cranberry Cookies….of which I ate about 5 haha. Not only was the food amazing, but the holiday decor and other festive elements really brought this entire event together beautifully! Stay tuned for my full blog post on the entire event coming this week!

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Photography by Jen Folio

Thank you to Jeptha Creed in Louisville, KY for hosting our holiday event.

Special thanks to all the vendors who contributed to our event and goodie bags: Barrel Down South , Hillenmeyer Christmas Shop , Mirabelle Creations , Work the Metal , Drake’s , Lexington Lettering , and Whole Foods-Lexington .

Visit these other Kentucky bloggers for more holiday inspiration!

Tif Fanin | Bright on a Budget

Abbie Chambers | @absofab

Nicole Green | What Nicole Wore

Whitney Scheibel | Fabulous in Fayette

Ryann Brown | Styled in Blue

Anna Kate Goshko | Project Stepmom

Emily Gahafer | Emily Inspired KY

Maya Griffin | Pugs and Paprika

Lindsay Latimer | Bourbon, Lipstick, and Stilletos

Courtney Hastings | Kentucky Girl Ramblings

Jenny Hansen Lane | Jen Folio Photography

Leela Foley | Lex Eats

Porscha Coney | Mommy and Ministry

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