Alouette Stuffed Zucchini Rolls with Garlic Crostini | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Alouette Stuffed Zucchini Rolls with Garlic Crostini
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8
Ingredients: Dietz & Watson Cheese, Parmigiano Reggiano; Oaktown Spice Shop Basil; Christopher Ranch Organic Black Garlic; Seattle Sourdough Baking Company Rolls, Ciabatta; Spicely Organics Black Pepper, Ground, Organic; Diamond Crystal Salt Co Salt Flakes, Kosher; Ciuti Extra Virgin Olive Oil; Tommasos Marinara Sauce; Alouette Spreadable Cheese, Soft, Garlic & Herbs; Green Zucchini Squash

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Alouette Stuffed Zucchini Rolls with Garlic Crostini

Serves 830 mins prep40 mins cook

Alouette Stuffed Zucchini Rolls with Garlic Crostini-perfect for Spring and a great crowd pleaser

0 servings

What you need

extra-virgin olive oil

Dietz & Watson Cheese, Parmigiano Reggiano

parmesan cheese

basil

garlic

Seattle Sourdough Baking Company Rolls, Ciabatta

ciabatta bread

Spicely Organics Black Pepper, Ground, Organic

ground black pepper

salt

marinara sauce

Alouette Spreadable Cheese, Soft, Garlic & Herbs

cheese dip

zucchini

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Instructions

1. Wash and cut zucchini into thin slices as shown in the video; generously drizzle olive oil and season with salt and pepper and mix well;
2. Pan sear on a greased pan over medium heat until golden on both sides;
3. Add a scoop of Alouette and roll and 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);
4. 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 a garlic clove over the toasted crostini;
5. Finish with basil chiffonade, Parmigiano Regiano and enjoy!!

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