A delightful dish of zucchini slices stuffed with garlic and herb Alouette cheese spread, served with marinara sauce and garlic crostini. Perfect for a meatless dinner or as an appetizer for gatherings during spring and summer.
1: Wash and cut zucchini into thin slices; 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; repeat the same for all rolls; place over marinara sauce and roast at 400°F for about 10 minutes 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 minutes; rub crostini with garlic after baking.
5: Finish with basil chiffonade, Parmigiano Regiano and enjoy!
