Hermanus Health and Wellness Page

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Mushroom Zucchini Lasagna Rolls

INGREDIENTS

4 large zucchini thinly sliced lengthwise (I used a mandoline)

1 Tbsp olive oil for brushing + 1 additional Tablespoon for sautéing

1 small sweet yellow onion, finely diced

2 fresh garlic cloves, minced

8 oz fresh mushrooms, chopped well

1 tsp dry Italian seasoning

16 ounces high-quality marinara sauce

sea salt and fresh ground pepper, to taste

1/3 cup organic ricotta

1 free-range egg

1/4 cup freshly grated Parmesan cheese a handful of fresh parsley, finely chopped

1/2 cup shredded mozzarella cheese

INSTRUCTIONS

Preheat your oven to 375 degrees f. and line a baking tray with parchment paper.

Layout the zucchini strips on a large cutting board, lightly sprinkle with sea salt and pepper, and very lightly brush with 1 Tablespoon of oil.

Bake strips in your preheated oven for 10-12 minutes, or until slightly tender and easy to roll. Allow them to cool until ready to handle.

Meanwhile, add remaining olive oil in a skillet over medium-high heat. Add minced garlic and cook for 1 minute, until fragrant.

Add in the onions, mushrooms, Italian seasonings and cook for 4-5 minutes.

Stir in 3/4 of the marinara sauce and simmer your mushroom sauce for about 4 minutes, or until slightly reduced.

In a medium bowl add ricotta, parmesan cheese, the egg and a tiny pinch of sea salt + pepper, and fresh chopped parsley. Stir well to combine everything.

Use a 9×13″ casserole dish or an ovenproof cast-iron skillet and spread the remaining marinara sauce on the bottom.

To assemble the zucchini rolls, layout one zucchini slice on a cutting board. Spread about 2 spoonfuls of the ricotta mixture over the top, then a spoonful of mushroom sauce mix.

Carefully roll up each zucchini after filling, and place it in the prepared baking dish. Repeat with the remaining slices.

Pour any remaining mushroom marinara sauce over top.

Sprinkle with shredded mozzarella and bake for about 15-20 minutes in your preheated oven, or until hot and bubbly.

Serve immediately alongside a nice fresh salad.

Spinach and Mushroom Smothered Chicken

Ingredients
3 cups fresh baby spinach...
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon rotisserie chicken seasoning
2 slices reduced-fat provolone cheese, halved
Directions
1. In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
2. Sprinkle chicken with seasoning. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
4. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.

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