These are like mini lasagna roll-ups, but prettier and carb-free! They’re a great way to add a lighter option to a melaveh malkah or dairy dinner for those who want to watch their calorie intake. But trust me, these will go over well with everyone! —Elky

1 large zucchini
1 large yellow squash
1 long, thin eggplant
1 (26-ounce) jar marinara sauce
1 pound farmer cheese
8 ounces shredded light Muenster cheese, divided
1 teaspoon oregano
½ teaspoon dried basil

  1. Preheat oven to 350ºF.
  2. Pour 1 cup of the marinara sauce into the bottom of a baking pan so that a thin layer covers the bottom of the pan.
  3. Using a mandolin or a regular wide peeler, slice or “peel” the zucchini, yellow squash, and eggplant so that you have long, thin strips, with the peel remaining along the outer edge. You should get 8-10 strips from each vegetable.
  4. In a bowl, combine farmer cheese with three-quarters of the shredded Muenster, oregano, and basil.
  5. On a working surface, lay out one long, thin strip of zucchini and place a heaping tablespoon of the cheese mixture near one end. Roll it up tightly and place in the baking pan. Repeat with all of the vegetables and cheese mixture.
  6. Pour remaining marinara sauce over the roll-ups, but do not coat too heavily and don’t finish the jar. Top with remaining shredded cheese.
  7. Cover and bake for 25 minutes.


Yield: 8 to 10 servings

NOTE: These come out best when they’re packed tightly in the pan before baking, which prevents the cheese from oozing out. Pack them in and the roll-ups will keep their filling and height.

NOTE: Keep that peel on the outer edge! The three different colors of the vegetables make this dish so eye-catching!

For more great recipes, check out this weeks issue of Whisk by Ami