Carrie's Zucchini Roll Ups With Butternut Squash and Shrimp

This was another spontaneous recipe.

I was upstairs enjoying time with my family and then I got hit with a craving...

butternut squash and shrimp in a faux pasta bake.

And so this recipe was born.

It's a bit messy but it's so scrumptious it's worth it.


Ingredients

1 butternut squash, peeled and cubed

2 cloves garlic, minced

1/4 cup diced shallot(or onion)

1 lb shrimp, small, pre-cooked, tail off

2 medium to large zucchini

8 oz part skim ricotta

1 whole egg

1 Tbsp grated Parmesan

1/2 cup shredded Parmesan

salt and pepper to taste

1/2 cup Classico Tomato and Basil marinara

Instructions

Preheat the oven to 425 F.  Bring a large pot of water to a boil.

Cut the zucchini into 1/8 inch slices lengthwise.  This is critically important.  If they're too thick they won't roll well.  After making this I'm thinking of investing in a mandoline.

Place the zucchini on a foil lined baking sheet sprayed with olive oil spray.
Bake for 20  minutes or until well softened.

Let them cool completely so you can handle them without getting burned.

Decrease your oven temperature to 375 F.

While the zucchini are cooling add the shallots and garlic to a non-stick skillet sprayed with olive oil spray and saute 3-5 minutes.

Add the butternut squash to the boiling water and cook for 20 minutes or until soft enough to puree.
Drain the liquid off reserving a cup of the water.  Using a hand blender puree the squash adding water as needed to achieve a smooth, uniform consistency.  You don't want it too runny or watery, just smooth.

Add the squash puree to the shallots and garlic and mix well.

In a separate bowl mix the ricotta, egg, grated Parmesan and a dash of salt and pepper.
Add this mix to the skillet with the squash.  Now add in the shrimp and mix well.

Spread the marinara over the bottom of a a 9 x 13 inch casserole pan sprayed with olive oil spray.

After the zucchini is cool lay one out on a flat surface, add around 1/4-1/3 cup of your squash mix and then roll it up.  Lay it seam side down in the casserole pan.

Repeat until you've filled the pan and used all your zucchini strips and filling.

Note~ there will be leftover filling!!!

After you've finished making the roll ups place the remaining filling over the top of your rolls.

Add the shredded Parmesan, cover loosely and bake for 20-30 minutes or until the cheese is melted.

Remove from the oven and enjoy!

This is 4 pts for 1/6 of the pan.

It's a little bit of work but it's so decadent and and low in points!

This was delicious!!!!!!!!!  I will definitely make this again.

Happy Cooking!