Naked Zucchini Cannellini

If you’re looking to have less acids in your diet here is a great way to ditch the red sauce and serve these zucchini cannellini bare!

Ingredients:

2 large zucchini

1 package ricotta cheese (12oz)

1 package Parmesan cheese (8oz)

olive oil

balsamic vinegar

salt and pepper

Directions:

Take your two large zucchini and either cut them very thin on a mandolin slice lengthwise or with a knife no more than 1/8^thinch thick.  In a separate mixing bowl, combine ricotta and Parmesan cheese while adding a little salt and pepper to taste.  Mix well to combine.  Take the mixture and place into the middle of the zucchini strips.  Roll up one end to make a tight roll.

Preheat your George Foreman grill to 400°.   Place cannellini on the grill having brushed them with olive oil, and allow to cook for 5 minutes.  Remove from grill and place on a plate, then drizzle with balsamic vinegar and enjoy!