15 Sep Paleo Roll-Ups

While this recipe isn’t very photogenic, it is a favorite in the Kremer household! It does take a little longer to prepare, but makes a wonderful dinner on a cold fall or winter afternoon and the leftovers are always amazing!

Ingredients

Filling

• 1 lb ground turkey
• 2 organic Italian chicken sausages (I used Coleman brand found at Costco)
• 1/2 small onion
• 1 small tomato (I used Roma)
• 2 cups spinach
• 1/2 cup tomato sauce
• 3 large zucchini

Topping

• About 6-8 mushrooms, sliced (cimini or white button are fine)
• 1/2 small onion
• 1/2-1 cup tomato sauce

Steps:

1. Brown the ground turkey then transfer to food processor with sausage, 1/2 onion, tomato, 1/2 cup tomato sauce, and spinach. Pulse until well blended and finely ground.
2. Slice the zucchini lengthwise into very thin slices (similar to a zucchini noodle if possible) using a mandolin to make long zucchini “noodles”
3. Take about 1-2 tbs of meat mixture and place it on one end of zucchini noodle, then roll it up and place in baking dish with both ends facing down to hold the roll in place
4. Bake at 350 degrees about 20 minutes (just until zucchini noodles become tender)
   Just before rollups are done, top with 1/2-1 cup tomato sauce and finish baking.
5. While baking, combine sliced mushrooms, 1/2 onion, and cherry tomatoes in pan used to brown meat (add a small amount of oil if necessary) and cook until mushrooms and onion become tender, about 5-8 minutes stirring frequently.
6. Top roll ups with cooked mushroom/onion/tomato mixture and enjoy!