Summer Squash Rollatini

This weekend, I went to the Canfield Fair. The Canfield Fair is a county fair which attracts thousands of visitors each year. This year, I believe, there were over 250,000 visitors! For those of you that haven't been, this fair is huge. I go because I LOVE pumpkins and there is a contest for the largest pumpkin. Also, because people are very inventive with the things that can be fried. For example, at the fair you'll find the standard fried foods: vegetables, funnel cake, etc. However, you'll also find fried oreos, fried peanut butter & jelly sandwiches, fried buckeyes, fried cheesecake and fried butter (just to name a few).

The point of the story is, after consuming fried vegetables and a fried oreo at the fair, I came home and wanted to eat something healthy and NOT fried. Instead of making a meal, I opted for a "tapas" style meal. I ate carrots, green beans, cantaloupe and summer squash rollatini for dinner - colorful, healthy and, most importantly, delicious!

Summer Squash Rollatini

(Yields 2-3 servings)

Ingredients:

• 1 medium summer squash (you could also use zucchini or eggplant), sliced lengthwise 1/4-inch thick
• 1/2 cup ricotta cheese
• 1/4 cup Parmesan cheese
• 4-5 garlic cloves, minced
• 2 sprigs parsley, chopped
• 1/2 cup baby spinach
• Salt and pepper to taste