When blueberries are in season and the prices are very affordable, I stock up and freeze them for later use.
Besides eating them fresh, adding them to pancakes, making filling for my varenyky (perogies), preparing smoothies, I also use them in baking.
I already posted several recipes for blueberry cakes, but today I will share my latest blueberry sheet cake recipe which I love, and I am sure you will enjoy it as well.
I was looking for a recipe that was easy, tasty, and low in carbs, so I came up with a Zucchini Rollups Casserole. This recipe resembles Stuffed Shells with a Mexican twist, as I used Mild Salsa and Mexican blend shredded cheese, and the pasta was substituted by zucchini slices. If you prefer the Italian version, all you have to do is to use different cheeses, spaghetti sauce, and Italian spices.
You may pair it up with a garden salad to have a scrumptious light lunch or dinner.