It is that weird transition time of year. Summer is over, but not really because over the weekend it was 85. Fall is almost here, but not really. At night we still have to pop on the AC because the windows open just aren’t cutting it. Unfortunately for me, football and baseball are on at the same time. This time of year is like sports Christmas for Mike. I am just counting down the days until my girls Tina and Amy are on again. I am craving all things apple-cinnamon and pumpkin. I mean, how good are Starbuck’s Pumpkin Spice Latte’s? However, I cannot overlook the fact that tomatoes and zucchini are still in abundance. So, while I restrain myself from jumping on the early pumpkin bandwagon, here is another zucchini recipe. It is vegetarian, so that makes it totally acceptable to eat six of these roll-ups. No judgments! Print Zucchini Roll-Ups Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 2 - 4 Author Sarcastic Cooking Ingredients 1 Large Zucchini cut into long, thin slices 1 Carrot peeled and shredded 1/3 Cup Chopped Onion 1 Cup Frozen Chopped Spinach defrosted and drained 1 Clove Garlic …

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