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Zucchini Ricotta Rolls
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Zucchini Ricotta Rolls

45 minServes 3Nutri-Score B€€
from @reviveyourplate5 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • zucchini (medium, sliced lengthwise into thin strips)Produce2 pieces
  • ricottaDairy125 g
  • eggDairy1 piece
  • parmesan (grated)Dairy25 g
  • marinara sauce (no sugar added)Pantry150 g
  • mozzarella (shredded)Dairy50 g
  • basil (fresh, chopped, plus extra for garnish)Produce8 g
  • olive oilPantry20 ml
  • saltSpices3 g
  • black pepper (ground)Spices1 g

per serving

Nutrition

187kcal

Carbs
7 g
Proteins
11 g
Fat
13 g
Adapt tools

what you’ll use

Tools

  • Grill
  • Baking dish
  • Mixing bowl
  • Pastry brush

step by step

Method

  1. Prepare the zucchini

    • Slice the zucchini lengthwise into thin strips.
    • Salt and rest, then pat dry.
    • Brush with olive oil and grill per side until lightly charred.
    • Let cool slightly.
    Step 1

  2. Make the ricotta filling

    • Mix the ricotta, egg, parmesan, salt, pepper and chopped basil.
    Step 2

  3. Preheat the oven

    • Preheat the oven to 200 °C.
    Step 3

  4. Assemble the rolls

    • Spread the marinara in a baking dish.
    • Add a teaspoon of filling to each zucchini slice and roll up.
    • Drizzle with olive oil and top with mozzarella.
    Step 4

  5. Bake

    • Bake until golden and bubbly.
    Step 5

  6. Serve

    • Garnish with fresh basil and serve.
    Step 6
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