This Zucchini and Ricotta Rolls recipe is a great finger food party starter or an everyday snack, using 3-4 rolls per person. If you have a griddle plate this will give the zucchini great lines which will look great when presented.
We've used a 50/50 blend of ricotta cheese and cottage cheese to bring the fat levels down, but you can just use ricotta cheese if you want to.
This recipe is low in fat and low in sodium.
Energy per 100g: |
263kJ - 62Cal |
Fat per 100g: |
2.8g |
This Recipe makes 12 rolls.
Servings per package: |
12 |
||||
Serving size: |
85g |
||||
|
|
||||
|
Average Serve |
|
Average 100g |
||
Energy |
223 |
kJ |
263 |
kJ |
|
|
53 |
Cal |
62 |
Cal |
|
Protein |
6.2 |
g |
7.3 |
g |
|
Fat, total |
2.3 |
g |
2.8 |
g |
|
- saturated |
1.4 |
g |
1.6 |
g |
|
Carbohydrate |
1.5 |
g |
1.8 |
g |
|
- sugars |
1.5 |
g |
1.8 |
g |
|
Sodium |
66 |
mg |
77 |
mg |
|
Include 50g Gorgonzola or blue vein cheese for a sharp kick.
Celery with Sour Cream and Cherry Tomatoes Recipe
Cajan Tortilla Triangles and Dip Recipe
Cottage Cheese with Smoked Salmon Crispbread Recipe
Cauliflower and Parmesan Soup Recipe