Zucchini & Ricotta Rolls
CAL P/SERVE
53
kJ P/SERVE
223
FAT P/SERVE
2.3g
SODIUM P/SERVE
66g
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.
Ingredients
- 500g zucchini (4)
- 250g reduced fat fresh ricotta cheese
- 250g cottage cheese low fat
- 12 Basil leaves
- 20g Balsamic Vinegar
- 5g Olive Oil Spray
- 5g Lemon Juice
- Salt and pepper to taste
Method
- Thinly cut zucchini into long strips, using a mandolin will get you the best results.
- Spray Cook non stick pan with olive oil spray and cook zucchini until golden brown
- Mix ricotta, cottage cheese, lemon juice, salt and pepper together
- Layout zucchini flat, place 1 basil leaf, and spread part of the ricotta mixture on top and carefully roll up, visually like a pin wheel. Hold with toothpick.
- Layout on platter and drizzle with balsamic vinegar.
- Serve immediately with extra freshly ground black pepper if desired
Nutrition Table
Servings: 12
Serving size:85g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 223 kJ | 263 kJ |
| 53 Cal | 63 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 |
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