Zucchini Cannelloni Au Gratin
Zucchini cannelloni au gratin - Low carb rolls with creamy filling
Healthy, because
Even smarter
Nutritional values
Chervil supports our detoxification organs with abundant potassium and is thus a good helper for dehydration. The potassium-rich zucchini does the balance of the fluid balance in the body good and can replace low-carb-wise wonderfully conventional pasta.
If you want to give the lasagna a different twist, replace half of the cream cheese with chopped tomatoes. Instead of chervil and parsley, oregano and thyme then fit even better.
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 402 mg | (40 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 93 μg | (47 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 large Zucchini
- salt
- 3 Tbsps olive oil
- ¾ oz Chervil (0.5 Bunch)
- ¾ oz parsley (0.5 Bunch)
- 18 ozs cream cheese
- 3 ½ ozs Yogurt (3.5% fat)
- ½ organic lemon (peel and juice)
- peppers
- 7 ozs grated Mozzarella
Preparation steps
Clean the zucchini, wash and cut lengthwise into approx. 1/8th-inch thin slices with a peeler or mandolin slicer. Put slices into boiling salted water for 1-2 minutes. Then rinse, place on a clean paper towel, smooth a little, and pat dry well.
Brush a baking dish with 1 tablespoon of oil. Wash herbs, shake dry and chop finely. Mix cream cheese with yogurt, lemon zest and juice, remaining olive oil, salt, pepper and half of the herbs.
Spread cream cheese on zucchini slices. Roll up zucchini slices and place side by side in baking dish. Sprinkle with mozzarella and gratinate the rolls in a preheated oven at 180 °C / 350˚F for about 15-20 minutes until golden brown.
Arrange zucchini cannelloni on plates and sprinkle with remaining herbs.
