Zucchini Rolls with Prosciutto
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 76.8 μg | (128 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 354 mg | (35 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 15.5 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Zucchini
- 3 Tbsps vegetable oil
- 150 grams mixed Sprout
- 150 grams mixed Lettuce
- 4 Tbsps olive oil
- 2 Tbsps balsamic vinegar
- 1 Tbsp Mustard
- salt
- freshly ground peppers
- 100 grams cream cheese
- 150 grams Goat cheese
- 4 slices Prosciutto
Preparation steps
1.
Rinse zucchini, trim and cut into 24 equally-large, thin slices with a vegetable slicer. Fry zucchini slices in batches in a large pan with a little oil.
2.
Trim sprouts and lettuce hearts, rinse and spin dry. Mix together the olive oil, balsamic vinegar and mustard. Season with salt and pepper.
3.
Mix cream cheese and goat cheese together and season with salt and pepper.
4.
Wrap 2 slices of zucchini, then 1 slice prosciutto around a round form with about a 6 cm (approximately 2 1/4 inch) diameter. Pull out the form. Make 12 rolls. Pour the cheese mixture into a piping bag and pipe into the rolls.
5.
To serve, place rolls on plates, top with sprouts and lettuce hearts and drizzle with the salad dressing.
