Beef Rollatini with Zucchini
Beef Rollatini with Zucchini - The beloved, classic Italian-style dish
Healthy, because
Even smarter
Nutritional values
1 roulade covers about 80 percent of the daily zinc requirement. Zinc has many functions for the body and is particularly important for the skin and good defences; the mineral also has an anti-inflammatory effect.
Instead of pesto, you can spread the roulades with tomato or pepper paste. If you like it spicier, add an onion cut into fine strips and chopped garlic to the filling.
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.9 mg | (183 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 7.8 μg | (260 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,537 mg | (38 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 118 mg |
Ingredients
- Ingredients
- 2 Zucchini (about 500 grams)
- 1 pc Parmesan (about 30 grams)
- 4 Beef roulade (a total of about 500 grams, 2 large and 2 smaller)
- 4 tsps Pesto (()
- salt
- peppers
- 2 Tbsps Canola oil
- 2 lbs potatoes
- 1 tsp Pastry flour
- 3 Tbsps Coffee creamer
Kitchen utensils
Preparation steps
Rinse zucchini, wipe dry and shave lengthwise into thin strips. Finely grate the Parmesan.
Rinse beef, pat dry and spread 1 teaspoon pesto over each piece.
Place zucchini strips on top of meat (reserve some strips for the sauce) and season lightly with salt. Sprinkle with 1 teaspoon Parmesan and season with pepper.
Roll up beef and secure with toothpicks (or kitchen twine).
Heat oil in a Dutch oven. Cook beef rolls until completely brown over medium heat. Pour in 200 ml (approximately 1 cup) of water, cover and simmer for 80-90 minutes on low heat.
After about 1 hour, peel potatoes and cut into large pieces. Bring potatoes and 200 ml (approximately 1 cup) of lightly salted water to a boil, cover and cook until tender, 15-20 minutes.
Meanwhile, cut reserved zucchini strips crosswise into squares. Remove beef rolls from the pan and keep warm.
Mix flour until smooth with some water and then whisk into the pan liquid. Cook until thickened to a sauce, about 5 minutes.
Put zucchini pieces in the sauce, bring to a boil and stir in the half and half. Drain the potatoes and serve with rollatini and sauce.
