Courgette Roulades
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
660
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 660 cal. | (31 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 478 mg | (12 %) | ||
| Calcium | 360 mg | (36 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- olive oil
- 2 large Zucchini (cut lengthways into strips 3 mm thick)
- 1 shallot (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 cup Parmesan (finely grated)
- 2 egg yolks
- 2 ¼ cups cream cheese
- 1 Tbsp Caper
- 1 handful purple Basil (leaves roughly chopped, reserving a few for garnish)
- 2 red peppers (finely diced)
- ¾ cup Artichoke hearts (from a jar, drained and cut into strips)
How healthy are the main ingredients?
cream cheeseArtichoke heartsParmesanBasilgarlic cloveolive oilPreparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and brush a casserole dish with oil.
2.
Blanch the courgettes in salted water for 1-2 minutes, quench in cold water and dry thoroughly with paper towels.
3.
Beat together the shallot, garlic, 2-3 tbsp parmesan, the egg yolks and the cream cheese. Mix in the capers, basil, peppers and artichokes and season to taste with salt and ground black pepper.
4.
Spread the mixture over the courgette slices and roll up. Place upright, tightly packed in the dish, and sprinkle over the remaining cheese. Drizzle with a little olive oil and bake in the oven for 25-30 minutes until golden brown.
5.
Serve garnished with the reserved basil leaves.
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