Stuffed Zucchini Rolls with Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 13.84 g | (14 %) | ||
| Fat | 20.6 g | (18 %) | ||
| Carbohydrates | 35.09 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.46 g | (12 %) |
| Vitamin A | 895.21 mg | (111,901 %) | ||
| Vitamin D | 0.34 μg | (2 %) | ||
| Vitamin E | 0.88 mg | (7 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 4.62 mg | (39 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 72.97 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.76 μg | (8 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 55.65 mg | (59 %) | ||
| Potassium | 604.5 mg | (15 %) | ||
| Calcium | 272.15 mg | (27 %) | ||
| Magnesium | 50.59 mg | (17 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Iodine | 14.59 μg | (7 %) | ||
| Zinc | 1.45 mg | (18 %) | ||
| Saturated fatty acids | 11.78 g | |||
| Cholesterol | 113 mg |
Ingredients
- For the rolls
- 3 Zucchini
- salt
- freshly ground peppers
- 100 grams onions
- olive oil
- 150 grams carrots
- 1 egg yolk
- 60 grams Whipped cream
- 80 grams breadcrumbs
- 50 grams Parmesan (finely grated)
- 1 Tbsp finely chopped Basil
- Bell pepper sauce
- 1 shallot
- olive oil
- 1 small, red Bell pepper
- 1 tsp ground paprika (sweet)
- 30 grams Pastry flour
- 250 milliliters Beef broth
- 125 grams Whipped cream
- In addition
- Bell pepper (cut into cubes, for garnishing)
Preparation steps
For the rolls: rinse and pat dry zucchini, cut lengthwise into very thin slices. Season with salt and let rest briefly, pat dry with paper towels.
Cut few zucchini slices into very small cubes.
Peel onions and dice into small cubes. Peel carots and dice into small cubes. Heat oil in a pan and saute onions, carrots and zucchini for 2-3 minutes. Remove from heat and let cool slightly. Mix with egg yolk, cream, breadcrumbs and basil and season with salt and pepper.
For pepper sauce: rinse bell pepper, halve and remove seeds and rib, cut into small cubes. Peel shallot and chop finely. Heat olive oil in a pan and saute shallot until translucent, add pepper and saute for a few minutes. Season with paprika, add flour and broth and simmer for 5 minutes on low heat. Add cream and puree sauce with an immersion blender, season with salt and pepper and keep warm.
Arrange zucchini slices on flat surface.
Spread with vegetable mixture and roll up, secure with toothpicks. Heat oil in a pan and cook zucchini rolls for about 6 minutes or until golden on all sides.
Arrange rolls on plates and drizzle with sauce, garnish with pepper cubes and serve.
