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Zucchini Rolls

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Zucchini Rolls
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
253
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie253 kcal(12 %)
Protein11.48 g(12 %)
Fat19.16 g(17 %)
Carbohydrates11.04 g(7 %)
Sugar added0 g(0 %)
Roughage2.92 g(10 %)
Vitamin A140.86 mg(17,608 %)
Vitamin D0.15 μg(1 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.54 mg(21 %)
Vitamin B₆0.34 mg(24 %)
Folate40.73 μg(14 %)
Pantothenic acid0.43 mg(7 %)
Biotin2.25 μg(5 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C73.35 mg(77 %)
Potassium465.57 mg(12 %)
Calcium185.58 mg(19 %)
Magnesium38.21 mg(13 %)
Iron1.17 mg(8 %)
Iodine0.59 μg(0 %)
Zinc1.38 mg(17 %)
Saturated fatty acids7.52 g
Cholesterol38.25 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
Olive oil (for brushing)
2
large Zucchini
1
2 tablespoons
finely chopped Basil
2 tablespoons
300 grams
1
Lemon (juice)
2 tablespoons

Preparation steps

1.

Preheat the oven to broil.

2.

Rinse the peppers, cut in half, remove seeds and ribs and place with skin side up on an oiled baking sheet. Brush with oil and broil in the hot oven until the skin begins to form bubbles. Remove from oven, cover with a damp tea towel and allow to cool. Remove the skin and cut the halves in half again.

3.

Rinse the zucchini, cut off the ends and cut 8 widest possible strips (best with the slicer or vegetable peeler). Cut 4 more strips (must not be so wide). Use the leftovers elsewhere. Blanch all strips in boiling salt water, rinse and pat dry.

4.

For filling, peel the garlic and chop finely. Mix basil, pistachios and ricotta and season with 1-2 teaspoons lemon juice, salt and pepper. Place 1-2 tablespoons of mixture on each pepper piece and roll. Wrap with a slice of zucchini, distribute the ends a little cream on the ends and continue in this way to form 8 rolls. Cut the remaining zucchini slices crosswise and place 2 pieces on each plate. Top with the rolls. Season the oil with 1-2 tablespoons lemon juice, salt and pepper, drizzle on the rolls and serve.