Zucchini Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 647 mg | (16 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 red Bell pepper
- olive oil (for brushing)
- 2 large Zucchini
- salt
- 1 garlic clove
- 2 Tbsps finely chopped Basil
- 2 Tbsps sliced Shelled pistachio
- 300 grams Ricotta cheese
- 1 lemon (juice)
- 2 Tbsps olive oil
Preparation steps
Preheat the oven to broil.
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.
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.
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.
