Zucchini Rolls with Bell Pepper Filling
Zucchini rolls with bell pepper filling - Well-rounded rolls with delectable fillings
Healthy, because
Even smarter
Nutritional values
These zucchini and pepper rolls are packed with antioxidants and vitamins and minerals such as folate, and vitamin C, iron and vitamin A.
Serve these colorful rolls as a starter or side dish to a steak or chicken entree.
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 126 mg | (133 %) | ||
| Potassium | 684 mg | (17 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 91 mg |
Ingredients
- Ingredients
- 2 Red Bell pepper
- 1 shallot
- 3 Tbsps olive oil
- 1 tsp sweet ground paprika
- 1 ½ Tbsps Pastry flour
- 1 tsp Ajvar
- 8 ½ fluid ozs Vegetable broth
- ½ cup Whipped cream
- salt
- peppers
- 2 medium sized Zucchini
- 1 egg
- 14 stalks oregano
- 1 pc Parmesan
- 2 carrots
- 2 onions
- 4 ozs breadcrumbs
Preparation steps
For the pepper sauce, rinse 1 bell pepper, trim, remove seeds, peel and cut into fine dice. Peel shallots and chop finely.
Heat 1 tablespoon olive oil in a pan. Sauté shallot until soft. Add diced bell pepper and cook for a few minutes. Remove and set aside 1/3 of the diced bell pepper. Stir paprika, flour and Ajwar into the remaining diced bell pepper and immediately add the broth. Simmer over low heat for another 5 minutes. Add 1/3 cup cream. Puree the sauce and season with salt and pepper. Add the 1/3 diced pepper to the sauce, mix and keep warm.
Rinse zucchini, cut off the ends and set ends aside. Cut zucchini lengthwise into thin slices. Heat 1 tablespoon oil in a pan. Fry zucchini slices until golden brown over medium heat, 3-4 minutes, remove from pan and drain on paper towels.
For the stuffing, separate egg (save white for another use). Rinse oregano and shake dry. Pluck and chop leaves from 6 stalks. Grate the Parmesan. Cut stem ends from the zucchini ends into very small pieces. Peel carrots and finely chop. Peel the onions and finely dice.
Heat the remaining oil in a frying pan and cook onions over medium heat until translucent. Add carrot and zucchini cubes and sauté for 2-3 minutes. Remove from heat and let cool slightly. Then mix in a bowl with egg yolk, remaining cream, breadcrumbs, Parmesan and oregano. Season with salt and pepper.
Rinse remaining bell pepper, trim, remove seeds and cut into strips. Lay 3 zucchini slices slightly overlapping on a work surface. Spread the filling on top, roll up and arrange on warmed plates. Garnish with bell pepper sauce, bell pepper strips and remaining oregano stems.
