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Ingredients
Zucchini Rolls with Cheese
- Ingredients
- 2 Zucchini
- salt
- 1 bunch red Basil
- 2 Tbsps olive oil
- 1 pc Parmesan (50 grams)
- 2 eggs
- 2 Red Bell pepper
- 150 grams Artichoke bottoms (Drained, from a jar)
- 1 shallot
- 1 garlic clove
- 500 grams Cream cheese (0.2% fat)
- 1 Tbsp Caper (from a jar)
- peppers
Rinse zucchini, trim and cut lengthwise into about 3 mm (approximately 1/8 inch) slices. Blanch in boiling salted water for 2 minutes, remove, rinse and drain well.
Meanwhile rinse basil, shake dry and pluck leaves. Set some aside for garnish and coarsely chop remaining.
Coat a baking dish with 1 teaspoon oil. Grate Parmesan. Separate the eggs.
Rinse, trim and chop the bell peppers. Drain artichokes and cut into strips. Peel shallot and garlic and finely chop.
Mix shallot and garlic with 2-3 tablespoons Parmesan, egg yolks and cream cheese. Mix in capers, bell peppers, artichokes and chopped basil and season with salt and pepper.
Spread cream cheese mixture on the slices of zucchini and roll. Place in the dish and sprinkle with remaining cheese. Drizzle with remaining olive oil and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, about 40 minutes. Garnish with remaining basil.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.2 g | (31 %) |