Zucchini Wraps with Salty Cheese

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Zucchini Wraps with Salty Cheese
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
433
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie433 kcal(21 %)
Protein27.64 g(28 %)
Fat31.22 g(27 %)
Carbohydrates10.37 g(7 %)
Sugar added0 g(0 %)
Roughage1.05 g(4 %)
Vitamin A243.62 mg(30,453 %)
Vitamin D0.41 μg(2 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.8 mg(73 %)
Niacin5.14 mg(43 %)
Vitamin B₆0.49 mg(35 %)
Folate57.35 μg(19 %)
Pantothenic acid1.13 mg(19 %)
Biotin5.63 μg(13 %)
Vitamin B₁₂1.46 μg(49 %)
Vitamin C19.7 mg(21 %)
Potassium386.14 mg(10 %)
Calcium735.71 mg(74 %)
Magnesium41.64 mg(14 %)
Iron1.44 mg(10 %)
Iodine6.39 μg(3 %)
Zinc3.21 mg(40 %)
Saturated fatty acids19.9 g
Cholesterol162.67 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
yellow zucchini (sliced lengthways into strips 2-3 mm thick)
1 ⅔ cups
Feta cheese (drained)
1 clove
garlic (chopped and finely ground with a pinch of salt)
1 ⅛ cups
Ricotta cheese (drained)
1
2 tablespoons
2 tablespoons
freshly chopped thyme
cup
1 cup

Preparation steps

1.
Preheat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
2.
Briefly blanch the courgette strips in salted water, quench in cold water and pat dry.
3.
Mash the feta well with a fork and mix thoroughly with the garlic, ricotta, egg yolk, parmesan and thyme. Season with salt and ground black pepper.
4.
Spread out the courgette slices on the work surface and spread with the ricotta mixture. Roll up and arrange in a roasting dish. Pour in a little stock and sprinkle over the mozzarella.
5.
Bake in the oven for around 25 minutes until golden brown, adding extra stock if needed.