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Zucchini wraps with salty cheese
(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Preparation:
45 min.
Preparation
ready in 1 hr 10 mins
Calories:
528
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 13.9 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 561 mg | (56 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 2 yellow Zucchini (sliced lengthways into strips 2-3 mm thick)
- 1 ⅔ cups Feta (drained)
- 1 clove garlic cloves (chopped and finely ground with a pinch of salt)
- 1 ⅛ cups Ricotta cheese (drained)
- 1 egg yolk
- 2 Tbsps grated Parmesan
- 2 Tbsps freshly chopped thyme
- ⅞ cup vegetable stock
- 1 cup grated Mozzarella
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.
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