Zucchini Ricotta Roll Ups
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Makes: 18 roll-ups
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Ingredients:
Zucchini Roll-Ups:
- 3-4 Large Zucchini
- For Ricotta Filling:
- 250g/8.8oz Fat-Free Ricotta
- 100g/3.5oz Part-Skim Mozzarella, shredded (plus extra for topping)
- 2 Tbls Parmesan Cheese, grated (plus extra for topping)
- 1 Egg
- 1/2 Tsp Garlic Powder
- 2 Tbls Chopped Fresh Basil
- Pinch of Nutmeg
- Salt & Pepper to taste
Tomato Sauce:
- 400g/14oz Tin Whole Tomatoes, crushed
- 200g/7oz Tin Diced Tomatoes
- 1 Small Onion, finely chopped
- 2 Garlic Cloves, minced
- 1/2 Tsp Oregano
- 1/2 Tsp Basil
- Pinch of Red Pepper Flakes (optional)
- 1 Tsp Sugar
- Salt & Pepper to taste
Instructions:
- Tomato Sauce:
- Crush the whole tomatoes in a bowl with your hands or a fork.
- In a non-stick pan, sauté onions in a little olive oil until softened, then add minced garlic and sauté for about 1 minute.
- Add the remaining tomato sauce ingredients and simmer for 30 minutes or until the sauce thickens.
- Zucchini Ricotta Roll-Ups:
- Preheat the oven to 200C/400F.
- Slice the zucchini lengthwise about 1/4 inch thick.
- Lay the zucchini on a greased baking sheet, drizzle with a little olive oil, and season with salt.
- Bake in the oven for 10 minutes or until soft and tender. Remove from the oven and set aside to cool.
- In a bowl, mix all the ricotta filling ingredients together.
- Take each zucchini slice, spread a thin layer of the ricotta filling, and roll them up.
- Spread half of the tomato sauce on the bottom of a casserole dish. Place the zucchini rolls next to each other. Top each with 2 teaspoons of sauce. Sprinkle with shredded mozzarella, grated parmesan, and freshly ground pepper.
- Bake uncovered for 30 minutes or until the cheese is melted and golden on top.
Enjoy these delicious and Weight W-friendly Zucchini Ricotta Roll-Ups as a satisfying and flavorful dish!
