Zucchini Ricotta Roll Ups
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!