Zucchini Ricotta Rolls
PREP TIME: 20 mins
COOK TIME: 40 mins
SERVES: 18 rolls or 6 servings
Zucchini Ricotta Rolls
PREP TIME: 20 mins
COOK TIME: 40 mins
SERVES: 18 rolls or 6 servings
Ingredients
Take a spin on lasagna and try these zucchini rolls. With all the flavour of lasagna you can serve this up as a main course or side dish with some extra pasta sauce alongside.
1 tub (475 g) ricotta cheese
1/2 cup (125 mL) dry Italian seasoned breadcrumbs
2 large eggs
1/4 cup (60 mL) each chopped fresh parsley and basil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and fresh ground pepper
1 cup (250 mL) tomato basil pasta sauce
3 zucchini, 7 inches (17.5 cm) long (about 1 1/4 lb/600 g)
1/4 cup (60 mL) grated Parmesan cheese
Preparation
- In a bowl, stir together ricotta cheese, breadcrumbs, eggs, parsley, basil, garlic, salt and pepper; set aside.
- Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.
- Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in baking dish. Sprinkle with Parmesan cheese.
- Bake, uncovered in 375 F (190 C) oven for 45 minutes or until zucchini is tender and top is golden.
Ingredients
Take a spin on lasagna and try these zucchini rolls. With all the flavour of lasagna you can serve this up as a main course or side dish with some extra pasta sauce alongside.
1 tub (475 g) ricotta cheese
1/2 cup (125 mL) dry Italian seasoned breadcrumbs
2 large eggs
1/4 cup (60 mL) each chopped fresh parsley and basil
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and fresh ground pepper
1 cup (250 mL) tomato basil pasta sauce
3 zucchini, 7 inches (17.5 cm) long (about 1 1/4 lb/600 g)
1/4 cup (60 mL) grated Parmesan cheese
Preparation
- In a bowl, stir together ricotta cheese, breadcrumbs, eggs, parsley, basil, garlic, salt and pepper; set aside.
- Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.
- Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in baking dish. Sprinkle with Parmesan cheese.
- Bake, uncovered in 375 F (190 C) oven for 45 minutes or until zucchini is tender and top is golden.
RECIPE TIP
You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes.
Emily Richards
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information
-
Calories180
-
Saturated8g
-
Fat8g
-
Cholesterol70mg
-
Sodium460mg
-
Fibre2g
-
Carbohydrate15g
-
Sugars5g
-
Iron8%DV
-
Vitamin C25%DV
-
Calcium250 mg
-
Protein12g
-
Vitamin A20%DV
-
Vitamin D≥0.2 µg
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories180
-
Saturated8g
-
Fat8g
-
Cholesterol70mg
-
Sodium460mg
-
Fibre2g
-
Carbohydrate15g
-
Sugars5g
-
Iron8%DV
-
Vitamin C25%DV
-
Calcium250 mg
-
Protein12g
-
Vitamin A20%DV
-
Vitamin D≥0.2 µg
