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.
Nutritional Information
-
180
-
8g
-
8g
-
70mg
-
460mg
-
2g
-
15g
-
5g
-
8%DV
-
20%DV
-
25%DV
-
≥0.2 µg
-
73 µg
-
250 mg
-
12g
-
45mg
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium, vitamin D, protein, magnesium and vitamin K while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
