Stuffed Zucchini Rolls

Name: Stuffed Zucchini Rolls
Yield: 6
Cuisine: Fusion
Ingredients: zucchini; olive oil; ricotta cheese; lemon; olive oil, extra-virgin; salt and black pepper; pine nuts; balsamic vinegar

These stuffed zucchini rolls were fantastic! Always want to find some good zucchini recipes, this is definitely the one. So easy to make! Love the juicy, creamy and tasty stuffing, which went perfectly well with chilled zucchini slices. Next time when we have company to come over, definitely will make these rolls again.

Yield

6
servings

Prep

20
min

Cook

0
min

Ready

50
min

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
4	small	zucchini trimmed	*
		olive oil for brushing and drizzling	*
1	cup	ricotta cheese
½		lemon juice
1	splash	olive oil, extra-virgin	*
		salt and black pepper to taste	*
5	tablespoons	pine nuts toasted
		balsamic vinegar for drizzling	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	zucchini trimmed	*
1	x	olive oil for brushing and drizzling	*
237	ml	ricotta cheese
0.5	each	lemon juice
1	splash	olive oil, extra-virgin	*
1	x	salt and black pepper to taste	*
75	ml	pine nuts toasted
1	x	balsamic vinegar for drizzling	*

Directions

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Slice the zucchini lengthwise, using a swivel vegetable peeler and select about 40 good strips.

Place the strips on oiled flat plates and brush with olive oil.

Season with salt and pepper, then put in the refrigerator for 20 minutes.

Meanwhile mix well the ricotta cheese, lemon juice, extra virgin olive oil and seasoning to taste, then stir in the chopped basil leaves and pine nuts.

Place a small teaspoonful of ricotta mixture on one end of a zucchini strip and roll up.

Repeat to use up all the filling.

Arrange the zucchini cannelloni on a plate and grind over some black pepper.

Drizzle with a little olive oil and balsamic vinegar. Serve.

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