Zucchini Ricotta Rolls

Name: Zucchini Ricotta Rolls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tub Ricotta Cheese; 1/2 cup Seasoned Breadcrumbs; 2 Eggs; 1/4 cup Fresh Parsley (chopped); 1/4 cup Fresh Basil (chopped); 2 cloves Garlic (minced); 1/4 tsp Salt and Fresh Ground Pepper; 1 cup Tomato Basil Pasta Sauce; 3 Zucchini (7 inches long (about 1 1/4 lb)); 1/4 cup Parmesan Cheese (grated)

Jun 5, 2015

Zucchini Ricotta Rolls

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.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Total Time 1 hr

Course Main Dishes

Servings servings

Calories 180 kcal

Ingredients

1 tub Ricotta Cheese
1/2 cup Seasoned Breadcrumbs
2 Eggs
1/4 cup Fresh Parsley chopped
1/4 cup Fresh Basil chopped
2 cloves Garlic minced
1/4 tsp Salt and Fresh Ground Pepper
1 cup Tomato Basil Pasta Sauce
3 Zucchini 7 inches long (about 1 1/4 lb)
1/4 cup Parmesan Cheese grated

Instructions

In a bowl, stir together ricotta cheese, 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.

Notes

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.

Recipe developed by Emily Richards.

Nutrition

Calories: 180kcalCarbohydrates: 15gProtein: 12gFat: 8gSaturated Fat: 8gCholesterol: 70mgSodium: 460mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 20.6mgCalcium: 250mgIron: 1.4mg

Tried this recipe?Let us know how it was!