Zucchini rolls with ricotta

Zucchini in a thousand ways: this year has been profitable for these vegetables! I find zucchini in every corner of my garden, so day by day I try to invent new and delicious recipes, with an eye (naturally!) To the use of fat and calorie assessment. Today I would therefore like to offer you some delicate (but delicious!) Courgette and ricotta rolls!

Video of the Recipe

Problems with playing the video? Reload the video from youtube.

Identity Card of the Recipe

• 90 KCal Calories per serving

• Ingrediants

  Ingredients for 30-35 rolls:

  • 500 g of zucchini
  • Q.b. of pepper
  • Q.b. of salt
  • Q.b. of oregano
  • A few mint leaves
  • A few basil leaves
  • 50 g of dried tomatoes
  • 30 g of capers
  • 50 g of black olives
  • 200 g of fresh ricotta
  • 2 tablespoons of extra virgin olive oil

  Materials Needed

  • Mandolin or knife
  • Chopping board
  • Stone pan or plate
  • Knife
  • Mixer

  Preparation

  1. Wash the courgettes, remove the stalk and the base. Cut the courgettes vertically to obtain very thin slices: to facilitate cutting, it is recommended to use the mandolin.
  2. Heat a stone plate and arrange the courgette slices neatly, avoiding overlapping them. Cook the courgettes maintaining a medium-sweet flame, taking care to turn them often and not to let them burn. The courgettes are ready in 5-6 minutes of cooking.

  Did you know that
  It is not necessary to cook zucchini with oil or other condiments! For a lighter dish, the courgette slices can be flavored later (with raw oil, not cooked!).

  3. Arrange the courgette slices on a plate and season with salt and pepper. Brush the surface with a couple of tablespoons of extra virgin olive oil.
  4. Combine the olives, capers, dried tomatoes and aromatic herbs (basil, oregano and mint) in the blender to obtain a coarse mince.
  5. Mix the fresh ricotta with the aromatic mixture.
  6. Take a teaspoon of ricotta cream and distribute it on a slice of courgette. Spread the cream along the courgette and roll up to obtain a roll. Proceed in this way until all the ingredients are used up.

  Did you know that
  To facilitate the shaping of the rolls, it is advisable to use a pastry bag to distribute the ricotta cream.

  7. Serve the courgette rolls cold or warm.

  Alice's comment - PersonalCooker

  Given the heat, I suggest you serve these rolls as they are, cold or slightly warm. But if you want to change the recipe, you can arrange them on a baking dish, sprinkle them with grated bread and parmesan, and brown them in the oven for about ten minutes.

  Nutritional values ​​and Health Comment on the recipe

  Zucchini Rolls with Ricotta are foods with a medium energy intake, if consumed as a side dish, or low, if considered a dish.
  Calories are mainly provided by lipids, followed by carbohydrates and finally proteins. The fibers are abundant and the cholesterol moderate.
  Fatty acids tend to be monounsaturated, simple carbohydrates and proteins of high biological value.
  Zucchini rolls with ricotta are suitable for most diets and are suitable for vegetarians but not vegans.
  They should be excluded from the diet against lactose intolerance, while they have no contraindications for celiac disease.
  The average portion of Zucchini Rolls with Ricotta, if used as a side dish, is about 150g (135kcal); if used as a main course, it is about 250-350g (225-315kcal).