Lemon Ricotta Stuffed Zucchini Rollups

Lemon Ricotta Stuffed Zucchini Rollups

Ingredients:

2 medium zucchinis, thinly sliced lengthwise

1 cup ricotta cheese

1/2 cup grated Parmesan cheese

Zest of 1 lemon

1 tablespoon lemon juice

1 garlic clove, minced

2 tablespoons chopped fresh basil

Salt and pepper, to taste

Olive oil, for brushing

Optional: marinara sauce for serving

Directions:

Preheat oven to 190°C (375°F). Lightly oil a baking dish.

Grill or roast zucchini slices for 2–3 minutes per side until pliable but not mushy. Let cool slightly.

In a bowl, mix ricotta, Parmesan, lemon zest, lemon juice, garlic, basil, salt, and pepper until smooth.

Spread a spoonful of the ricotta mixture onto one end of each zucchini slice, then roll up tightly.

Place seam-side down in the baking dish. Drizzle with a little olive oil. Bake for 15–20 minutes, until heated through and lightly golden. Serve warm, with or without a spoonful of marinara sauce.

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Kcal: Approximately 180 kcal per serving
Servings: 4 servings

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