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
