Zucchini and Ricotta Rolls Recipe

Looking for  a healthy snack to serve your family and friends?  Try this recipe, Zucchini and Ricotta Rolls, fresh veggies and a good source of low fat protein to fuel you.

This Zucchini and Ricotta Rolls recipe is a great finger food party starter or an everyday snack, using 3-4 rolls per person. If you have a griddle plate this will give the zucchini great lines which will look great when presented.

We’ve used a 50/50 blend of ricotta cheese and cottage cheese to bring the fat levels down, but you can just use ricotta cheese if you want to.

This recipe is low in fat and low in sodium.

Energy per 100g: 263kJ – 62Cal
Fat per 100g: 2.8g
Healthy Snack Recipes - Zucchini and Ricotta Rolls  Recipe

Recipe Serves:

This Recipe makes 12 rolls.

Recipe Ingredients:

  • 500g zucchini (4)
  • 250g reduced fat fresh ricotta cheese
  • 250g cottage cheese low fat
  • 12 Basil leaves
  • 20g Balsamic Vinegar
  • 5g Olive Oil Spray
  • 5g Lemon Juice
  • Salt and pepper to taste

Recipe Method:

  1. Thinly cut zucchini into long strips, using a mandolin will get you the best results.
  2. Spray Cook non stick pan  with olive oil spray and cook zucchini until golden brown
  3. Mix ricotta, cottage cheese, lemon juice, salt and pepper together
  4. Layout zucchini flat, place 1 basil leaf, and spread part of the ricotta mixture on top and carefully roll up, visually like a pin wheel.  Hold with toothpick.
  5. Layout on platter and drizzle with balsamic vinegar.
  6. Serve immediately with extra freshly ground black pepper if desired

Recipe Nutrition Panel:

Servings per package: 12
Serving size: 85g
   
  Average Serve   Average 100g
Energy 223 kJ 263 kJ
  53 Cal 62 Cal
Protein 6.2 g 7.3 g
Fat, total 2.3 g 2.8 g
 – saturated 1.4 g 1.6 g
Carbohydrate 1.5 g 1.8 g
– sugars 1.5 g 1.8 g
Sodium 66 mg 77 mg

 

Additional Comments:

Include 50g Gorgonzola or blue vein cheese for a sharp kick.

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