Zucchini Ricotta Roll Ups Ingredients:
Zucchini Roll-Ups:
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3–4 large zucchini
For Ricotta Filling:
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250g (8.8 oz) fat-free ricotta
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100g (3.5 oz) part-skim mozzarella, shredded (plus extra for topping)
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2 tablespoons grated Parmesan cheese (plus extra for topping)
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1 egg
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½ teaspoon garlic powder
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2 tablespoons chopped fresh basil
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Pinch of nutmeg
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Salt and pepper to taste
Tomato Sauce:
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400g (14 oz) can whole tomatoes, crushed
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200g (7 oz) can diced tomatoes
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1 small onion, finely chopped
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2 garlic cloves, minced
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½ teaspoon oregano
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½ teaspoon basil
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Pinch of red pepper flakes (optional)
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1 teaspoon sugar
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Salt and pepper to taste
How to make Zucchini Ricotta Roll Ups?
Please c-lic-k the photo or the "next >" button below to see the instructions.
