Ricotta Zucchini "Cannelloni" Roll-Ups
July 16, 2014
Categories: Snacks, Dairy, Cheese, Vegetables, Appetizers, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Make-Ahead, No-Cook, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, New Years, Picnic, Summer, Hand Mix/Whisk, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Zucchini, Spring more
"These stuffed zucchini rolls are fantastic! You will love the creamy and tasty ricotta stuffing, perfect for summer entertaining! You may not use up the 40 zucchini peel you may use less"
- Serving Size: 1 (28.8 g)
- Calories 39.2
- Total Fat - 2.6 g
- Saturated Fat - 0.8 g
- Cholesterol - 3.3 mg
- Sodium - 44.7 mg
- Total Carbohydrate - 2.2 g
- Dietary Fiber - 0.3 g
- Sugars - 0.5 g
- Protein - 2.2 g
- Calcium - 63.4 mg
- Iron - 0.2 mg
- Vitamin C - 5 mg
- Thiamin - 0 mg
Slice the zucchini lengthwise, using a swivel vegetable peeler and select about 40 good strips.
Place the strips on oiled flat plates and brush with olive oil. Season with salt and pepper, then put in the refrigerator for 20 minutes.
Meanwhile mix well the ricotta cheese, Swiss cheese, lemon juice, minced garlic, extra virgin olive oil, salt and pepper to taste, then stir in the chopped basil leaves and pine nuts.
Place a few good teaspoonfuls of ricotta mixture on one end of a zucchini strip and roll up.
Repeat to use up all the filling.
Arrange the zucchini cannelloni on a plate and grind some black pepper over the top.
Drizzle with a little olive oil and balsamic vinegar. Serve.
Tips & Variations
- A vegetable peeler