Can you ever have too many zucchini recipes? We don't think so either! And that's why we're excited to share our delicious zucchini rolls. To turn them into a complete meal, we paired them with tomato pasta- super extra easy to prepare, perfectly creamy and complements the roasted zucchini perfectly! 👌🏻
Nutrition (1 serving)
- 437 kcal
- 50,1 g carbohydrates
- 13,9 g fats
- 25,9 g protein
Per 3 portions
- 200 g Tomato Pasta
- 1 tbsp olive oil
- 750 ml water
- 1 tsp salt
- 150 g courgette
- 150 g ricotta
- 30 g 30% edam cheese
- 50 g mozzarella light
- 2 cloves garlic
- 1 egg
- 150 g tomato puree
- 1/2 tsp salts
- 1 tbsp parsley sprig
- 1 drizzle olive oil spray
Instructions
-
-
Place the zucchini slices side by side on a baking sheet lined with baking paper and drizzle with olive oil. Place in a preheated oven at 190 °C for 10 minutes.
-
Meanwhile, prepare the filling by mixing the ricotta, finely grated edamame, egg, garlic, salt and finely chopped garlic.
-
Place a spoonful of filling on the baked zucchini slice and roll up. Do this with all zucchini slices.
-
Spread the tomato puree on the bottom of the baking dish, place the filled zucchini rolls on top. Spread the remaining filling and tomato puree over the rolls. Top with grated mozzarella cheese. Bake in a preheated oven at 190 °C for 25 minutes.
-
To the zucchini rolls, prepare the tomato pasta. Heat a tablespoon of oil in a frying pan. Add the pasta mixture, cover with water, add salt and cook, stirring occasionally, for 12‑15 minutes.
-
Serve the baked zucchini rolls still warm with pasta. Enjoy!
