{"id":4728,"date":"2015-06-05T15:00:44","date_gmt":"2015-06-05T19:00:44","guid":{"rendered":"http:\/\/cpm-09.eproofs.ca\/recipe\/rouleaux-de-courgette-la-ricotta\/"},"modified":"2023-04-27T19:20:50","modified_gmt":"2023-04-27T23:20:50","slug":"rouleaux-de-courgette-la-ricotta","status":"publish","type":"recipe","link":"https:\/\/www.halfyourplate.ca\/fr\/recipe\/rouleaux-de-courgette-la-ricotta\/","title":{"rendered":"Rouleaux de courgette \u00e0 la ricotta"},"content":{"rendered":"
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\n\nImprimer<\/a>\n<\/div>\n\n
Temps de pr\u00e9paration <\/span>20 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps de cuisson <\/span>40 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Temps total <\/span>1 heure<\/span><\/span> heure<\/span><\/span><\/div><\/div>\n
Yield <\/span>6<\/span> portions<\/span><\/span><\/div>\n<\/div>\n\n
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Ingr\u00e9dients<\/h3>
  • 1<\/span> emballage<\/span> de Ricotta<\/span><\/li>
  • 1\/2<\/span> tasse<\/span> Chapelure assaisonn\u00e9e<\/span><\/li>
  • 2<\/span> oeufs<\/span><\/li>
  • 1\/4<\/span> tasse<\/span> De persil frais et la m\u00eame quantit\u00e9 de basilic frais<\/span> hach\u00e9<\/span><\/li>
  • 2<\/span> grousses<\/span> Ail<\/span> \u00e9minc\u00e9es<\/span><\/li>
  • 1\/4<\/span> c. \u00e0 th\u00e9<\/span> De sel et la m\u00eame quantit\u00e9 de poivre fra\u00eechement moulu<\/span><\/li>
  • 2<\/span> tasses<\/span> De sauce tomate et basilic pour p\u00e2tes<\/span> faible en sodium<\/span><\/li>
  • 3<\/span> Courgettes<\/span> 7 pouces (17,5 cm) de longueur (environ 1 1\/4 lb\/600 g)<\/span><\/li>
  • 1\/8<\/span> tasse<\/span> Parmesan<\/span> r\u00e2p\u00e9<\/span><\/li><\/ul><\/div><\/div>\n\n<\/div>\n\n
    \n\n

    Instructions<\/h3>
    • Dans un bol, m\u00e9langer la ricotta, la chapelure, les \u0153ufs, le persil, le basilic, l\u2019ail, le sel et le poivre; r\u00e9server.<\/span><\/div><\/li>
    • \u00c9tendre la sauce dans un plat \u00e0 cuisson graiss\u00e9 de 11 x 7 pouces (2 L).<\/div><\/li>
    • \u00c9mincer les courgettes dans le sens de la longueur et d\u00e9poser environ 30 mL (2 c. \u00e0 soupe) du m\u00e9lange de ricotta sur chaque tranche de courgette. Rouler et placer dans le plat \u00e0 cuisson. Saupoudrer de parmesan.<\/div><\/li>
    • Cuire au four \u00e0 d\u00e9couvert \u00e0 190 \u00b0C (375 \u00b0F) pendant 45 minutes ou jusqu\u2019\u00e0 ce que les courgettes soient tendres et que le dessus soit dor\u00e9.<\/div><\/li><\/ul><\/div><\/div>\n<\/div>\n\n
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