Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Yield 6 servings

Ingredients

  • 1 tub Ricotta Cheese
  • 1/2 cup Seasoned Breadcrumbs
  • 2 Eggs
  • 1/4 cup Fresh Parsley chopped
  • 1/4 cup Fresh Basil chopped
  • 2 cloves Garlic minced
  • 1/4 tsp Salt and Fresh Ground Pepper
  • 1 cup Tomato Basil Pasta Sauce low sodium
  • 3 Zucchini 7 inches long (about 1 1/4 lb)
  • 1/8 cup Parmesan Cheese grated

Instructions

  • In a bowl, stir together ricotta cheese, breadcrumbs, eggs, parsley, basil, garlic, salt and pepper; set aside.
  • Spread sauce over bottom of 11 x 7 inch (2 L) greased baking dish.
  • Thinly slice zucchini lengthwise and spread about 2 tbsp (30 mL) of the ricotta mixture over each zucchini slice. Roll up and place in baking dish. Sprinkle with Parmesan cheese.
  • Bake, uncovered in 375 F (190 C) oven for 45 minutes or until zucchini is tender and top is golden.
Nutrition Facts
Zucchini Ricotta Rolls
Calories
170
% Daily Value*
Fat
 
6.5
g
10
%
Saturated Fat
 
5.5
g
34
%
Carbohydrates
 
15
g
5
%
Fibre
 
2
g
8
%
Sugars
 
5
g
6
%
Protein
 
11
g
22
%
Cholesterol
 
65
mg
22
%
Sodium
 
325
mg
14
%
Vitamin A
 
1000
IU
20
%
Vitamin C
 
20.6
mg
25
%
Calcium
 
235
mg
24
%
Iron
 
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

You will have a couple of zucchini slices left so be sure to chop them up and use them in soups, stews, frittatas or omelettes.
Recipe developed by Emily Richards.

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