Zucchini roll stuffed with ricotta

Zucchini roll stuffed with ricotta

Zucchini roll stuffed with ricotta, a very easy recipe perfect for all occasions, Zucchini roll stuffed with ricotta, is prepared with very few ingredients and is a fresh and perfect dish to fill as you like with what we have in the fridge. I used ricotta, it goes very well with the flavour of zucchini and to flavour it I used a little nutmeg. Making this roll is very easy and it is beautiful to bring to the table as it has a decoration of sliced ​​zucchini that makes it tastier and more beautiful!

In the dough we can add all the spices that we like the most, I to make Zucchini roll stuffed with ricotta even more delicious I added a handful of julienne Emmental cheese, I’m sure it will appeal to adults and children! Let’s see together how to achieve Zucchini roll stuffed with ricotta!

Nutrition Facts of Soft Zucchini roll stuffed with ricotta

Servings: 1
Amount per serving
Calories 728
% Daily Value*
Total Fat 40.7g 52%
Saturated Fat 17.8g 89%
Cholesterol 718mg 239%
Sodium 1549mg 67%
Total Carbohydrate 15.3g 6%
Dietary Fiber 1.8g 6%
Total Sugars 2.8g
Protein 77g
Vitamin D 62mcg 308%
Calcium 938mg 72%
Iron 5mg 26%
Potassium 1034mg 22%
*The % Every day Worth (DV) tells you ways a lot a nutrient in meals serving contributes to an every day food plan. 2,000 calorie a day is used for basic vitamin recommendation.

INGREDIENTS
4 eggs
two zucchini
60 g of julienne Emmental
salt to taste
250 g of cottage cheese
spices to taste (I used nutmeg)

Preparation

First, we start grating a julienne zucchini, I used a grater with large holes. Transfer the julienned zucchini to a bowl and add the eggs.

First, we start grating a julienne zucchini, I used a grater with large holes. Transfer the julienned zucchini to a bowl and add the eggs.

Then we add salt and also add the spices we like best, I added a little nutmeg, it looks great.

We also combine the Emmental with julienne and mix well with a fork. Transfer the dough to a baking tray with parchment paper (30x25cm) and level it well with a fork. Now cut zucchini into thin slices with the help of a mandolin.

We decorate the entire surface of the roll with the slices of zucchini and season with a pinch of salt. Then we cook at 180 degrees in a fan oven for about 20 minutes, when it is golden brown it is ready, or in a static oven at 190 degrees for the same time.

Let the roll cool completely. Once cold, turn it upside down on a sheet of parchment paper and stuff it with ricotta. At this point, we roll up the roll and let it rest in the fridge for about an hour. Once the rest time has passed, cut it into slices and it is ready to be eaten!

Zucchini roll stuffed with ricotta
Zucchini roll stuffed with ricotta

Read also The soft ricotta cake recipe.

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