Zucchini Ricotta Roll Ups

Zucchini Ricotta Roll Ups

Makes: 18 roll-ups
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

Ingredients:

Zucchini Roll-Ups:

• 3-4 Large Zucchini
• For Ricotta Filling:
  • 250g/8.8oz Fat-Free Ricotta
  • 100g/3.5oz Part-Skim Mozzarella, shredded (plus extra for topping)
  • 2 Tbls Parmesan Cheese, grated (plus extra for topping)
  • 1 Egg
  • 1/2 Tsp Garlic Powder
  • 2 Tbls Chopped Fresh Basil
  • Pinch of Nutmeg
  • Salt & Pepper to taste

Tomato Sauce:

• 400g/14oz Tin Whole Tomatoes, crushed
• 200g/7oz Tin Diced Tomatoes
• 1 Small Onion, finely chopped
• 2 Garlic Cloves, minced
• 1/2 Tsp Oregano
• 1/2 Tsp Basil
• Pinch of Red Pepper Flakes (optional)
• 1 Tsp Sugar
• Salt & Pepper to taste

Instructions:

1. Tomato Sauce:
   • Crush the whole tomatoes in a bowl with your hands or a fork.
   • In a non-stick pan, sauté onions in a little olive oil until softened, then add minced garlic and sauté for about 1 minute.
   • Add the remaining tomato sauce ingredients and simmer for 30 minutes or until the sauce thickens.
2. Zucchini Ricotta Roll-Ups:
   • Preheat the oven to 200C/400F.
   • Slice the zucchini lengthwise about 1/4 inch thick.
   • Lay the zucchini on a greased baking sheet, drizzle with a little olive oil, and season with salt.
   • Bake in the oven for 10 minutes or until soft and tender. Remove from the oven and set aside to cool.
   • In a bowl, mix all the ricotta filling ingredients together.
   • Take each zucchini slice, spread a thin layer of the ricotta filling, and roll them up.
   • Spread half of the tomato sauce on the bottom of a casserole dish. Place the zucchini rolls next to each other. Top each with 2 teaspoons of sauce. Sprinkle with shredded mozzarella, grated parmesan, and freshly ground pepper.
   • Bake uncovered for 30 minutes or until the cheese is melted and golden on top.

Enjoy these delicious and Weight W-friendly Zucchini Ricotta Roll-Ups as a satisfying and flavorful dish!