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Zucchini Rolls Stuffed with Ricotta

Zucchini Rolls Stuffed with Ricotta Recipe

  • 1 recipe Sieved Tomato Sauce with Basil
  • 4 young, firm zucchini (6 to 8 ounces each)
  • Extra virgin olive oil for brushing on baking sheets and zucchini
  • ¾ pound (1½ cups) ricotta, placed in a sieve for 1 to 2 hours to drain excess liquid
  • ¼ cup freshly grated parmigiano
  • 1/8 teaspoon freshly grated nutmeg
  • 1 egg yolk
  • Salt and freshly milled black pepper
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 175kcal (9%)
Total Fat 12g (19%)
Saturated Fat 6g (32%)
Cholesterol 70mg (23%)
Total Carbohydrate 7g
Dietary Fiber 1g
Sugars 3g
Protein 11g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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