Zucchini Ricotta Rolls
Zucchini Ricotta Rolls are a light and tasty dish made with zucchini, ricotta, and fresh herbs, perfect as an appetizer or a simple main dish.
Ingredients
Main ingredients
- 2 medium zucchini Thinly sliced lengthwise.
- 1 cup ricotta cheese Use store-bought or homemade.
- 1/2 cup tofu Pressed to remove moisture.
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 teaspoon garlic powder
- to taste Salt and pepper
- Olive oil For drizzling.
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, combine ricotta, tofu, sun-dried tomatoes, garlic powder, salt, and pepper, mixing until well blended.
- Lay out each zucchini strip and place a spoonful of the ricotta mixture at one end.
- Roll it up tightly and place seam-side down in a baking dish.
- Drizzle olive oil over the rolls.
- Bake for about 20-25 minutes, or until the zucchini is tender.
- Garnish with fresh basil before serving.
Notes
Serve Zucchini Ricotta Rolls warm or at room temperature. They can be made ahead and baked just before serving. Store in an airtight container in the fridge for up to 3 days, or freeze in a single layer.