This Zucchini and Ricotta Roll is a fresh, light, and healthy dish perfect for a quick snack, appetizer, or main course. With layers of tender zucchini and a creamy ricotta filling flavored with garlic and dill, this roll is not only delicious but also nutritious. It’s ideal for a low-carb, vegetarian option that’s both simple and satisfying. The roll is easy to prepare and perfect for impressing guests with its beautiful spiral presentation.
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Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients:
- For the Base:
- 2 medium zucchini (1 grated, 1 sliced into thin rings)
- 6 large eggs
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper (to taste)
- For the Ricotta Filling:
- 1 cup (250g) ricotta cheese
- 3 cloves garlic, minced
- 1/4 cup fresh dill, finely chopped
- 1 tablespoon olive oil (optional, for spreading)
Directions:
- Prepare the Zucchini Base:
- Preheat the oven to 180°C (350°F).
- Grate one zucchini and crack 6 eggs into a bowl. Season with salt and pepper. Blend with a hand mixer until well combined.
- Layer with Sliced Zucchini:
- Line a baking tray with parchment paper and arrange the thinly sliced zucchini rings evenly on it. Pour the egg and grated zucchini mixture over the slices.
- Bake the Zucchini Base:
- Bake for 20 minutes, or until the mixture is set and the edges are slightly golden.
- Prepare the Ricotta Filling:
- Mix the ricotta, minced garlic, and dill in a bowl until smooth.
- Cool and Assemble:
- Let the zucchini base cool completely, then spread the ricotta filling evenly on top. Roll up the zucchini base tightly and slice it into rounds for serving.
Serving Suggestions:
- Serve with a side salad or roasted vegetables.
- Pair with a dollop of sour cream or Greek yogurt for extra creaminess.
- Enjoy as a light main course or appetizer.
Cooking Tips:
- Make sure the zucchini base is fully cooled before spreading the filling to avoid melting the cheese.
- Use a sharp knife to slice the roll neatly.
- Add your favorite herbs to the filling for extra flavor.
Nutritional Benefits:
- Zucchini: Low in calories, high in vitamins A and C.
- Ricotta: A good source of calcium and protein.
- Eggs: Provide high-quality protein and essential nutrients.
Dietary Information:
- Vegetarian
- Gluten-Free: Naturally gluten-free.
Nutritional Facts (per serving):
- Calories: 150 kcal
- Protein: 8g
- Fat: 10g
- Carbohydrates: 5g
- Fiber: 1g
- Calcium: 100mg
Storage:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Not recommended due to the texture change of zucchini.
Why You’ll Love This Recipe:
- Light, nutritious, and easy to prepare.
- Perfect for meal prep or a quick snack.
- Naturally low-carb and gluten-free.
- Beautiful spiral presentation ideal for entertaining.
Conclusion:
This Zucchini and Ricotta Roll is a fresh and flavorful dish perfect for any time of the day. Whether served as an appetizer, snack, or light meal, it’s sure to impress with its delicate flavor and beautiful presentation. The combination of creamy ricotta and zucchini makes for a healthy and satisfying option that’s quick to prepare. Enjoy this versatile dish with family and friends and savor the freshness it brings to the table.
Frequently Asked Questions (FAQs):
- Can I use a different cheese instead of ricotta?
Yes, cream cheese, cottage cheese, or goat cheese are great substitutes. - Can I make this recipe dairy-free?
Yes, you can use a dairy-free ricotta substitute or a nut-based cheese. - How do I prevent the roll from breaking when slicing?
Ensure the zucchini base is fully cooled before rolling, and use a sharp knife for clean slices. - Can I add more vegetables to the filling?
Yes, finely chopped spinach, mushrooms, or roasted peppers make great additions. - Can I make this dish in advance?
Yes, you can prepare the zucchini base and filling ahead of time and assemble right before serving. - Is this recipe keto-friendly?
Yes, this recipe is naturally low in carbs and suitable for a keto diet. - Can I freeze the zucchini roll?
Freezing is not recommended due to the texture change when thawed. - What herbs can I use instead of dill?
You can substitute dill with basil, parsley, or chives. - How do I store leftovers?
Store leftovers in the fridge for up to 3 days in an airtight container. - Can I use other vegetables instead of zucchini?
You could use thinly sliced eggplant or butternut squash as alternatives.