Zucchini Ricotta Roll Ups

January 30, 2020

This is me serving you a side of deliciousness right now! Having been married for a mere two months, I am constantly stuck over what to make with a protein, where it's chicken or fish, I never know what side will go well. I know that a carb is necessary for me so I enjoy my brown rice but as far as veggies go, these zucchini ricotta roll ups are the perfect side to any main dish. I say side because after about 2 hours I was dead starving again. 

 

What I did with this recipe was make a simple Arrabiata sauce with onion, garlic and some spices and let it cool a bit on the side. And then continued to make these roll ups with no added spice and rather create a simple side dish with delicate flavours, so as not to over spice the whole meal. 

 

You can use baby marrow or zucchini for this recipe, I would suggest that if you are Vegan, substitute the Ricotta cheese with tofu. Simply remove it from the packaging, drain excess liquid and smear it onto the zucchini, or if you want a smoother texture, pass it through a sieve or food processor. At this stage you can also add some lemon juice, salt and pepper to the tofu to add some flavour if you so desire. 

 

Anyway now onto the recipe, it's very quick to make but I do advise using a peeler to the zucchini otherwise you will struggle to get those long, fine ribbon pieces. The longer the ribbon the easier it is to roll up and place into the sauce. 

 

Bon Apetit!

 

Zorah xo

 Recipe: Zucchini Ricotta Roll Ups

 

Ingredients:

 

2-3 zucchini

1 packet of ricotta cheese/tofu

1 can of Indian style tomatoes/ spicy tomatoes

3 tbsp. Arrabiata sauce

1/2 Onion

1 tsp. garlic 

3 whole cardamom

1 tsp. ground coriander

1/2 tsp. chilli flakes

Salt and Pepper to taste

1 cup Parmesan Cheese

 

Method:

 

Sauté the onion, garlic, cardamom, chilli and ground coriander until light brown. Then add the can of tomatoes and Arrabiata sauce. Cook until it starts to boil, then set aside. 

Using a rectangular dish, pour the sauce inside and allow to cool a bit. 

Preheat oven to 200C in the meantime. 

Wash and clean zucchini, then peel into thin ribbons. 

Break down the ricotta cheese, and press firmly onto the ribbon so it stays flat. 

Slowly roll form one end to the other, it does not need to be perfect. 

Place into the sauce in an upright position. Continue until you are finished. 

Grate Parmesan cheese over the zucchini rolls and bake for 20-25 minutes. 

Once the cheese/tofu has brown on the tops, you can remove and eat immediately. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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