Nutritious and delicious pumpkin rolls stuffed with ricotta cheese with pumpkin flower, baby corn, dehydrated tomato, parsley, in a tomato sauce and a touch of basil, oregano and thyme flavor. Very easy to prepare.
1/2 cups white onion, finely chopped, for the filling
1 tablespoon garlic, finely chopped, for the filling
2 cups ricotta cheese, for the filling
1/4 cups parsley, finely chopped, for the filling
1 cup zucchini blossoms, chopped, for the filling
1/4 cups baby corn, for the filling
1/4 cups sun-dried tomatoes, finely chopped, for the filling
1 pinch salt, for the filling
1 pinch pepper, for the filling
2 pumpkins, cut into 1/2 cm sheets
1/4 cups white onion, finely chopped
1 tablespoon garlic, finely chopped
2 cups tomato purée
1/4 cups Parmesan cheese, to gratin
1/2 cups basil
1 pinch oregano
1/4 cups cherry tomato, Cut in half
1 pinch thyme
Preparation
20 mins
15 mins
Low
Preheat the oven to 200 ° C.
Mix the ingredients for the filling in a bowl and season to your liking.
Fill the pumpkins with the previous preparation.
Mix the tomato puree with onion and garlic, serve the base puree in a baking dish, place the stuffed pumpkins, sprinkle with Parmesan cheese, fresh basil leaves, oregano, cherry tomatoes and thyme.
Bake for 10 minutes. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?