Nutritious and delicious zucchini rolls filled with ricotta cheese, zucchini flowers, corn, sun-dried tomatoes, parsley, in a tomato sauce with a hint of basil, oregano, and thyme. 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, sliced into 1/2 cm strips
1/4 cups white onion, finely chopped
1 tablespoon garlic, finely chopped
2 cups tomato purée
1/4 cups Parmesan cheese, for 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 filling ingredients in a bowl and season to your liking.
Fill the zucchinis with the previous preparation.
Mix the tomato puree with onion and garlic, serve the puree as a base in a baking dish, place the stuffed zucchinis, 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.
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