Cut the edges of the zucchinis and brush the zucchini slices with olive oil. Sprinkle with salt and pepper.
Grill for about 4 minutes on each side until tender.
In a bowl, combine the goat cheese, parsley, lemon, and mix with a fork.
Place a slice of prosciutto, 1/2 teaspoon of the cheese mixture about 2 cm from the edge of the zucchini slice. Top with spinach leaves and a small basil leaf.
Roll it up and place the seam side down in a baking dish.
Repeat the same step with the other zucchini slices.
In the gaps between the zucchinis, pour the tomato puree. Bake at 180°C for 15 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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