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Lorenza

Lorenza Ávila

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Recipe of Calabacitas Stuffed with Ricotta Cheese
Recipe

Calabacitas Stuffed with Ricotta Cheese

30 mins
Half
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A fantastic vegetarian dish of zucchini stuffed with ricotta cheese, basil and pine nuts.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 4 zucchini, slices along very thin and with the tips cut
  • 4 tablespoons olive oil
  • 4 tablespoons balsamic vinegar
  • 250 grams ricotta cheese
  • 1 bunch basil leaf, chopped
  • 50 grams toasted pine nuts
  • 1 lemon, its juice
  • salt, sufficient quantity
  • black pepper, sufficient quantity

Preparation

Slice the zucchini with a mandolin into thin slices.
Put a little balsamic vinegar and olive oil on the slices of zucchini. Cover and refrigerate for at least 20 minutes.
Meanwhile, mix the ricotta cheese with the lemon juice. Season with salt and pepper to taste.
Mix the chopped basil and pine nuts with the cheese.
After 20 minutes of marinated zucchini, put on a pan with browning stripes (or can be put on a grill). One minute per side (or until it is cooked but firm).
Put a spoonful of the ricotta cheese mixture on top of each slice of golden zucchini and roll up.
Repeat the previous step until the cheese is finished.
Arrange the rolls standing on a platter and season with salt and pepper on top. Put the balsamic vinegar and olive oil on top and serve.

TIPS

If you like you can add a slice of parma ham too.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Rebe Delao
17/01/2015 19:27:38
CALABACITAS RELLENAS DE QUESO RICOTTA SE ME ANTOJA HACERLAS
Anonymous
12/06/2013 17:14:44
Excelente receta mmmm, rico!
Carmen Guzman
23/05/2013 13:31:10
PARA LOS VEGETARIANOS VOY A TENER UNA REUNION Y VENDRA UNA PERSONA VEGETARIANA, OJA LE GUSTE EL MENU

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