Ricotta & Sun Dried Tomato Zucchini Roll Ups by @starinfinitefood

38 min
Medium

4 servings

🥒

4 small/medium

Zucchini

🧀

240 ml

Ricotta Cheese

🧀

360 ml

Parmesan Cheese

🌿

120 ml

Baby Spinach

🌰

120 ml

Walnuts

🍅

80 ml

Sun Dried Tomatoes

🍋

5 ml

Lemon Zest

🌿

5 ml

Dried Oregano

🧂

1.3 ml

Salt

🌶️

1.3 ml

Pepper

🥄

45 ml

Tahini

🥄

60 ml

Greek Yogurt

🥄

7.5 ml

Balsamic Vinegar

💧

15 ml

Water

🍯

7.5 ml

Honey

🌿

15 ml

Fresh Parsley

🫒

30 ml

Olive Oil

Preparation Steps

  1. Step 1/6

    Preheat the oven to 425°F. Line a sheet pan with parchment paper and set aside.

    🧲Sheet pan
    📜Parchment paper

  2. Step 2/6

    Drizzle some olive oil onto the sheet pan. Add the zucchini to the sheet pan, then drizzle some olive oil over the top and season with salt. Place the zucchini in the oven for 15-18 minutes, flipping halfway. Remove and allow it to cool.

    🫒Olive oil
    🥒Zucchini
    🧂Salt
    🧲Sheet pan

  3. Step 3/6

    While the zucchini roasts, make the filling. Add all ingredients to a bowl and mix to combine. Place it in the refrigerator for 15 minutes.

    🧀Ricotta cheese
    🧀Parmesan cheese
    🌿Baby spinach
    🌰Walnuts
    🍅Sun dried tomatoes
    🍋Lemon zest
    🌿Dried oregano
    🧂Salt
    🌶️Pepper
    🥣Mixing bowl
    🥄Spoon

  4. Step 4/6

    Next, place the zucchini onto a flat surface and add a couple spoonfuls of the filling. Roll the filling so that it is cylindrical. Roll the zucchini up around the filling and repeat until you have used everything up.

    🥒Zucchini
    Ricotta mixture
    🥄Spoon

  5. Step 5/6

    Make the sauce. Add all ingredients to a small bowl and mix to combine.

    🥄Tahini
    🥄Greek yogurt
    🥄Balsamic vinegar
    💧Water
    🍯Honey
    🧂Salt
    🌶️Pepper
    🥣Mixing bowl
    🥄Spoon

  6. Step 6/6

    To serve, spread a smear of the sauce onto a plate, top with the zucchini roll-ups and then garnish with the parsley, if using.

    Tahini mixture
    🌿Fresh parsley
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Dairy, Nuts, Condiments, Herbs

Ingredients

Zucchini, Ricotta cheese, Parmesan cheese, Baby spinach, Walnuts, Sun dried tomatoes, Lemon zest, Dried oregano, Salt, Pepper, Tahini, Greek yogurt, Balsamic vinegar, Water, Honey, Fresh parsley, Olive oil

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-Free

Calories

250 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 18g, Sugar: 6g, Fat: 20g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 250mg, Iron: 2mg, Magnesium: 40mg, Potassium: 600mg

Vitamins

Vitamin A: 750IU, Vitamin C: 15mg, Vitamin E: 2mg, Vitamin K: 50µg

Preparation

Time Information

Preparation

20 minutes

Cooking

18 minutes

Overall

38 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Sheet pan, Parchment paper, Mixing bowl, Spoon

Appliances

Oven

Type

Type

Type Of Dish

Starter, Side Dish

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean

Geographic

Greece, Mediterranean

Various

Aspect

Texture

Crunchy, Creamy

Flavors

Savory, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Covered), fridge : 3 days (Airtight container), freezer : 1 month (Airtight container)