Stuffed Zucchini Rolls
Difficulty: Medium200
kcal40
minutesJust when Summer is about to become too much for me to endure, I am reminded that football season is coming! It is an understatement to say I am excited about the 2019-2020 New Orleans Saints football season. I Am PUUUMPED! Last season left me feeling like a cliffhanger season finale to my favorite show!
Even if football isn’t your game, if you are getting together with friends, give this recipe a try! It is simple but the presentation will make your Saint fan friends say “Who made dat?” And the best part is this dish is low-carb and keto friendly.
Try these with eggplant too!
If you are concerned about the zucchini being too stiff or soggy, I recommend grilling them slightly on a grill pan.
Makes 4 servings
Ingredients
1 cup light cottage cheese
2 egg whites
1/4 cup Parmesan cheese
1 tsp. Sal & Judy Italian Seasoning
4 Whole Zucchini, thinly sliced
2 cups Sal & Judy’s Heart Smart Sauce
1/2 cup part-skim mozzarella cheese, grated
Directions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the ricotta cheese, egg, Parmesan cheese, and seasoning. Mix well.
- Using a tablespoon measure, dollop two tablespoons of the cheese mixture onto each slice of the zucchini. Roll the zucchini. Top each one with a little sauce and mozzarella.
- Cook for about 20 minutes until the cheese melts and slightly browns.
Notes
- sodium 681 milligrams | protein 20 grams | calories 200kcal | sugar 13 grams | fat 5 grams saturated fat 5 grams | carbohydrates 23 grams
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