2 pieces of zucchini (medium)
375 gr Ricotta cheese (1.5 packs of 250 gr.)
100 gr Parmesan cheese, grated (can be replaced with Russian)
1 pc chicken egg
2 tsp dried basil
4 Tbsp butter
2 pcs garlic cloves
200 ml heavy cream
40 gr spinach
40 g sun-dried tomatoes (if not, don't add)
1
Preheat oven to 180 degrees. Grease a baking dish with oil. Make zucchini rolls by slicing each courgette from end to end using a wide peeler. You will need 20 slices to fill a small baking dish.
2
Prepare the filling by mixing ricotta, half Parmesan cheese, basil, spinach, and an egg in a large bowl with a mixer. Place the filling in a piping bag or large plastic bag and set aside.
3
Preheat a skillet or saucepan on the stovetop. Heat butter, garlic, and cream over medium heat. Add the remaining Parmesan cheese until the sauce thickens. Remove sauce from heat.
4
Pour a third of the sauce into the bottom of the baking dish. Cut off the end of a pastry or plastic bag. Squeeze the filling onto each zucchini strip along its entire length.
5
Roll each strip carefully, being careful not to squeeze out the filling. Place each zucchini roll in a baking dish with the spiral side down in the sauce (not on the side).
6
Add the dried tomatoes to the remaining sauce. Place the sauce on the rolls in a baking dish. Cover with foil and bake for 25-30 minutes, until the sauce turns brown and begins to bubble. Remove from oven and cool before serving.
It turns out 5 servings of 4 rolls.
Ingredients
2 pieces of zucchini (medium)
375 gr Ricotta cheese (1.5 packs of 250 gr.)
100 gr Parmesan cheese, grated (can be replaced with Russian)
1 pc chicken egg
2 tsp dried basil
4 Tbsp butter
2 pcs garlic cloves
200 ml heavy cream
40 gr spinach
40 g sun-dried tomatoes (if not, don't add)
Instructions
1
Preheat oven to 180 degrees. Remove from oven and cool before serving.
It turns out 5 servings of 4 rolls.
Zucchini roll casserole
