Stuffed Zucchini Roll-ups
extra virgin olive oil
plus extra to drizzle
balsamic vinegar glaze to drizzle
part skim ricotta cheese
Lemon zest and juice of one lemon
Garlic powder to taste
chopped fresh basil leaves
chopped nuts of choice
Salt and Pepper to taste
Spinach or basil leaves
Cut off the stem end of the zucchini.
Using a vegetable peeler, slice the zucchini lengthwise into paper-thin strips.
Season with salt, pepper, and olive oil.
Marinate for 15 minutes.
Mix the ricotta cheese with rest of ingredients until mixed.
Salt and pepper to taste.
Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips, top with one of the spinach or basil leaves.
Roll the zucchini strip over the filling.
Top with freshly ground black pepper and drizzle with olive oil and balsamic vinegar.
PREPARED FOR LIGREENMARKET BY MADELINE BASLER, RDN, CDN
REAL YOU NUTRITION
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