Ingredients
Cheese Filling:
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1 ¼ cups ricotta cheese
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1 cup chopped spinach
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1 large egg, lightly beaten
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1 teaspoon ground black pepper
Pesto:
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1 cup basil leaves, torn
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2 tablespoons extra-virgin olive oil, or more to taste
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½ clove garlic (Optional)
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2 tablespoons pine nuts
Other:
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1 extra large zucchini
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9 toothpicks, soaked in water
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¼ cup pasta sauce
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2 tablespoons grated Parmigiano-Reggiano cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Make filling: Mix together ricotta cheese, spinach, egg, and pepper in a bowl until well combined. Set aside.
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Make pesto: Grind together basil, extra-virgin olive oil, and garlic into a chunky paste using a mortar and pestle. Add pine nuts to pesto; crush until nuts are coarsely ground. Set aside.
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Slice zucchini lengthwise into 18 strips using a mandoline. Lay 2 zucchini strips in the shape of a cross on a work surface. Drop a spoonful of filling in the middle of the cross. Top with a dollop of pesto. Fold ends into the center to create a parcel, starting from the bottom end and moving clockwise. Secure with a toothpick. Repeat with remaining zucchini strips, filling, and pesto.
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Spread a thin layer of pasta sauce in the bottom of a shallow baking dish. Arrange zucchini parcels on top, about 1/2-inch apart. Top each parcel with remaining pasta sauce. Sprinkle with Parmiggiano-Reggiano cheese.
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Bake in the preheated oven until sauce and zucchini begin to brown, about 20 minutes.
Tips
You can toast the pine nuts if desired.
Nutrition Facts (per serving)
267 | Calories |
18g | Fat |
14g | Carbs |
15g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 267 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 6g | 31% |
Cholesterol 73mg | 24% |
Sodium 240mg | 10% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 15g | 31% |
Vitamin C 34mg | 37% |
Calcium 303mg | 23% |
Iron 2mg | 13% |
Potassium 718mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.