Zucchini Ricotta Roll Ups Recipe

Zucchini Ricotta Roll Ups Directions:

1. Prepare the Tomato Sauce:

   • In a non-stick pan, sauté onions in a little olive oil until softened.

   • Add minced garlic and sauté for about 1 minute.

   • Add crushed and diced tomatoes, oregano, basil, red pepper flakes (if using), sugar, salt, and pepper.

   • Simmer for 30 minutes or until the sauce thickens.

2. Prepare the Zucchini:

   • Preheat the oven to 200°C (400°F).

   • Slice the zucchini lengthwise about ¼ inch thick.

   • Lay the zucchini on a greased baking sheet, drizzle with a little olive oil, and season with salt.

   • Bake in the oven for 10 minutes or until soft and tender. Remove from the oven and set aside to cool.

3. Prepare the Ricotta Filling:

   • In a bowl, mix together fat-free ricotta, part-skim mozzarella, grated Parmesan, egg, garlic powder, chopped basil, nutmeg, salt, and pepper.

4. Assemble the Roll-Ups:

   • Take each zucchini slice, spread a thin layer of the ricotta filling, and roll them up.

   • Spread half of the tomato sauce on the bottom of a casserole dish.

   • Place the zucchini rolls next to each other in the dish.

   • Top each roll with 2 teaspoons of the remaining tomato sauce.

   • Sprinkle with additional shredded mozzarella, grated Parmesan, and freshly ground pepper.

5. Bake:

   • Bake uncovered for 30 minutes or until the cheese is melted and golden on top.

WW Points Calculation:

• Fat-free ricotta (250g): 2 points

• Part-skim mozzarella (100g): 4 points

• Grated Parmesan cheese (2 tablespoons): 2 points

• Egg: 0 points

• Olive oil (used for sautéing and drizzling): 4 points

• Remaining ingredients: 0 points

Total Points: 12

Servings: 4

Per Serving: 3 points

Nutrition Information (per serving):

• Calories: 180

• Fat: 7 g

• Saturated Fat: 3 g

• Carbohydrates: 12 g

• Sugar: 6 g

• Protein: 15 g

• Fiber: 3 g

• Sodium: 320 mg

I'm waiting for your comments! Enjoy!