Ricotta Stuffed Zucchini Involtini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Thin-sliced zucchini rolled around a ricotta and herb filling, then baked in tomato sauce and melted mozzarella. This low-carb Italian dish is a light, vegetable-forward dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 zucchinis
- 1 tbsp olive oil
- pinch of salt & pepper
- 1 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup chopped basil leaves
- 1 garlic clove, minced
- salt & pepper to taste
- 1 egg
- 1 jar of your favourite tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil to garnish
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 3006mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1421mg
- Calcium
- 877mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 3006MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.