Zucchini Rollatini
Indulge in the savory delight of Zucchini Rollatini, a dish that surprises with its protein-packed punch of 21 grams per serving! This dish combines the goodness of zucchini, rich in fiber and antioxidants, with the wholesome benefits of sunflower seeds. From promoting healthy digestion to boosting heart health and immunity, every bite of this dish is a journey of wellness.
Ingredients
Zucchini Shells
- 2 Pieces Zucchini Medium (392g)
Filling
- 1 Piece Carrot Medium (122g)
- 1 Piece Zucchini Small (118g)
Cheese Filling
- 1 Cup Zucchini Peeled and chopped (149g)
- 10 Gram Sunflower Seeds Soaked for at least 2 hours
- 1 Tablespoon Lemon Juice (14g)
- 1 Clove Garlic (3g)
- 1/2 Teaspoon Onion Powder (1g)
- 1/4 Cup Water Adjust for desired consistency
Marinara Sauce
- 2 Cups Fresh Tomatoes Chopped (360g)
- 1 Cup Sun-dried Tomatoes Soaked for at least 2 hours
- 1/4 Cup Red Bell Pepper Chopped (37g)
- 1 Clove Garlic (3g)
- 1/2 Teaspoon Dried Oregano (0.5g)
- 1/2 Teaspoon Dried Basil (0.35g)
Instructions
- Preheat your oven to 375°F (190°C).
- Using a mandoline or vegetable peeler, slice the zucchinis lengthwise into thin strips to create the shells.
- For the filling, grate the carrot and zucchini and set aside.
- In a food processor, blend all the ingredients for the cheese filling until smooth.
- Spread a spoonful of the cheese filling onto each zucchini strip, add a layer of grated vegetables, and roll them up.
- Place the zucchini rolls in a baking dish, seam side down.
- Pour the marinara sauce over the rolls and bake for 20-25 minutes until tender.