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low carb cannelloni
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
4 servings
Márcia Areias
@chefemarciaareias- Ingredients
- Recipe
- Zucchini3 unit(s)
- Nuts50 g
- Spinach2 cup
- Tomato sauce2 cup
- Ricotta200 g
- Parmesan to taste
- Olive oil2 tablespoon
- Salt and pepper to taste
- 1- Cut the zucchinis into thin slices, place the slices in a colander and sprinkle with salt. Let drain for 30 minutes. Place the walnuts on a tray and bake in a preheated oven at 170 degrees for 5 minutes. Reserve.
- Sauté the spinach with a clove of minced garlic and a dessert spoon of olive oil. Season with salt and pepper. Place in a sieve to remove excess liquid. When cool, cut coarsely and set aside.
- Sauté the spinach with a clove of minced garlic and a dessert spoon of olive oil. Season with salt and pepper. Place in a sieve to remove excess liquid. When cool, cut coarsely and set aside.
- Place the ricotta in a bowl and mash it with a fork. Season with 1 tablespoon of olive oil, salt, pepper and lemon zest. Add spinach and walnuts and mix well.
- Stuff the zucchini slices with the ricotta cream and roll. Place them in a refractory that can go to the oven greased with oil. Drizzle with tomato sauce and Parmesan. Bake in a preheated oven at 180 degrees for 20 minutes. 😋😋
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