Creamy Spinach Alfredo Zucchini Rolls
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Creamy Spinach Alfredo Zucchini Rolls
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This makes a total of 5 servings, 4 rolls per serving of Creamy Spinach Alfredo Zucchini Rolls. Each serving comes out to be 420.82 Calories, 36.7g Fat, 7.12g Net Carbs, and 16.42g Protein.
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Ingredients
- 2 medium zucchini
- 1 ½ cups ricotta
- 1 cup Parmesan Cheese divided in half
- 2 teaspoon dried basil
- 1 medium egg
- 4 tablespoons butter
- 2 clove garlic minced
- 1 cup heavy cream
- ½ cup baby spinach roughly chopped
- 0.5 ounce sun-dried tomatoes
Instructions
- Pre-heat oven to 350 degrees. Coat casserole dish with non-stick spray. Prepare the zucchini rolls by slicing each medium zucchini from end to end using a wide vegetable peeler. You will need 20 slices to fill a small casserole dish.
- Prepare the filling by mixing the ricotta, half of the Parmesan cheese, basil, spinach, and egg in a large bowl. Scoop the filling into a pastry bag or large plastic bag and set aside.
- Pre-heat a pan on the stove. Heat the butter, garlic, and cream in a small saucepan over medium heat. Stir in the remaining Parmesan cheese until the sauce thickens. Remove the sauce from the heat.
- Ladle a third of the sauce into the bottom of the casserole dish.
- Cut the tip of the piping bag or plastic bag. Squeeze a strip of filling onto each of the zucchini noodle strips.
- Roll each strip gently, being careful not to squeeze the filling out.
- Place each zucchini roll into the casserole dish spiral side down into the sauce.
- Stir the sundried tomatoes into the remaining sauce. Spoon the sauce over the rolls.
- Cover with foil and bake for 25-30 minutes, until the top the sauce is brown and bubbling. Remove from oven and cool to serve.
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