Directions:
- Cut off the stem end of the zucchini. Using a mandolin or a vegetable peeler, slice the zucchini lengthwise into 24 paper-thin strips with a vegetable peeler or mandoline.
- Season with salt, pepper, and olive oil. Leave to marinate in the refrigerator for at least 20 minutes. The zucchini strips will be more translucent and pliable after resting.
- Mix the ricotta cheese with the lemon juice. Season with salt and mix vigorously until thoroughly incorporated.
- Chiffonade the basil leaves. Add the basil and almonds to the ricotta mixture and mix until evenly distributed.
- Place about 1 tablespoon of the ricotta filling on the cut end of the zucchini strips.
- Roll up and sprinkle with pepper. Place on a dish with a pool of a little olive oil and balsamic vinegar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 564.6 Kcal (2364 kJ) | ||
| Calories from fat | 306.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.07g | 52% | |
|---|---|---|---|
| Cholesterol | 60mg | 20% | |
| Sodium | 316.15mg | 13% | |
| Potassium | 499.77mg | 11% | |
| Total Carbs | 30.18g | 10% | |
| Sugars | 14.76g | 59% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 33.11g | 66% | |
| Vitamin C | 22mg | 37% | |
| Iron | 2mg | 11% | |
| Calcium | 914.4mg | 91% | |
| Amount Per 100 g | |||
| Calories | 146.22 Kcal (612 kJ) | ||
| Calories from fat | 79.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.82g | 52% | |
|---|---|---|---|
| Cholesterol | 15.54mg | 20% | |
| Sodium | 81.88mg | 13% | |
| Potassium | 129.43mg | 11% | |
| Total Carbs | 7.82g | 10% | |
| Sugars | 3.82g | 59% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 8.58g | 66% | |
| Vitamin C | 5.7mg | 37% | |
| Iron | 0.5mg | 11% | |
| Calcium | 236.8mg | 91% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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