Full credit for this lovely dish goes to DiabetesAustralia.com
Zucchini is such a versatile vegetable and a great
all-rounder. This ricotta and zucchini dish is delicious and contains a
significant amount of water, fiber and electrolytes and is rich in vitamins. Enjoy!
Ingredients:
- 4 medium-sized zucchinis
- Pinch salt
- Pinch cracked pepper
- 1/2 cup reduced fat ricotta
- 1 regular-sized egg
- 1/4 cup grated parmesan cheese
- 5 basil leaves finely chopped
- Punnet (250g) cherry tomatoes
Preparation:
Slice zucchini into long, thin strips.
Lay flat on lined baking paper, drizzle a little olive oil,
add salt and pepper and bake in the oven at 200C for 15 minutes until soft.
In a bowl add ricotta, egg, some of the parmesan cheese,
basil leaves, salt & pepper and stir together.
Spray base of oven tray with oil.
Add a teaspoon of the mixture into a zucchini slice and
gently roll to enclose, like a parcel. Place the zucchini wrapped side down
onto a tray. Repeat with remaining zucchini.
Cut cherry tomatoes in halves or quarters and arrange over
the parcels, flesh side down. Sprinkle the remaining cheese on top.
Return to the oven and bake for another 15-20 minutes.
Serve hot from the oven.
Blessed be... and happy cooking!