Creamy Spinach Alfredo Zucchini Rolls
Ingredients
- 2 medium zucchini
- 1 1/2 cups ricotta
- 1 cup Parmesan cheese, divided in half
- 2 tsp dried basil
- 1 medium egg
- 4 tbsp butter
- 2 medium cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup baby spinach, roughly chopped
- 0.5 oz 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.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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