
Veal Rolls with Zucchini
You don’t need a lot of spices that overwhelm the flavor of the actual food; garlic, olive oil, and vinegar is plenty to make it taste good. And it definitely looks impressive on the plate! Recipe from Paleo Leap
Ingredients
- 8 veal scallops
- 2 zucchini quartered
- 1/4 cup balsamic vinegar
- 2 tsp garlic powder
- 2 tbsp olive oil
- salt
- pepper
Instructions
- Preheat your grill to medium heat.
- Using a meat mallet, flatten the veal scallops.
- Season each scallop with salt and pepper.
- Season the zucchini with garlic powder, salt, and pepper.
- Grill the zucchini on each side for about 2 minutes.
- Remove the zucchini from grill.
- Roll the veal tightly around each zucchini quarter.
- In a bowl, combine the balsamic vinegar and olive oil;
- Brush the veal rolls with the oil-vinegar mixture and grill for 2 to 3 minutes per side.
Nutrition
Nutrition Facts
Veal Rolls with Zucchini
Amount per Serving
Calories
101
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Cholesterol
2
mg
1
%
Sodium
14
mg
1
%
Potassium
292
mg
8
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
2
g
4
%
Vitamin A
196
IU
4
%
Vitamin C
18
mg
22
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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.