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Veal Rolls with Zucchini

By Jason Fung, MD

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
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinners + Mains
Cuisine American, Italian, Mediterranean
Servings 4
Calories 101 kcal

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.
Keyword American, Dinners + Mains, Italian, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

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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