Uncanny Pantry

Nutritional Info (per serving)

Protein	Carbs	Fiber
20	11	2

Recipe

Ingredients

• 4 large zucchini, sliced thin lengthwise (use mandoline)
• 1.5 cup whole milk ricotta cheese
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1 egg
• 1 tbsp butter (melted, for drizzling)
• 1 tbsp chopped fresh basil
• ½ tsp Herbes de Provence
• Zest of one lemon
• 2 tbsp grated Parmesan
• Salt and pepper to taste

Instructions

1. Preheat Oven to 375°F (190°C).
2. Prep Zucchini: Slice zucchini lengthwise into thin ribbons. Lightly salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Make Filling: In a bowl, combine ricotta, mozzarella, egg, basil, Herbes de Provence, Parmesan, salt, and pepper, lemon zest
4. Assemble Rolls:
   • Add 1–2 teaspoons of filling to the end of each zucchini ribbon.
   • Roll tightly and place seam-side down in a buttered baking dish.
5. Top & Bake:
   • Drizzle melted butter over the rolls.
   • Top with extra mozzarella and/or Parmesan.
   • Bake uncovered for 25 minutes, or until bubbly and lightly browned.
6. Serve:
   Let cool slightly to set. Garnish with more basil or a drizzle of olive oil.

Makes ~20 rolls (with normal size zucchini)

Serves 5

Serving = ~4 rolls