Monday, 27 January 2014

Grilled Ricotta & Sun Dried Tomato Zucchini Roll-Ups

Appetizers often leave you so full, that you can't even enjoy the main meal. A perfect start to any meal, these Grilled Ricotta & Sundried Tomato Zucchini Roll-Ups are light, healthy and delicious. 

Start by cutting one zucchini lengthwise in 1/4" thick strips. You may want to use a mandolin slicer. 


Toss strips in a bowl with half a teaspoon of extra virgin olive oil until all the strips are evenly coated. Grill the strips for a few minutes per side, until they brown (I used a George Forman Grill).


While the zucchinis are grilling, in a bowl, mix together a quarter cup of ricotta cheese, a quarter teaspoon of garlic powder and sea salt and freshly ground pepper to taste. Chop up a quarter cup of sundried tomatoes and set aside.

Once zucchini strips are done, remove from grill and spread a bit of ricotta mixture evenly over top of each slice. 


Top with chopped sun dried tomatoes and baby spinach leaves.

Roll up and serve!


Grilled Ricotta & Sun Dried Tomato Zucchini Roll-Ups
Makes 8 Roll-ups

Ingredients:

1 Zucchini
1/4 cup Light smooth ricotta cheese
1/4 cup Sun dried tomatoes
1/3 cup Baby spinach
1/2 tsp Extra virgin olive oil
1/4 tsp Garlic powder
Sea salt & ground pepper to taste

Instructions:
  1. Cut zucchini lengthwise in 1/4" thick strips. 
  2. Toss strips in a bowl with olive oil until they are all evenly coated.
  3. Grill strips a few minutes per side until they brown (I used a George Forman Grill).
  4. In bowl, mix together ricotta, garlic powder and salt and pepper to taste. 
  5. Chop up sun dried tomatoes and set aside.
  6. Once zucchini is cooked, remove from grill and lightly spread a bit of the ricotta mixture over top of each slice.
  7. Top with chopped sun dried tomatoes and spinach leaves and roll up.
 Makes 8 roll-ups. Whole recipe is approximately 140 calories.