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ZUCCHINI RICOTTA




SERVINGS: 4 PREPPING TIME: 15 min COOKING TIME: 45 min



INGREDIENTS:

2 medium zucchini

1 lb lean ground beef

500 g ricotta cheese

1 cup chopped Roma tomatoes

1 egg

1 shallot

2-3 garlic cloves

3/4 cup chopped basil

2 tbsp tomato paste

parmesan

1 tsp oregano

1 tsp thyme

1/2 tsp chili flakes

S&P

Olive oil




 

DIRECTIONS

  1. Preheat oven to 425°F.

  2. Using a vegetable peeler, ribbon the zucchini. Alternately, use a knife to slice as thinly as you can. Place the ribbons on the paper towel and set aside.

  3. In a large bowl combine ground beef, oregano, thyme, and chili flakes. S&P generously and mix well. Using your hands, form a large patty (should look like an oversized burger).

  4. Over medium high, heat a splash of olive oil in a cast iron or in a large oven proof pan. Add shallots & garlic, cook, stirring occasionally until fragrant, about 1-2 min. Push the onions and garlic to the sides of the pan and place the ground beef patty in the middle. Let it brown on each side, about 1-2 min. Using a wooden spoon break down the beef patty into smaller chunks. Add chopped tomatoes & tomato paste. S&P to taste. Mix well, reduce the heat to medium low, cover and simmer until the tomatoes soften and beef is cooked through, about 10 min.

  5. While the sauce simmers, in a bowl combine ricotta, 1/2 cup of chopped basil, and an egg. S&P to taste, mix well.

  6. Once the sauce is done, remove the cast from the heat. Assemble the rollups by placing 1 tbsp of ricotta mixture on the end of the zucchini ribbon and roll them up. Repeat for all slices. Arrange the rollups on top of the beef sauce in the pan and sprinkle generously with grated parmesan.

  7. Transfer the pan into the oven and bake until rolls are heated through and the cheese is beginning to brown, about 15 min.

  8. Remove from the oven and garnish with remaining chopped basil and some more freshly grated parmesan. Enjoy!

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