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Karen Williams: "I liked the flavor and concept of the recipe. The…" Read More
7Ingredients
45Minutes
350Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 zucchini (large, thinly sliced longways)
- 15 oz. ricotta
- 1/4 cup herbs (chopped, I used basil and parsley)
- 2 egg yolks
- 1/4 cup Parmesan cheese
- 14 oz. tomato sauce (I like Trader Joe's Tuscan sauce)
- 2 Tbsp. grated Parmesan cheese
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium650mg27% |
| Potassium580mg17% |
| Protein19g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate19g6% |
| Dietary Fiber4g16% |
| Sugars11g |
| Vitamin A35% |
| Vitamin C20% |
| Calcium35% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Karen Williams 7 years ago
I liked the flavor and concept of the recipe. The only issue I had was the zucchini put out a lot of water during the baking process. I used a slotted spoon to pick up the rolls. I substituted skim milk ricotta, reduced fat Parmesan, and fire roasted tomatoes for the marinara sauce- making it lower in calories.