Impress friends and family with these pretty spirals that are surprisingly easy to make, and low carb to boot! Pair with a green salad for a meatless meal or serve alongside roast chicken or sausages.
Ingredients
1 jar
(570 mL) |
Healthy Harvest® Pasta Sauce, Vegetable Medley |
| 5 |
large zucchini (approx.) |
2 tbsp
(30 mL) |
olive oil |
| 1/2 tsp (2 mL) |
each salt and pepper |
| 1 1/2 cups (375 mL) |
whole or part skim ricotta cheese |
1/2 cup
(125 mL) |
shredded Parmesan cheese |
| 1 |
clove garlic, grated |
| 1/2 tsp (2 mL) |
ground nutmeg |
1 cup
(250 mL) |
shredded mozzarella cheese |
Instructions
- Preheat oven to 400˚F (200˚C). Trim ends of zucchini; slice into 18 (1/4-inch/5 mm) strips (set outer edges aside for another use). Lay out on a parchment lined baking sheet. Brush with oil and season with salt and pepper. Roast for 15 minutes or until pliable. Cool to room temperature.
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- Spread pasta sauce in a 9 x 12-inch (2.5 L) dish. Stir ricotta with Parmesan, garlic and nutmeg. Spread a generous tablespoon of filling thinly over each zucchini strip. Roll up into a pinwheel and set on sauce, spiral-side-up.
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- Bake, covered, for 10 minutes. Uncover and sprinkle with mozzarella. Bake, uncovered, for 10 minutes or until melted and bubbly.
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Tips: - Assemble zucchini in the baking dish up to 2 days ahead. Place the dish in a cold oven and add start timer once the oven reaches 400˚F (200˚C).
- Chop the leftover zucchini trimmings in your food processor to sneak hidden veggies into your next sloppy Joe filling, chili or meat sauce.
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Nutritional Information per serving (1/6th recipe or 3 spirals):
330 calories, 22 g fat, 10 g saturated fat, 780 mg sodium, 16 g carbohydrates, 3 g fibre, 10 g sugars, 17 g protein.
Excellent source calcium. Good source vitamin A, vitamin C, folate and vitamin B12.
