This easy recipe for roasted zucchini with cottage cheese is an excellent choice for a snack or a light dinner on your weekly menu.
Preparing these baked zucchini is a practical, quick and economical way to get you on the ketogenic diet - these zucchini are low in sodium and low in fat!
- 3 zucchini, elongated
- 2 tablespoons of olive oil
- to the taste of salt
- to the taste of pepper
- 50 grams of cottage cheese
- 1 tablespoon parsley, chopped
- 1/2 teaspoon lemon juice, seeded
- 2 cups of baby spinach, leaves
- 1/2 cups of basil, leaves
On a board cut the ends of the zucchini, slice them lengthwise and varnish them with olive oil. Season with salt and pepper.
On a hot grill at medium temperature, place the zucchini slices, grill on both sides for approximately 5 minutes. Remove from heat and set aside.
In a bowl mix the cottage cheese, parsley and lemon juice until they are integrated. Spread the pumpkin slices on a board, place half a spoonful of the previous mixture 2 centimeters from the edge of the pumpkin. Put baby spinach leaves on top to taste and add a basil leaf. Roll up.
Serve immediately and enjoy.
Serve the rolls on a platter.
Remember to cut the pumpkin into thick slices.