Zucchini and summer squash whirlpools

zucchini whirlpools
  • Preparation Time
    15 min
  • Cooking Time
    15 min
  • Servings
    8

Use a vegetable peeler to create long thin squash and zucchini strips to create a great dish - zucchini and summer squash swirls

Ingredients

Nutrition

  • Daily Value *
  • 127 calories
  • 6,9 g of protein
  • 5,2 g of carbohydrates
  • 1,2 g of fiber
  • 2,8 g sugar
  • 9,2 g of fat
  • 4 g saturated fat
  • 19,4 mg cholesterol
  • 491,3 mg of vitamin A.
  • 21,3 mg of vitamin C.
  • 36,2 mm folate
  • 149,2 mg of calcium
  • 0,7 mg of iron
  • 28,2 mg of magnesium
  • 357,6 mg of potassium
  • 263 mg sodium

    Tutorial

    Solis 1

    Preheat the oven to 180 ° C.

    Solis 2

    Chop the garlic cloves and basil (can be dried or frozen).

    Solis 3

    Grate both cheeses.

    Solis 4

    Place Ricotta, Parmesan, basil, garlic and a teaspoon of pepper in a bowl. Set aside.

    Solis 5

    Cut the squash lengthwise into thin, thin strands or strips using a vegetable peeler. There should be about 6 such as "noodles". They are formed as a "whirlpool". Then put on a baking sheet.

    Solis 6

    Repeat with zucchini, all the same as with squash in step 5.

    Solis 7

    Pour everything with oil and sprinkle with salt and the remaining ¼ teaspoons of pepper.

    Solis 8

    Make a cavity in the center of each vortex and spoon about 2 tablespoons of the filling.

    Solis 9

    Bake all for 6-8 minutes.

    Conclusion

    Serve everything warm. Enjoy your meal!

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