Ricotta Stuffed Zucchini Rolls

Ricotta Stuffed Zucchini Rolls
  • Prep Time: 10
  • Servings: 1

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About this Recipe

Zucchini rolls stuffed with Ricotta and Mascarpone cheese, with an added twist of bacon


4 Strips of Maple Leaf Bacon, cut into pieces and fried
2 Zucchinis
450 g Ricotta cheese
1/3 cup Mascarpone cheese
2 Cloves of garlic
3 tbsp Basil
2 tbsp Oregano
1/4 cup Olive oil
2 tbsp Balsalmic reduction


SLICE zucchini into thin ribbons, vertically.
SEASON zucchini with olive oil, salt and pepper. Set aside for a few minutes
MIX mascarpone and ricotta cheeses in a large bowl. Add in basil, oregano and crushed garlic cloves and mix together until creamy. Add the bacon, along with leftover fat from frying
LAY zucchini on cutting board and place a scoop of the ricotta mixture at the end of each strip
ROLL strip up, and plate it, along with a drizzling of olive oil and a drizzling of balsamic reduction


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