Stuffed Vegetable Roll, Very Easy
Ingredients
- 1 finely chopped onion
- 2 cloves of chopped garlic
- 4 eggs
- 2 medium grated zucchini
- 1 large grated carrot
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 1/2 cup of shredded cheese (mozzarella or parmesan)
- 1/2 cup of oat flour or breadcrumbs
- 1 teaspoon of dried oregano
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 200 g cream cheese or ricotta
- 100g of chopped spinach
- 1 teaspoon of nutmeg
Instructions
- Sauté the onion and garlic in olive oil until golden brown.
- Add the bell peppers, carrot, and zucchini; cook for 5 minutes.
- In a bowl, beat the eggs and add grated cheese, flour, oregano, salt and pepper.
- Add the cooked vegetables and mix well.
- Spread the mixture on a baking tray lined with parchment paper and bake at 180°C for 15-20 minutes.
- Mix the cream cheese with the spinach and nutmeg.
- Spread this mixture over the already baked and cooled base.
- Roll it up using the baking paper, let it rest and cut it into slices.
Notes
- Drain the zucchini before mixing to avoid excess moisture.
- Serve hot or cold, ideal with yogurt sauce or green salad.
- Freezable for up to 1 month if well wrapped.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 portion (approx. 180 g)
- Calories: 220
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 110 mg
