Preheat oven to 375.
Slice zucchini into 1/8 in thick slices, set aside.
In medium bowl combine ricotta, egg, spinach, 1/2 cup mozzarella, parmesan, salt, nutmeg.
Layer 3 slices of zucchini parallel and slightly overlapping.
Place a large spoonful of the ricotta mixture on one end of the zucchini slices, and roll up the zucchini. Place the zucchini next to each other on a lightly greased baking dish.
Pour tomato sauce over zucchini and then sprinkle with remaining mozzarella cheese.
Bake for 25 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 77 (46%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 31.3mg||10 %|
|Sodium 179.3mg||6 %|
|Potassium 542.6mg||14 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.5g|
|Protein 13.7g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 167
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