Per serving
- Calories
- 100 kcal
- Protein
- 5.5 g
- Carbohydrates
- 5.2 g
- Fat
- 6.9 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Zucchini120 g
- Part-skim ricotta50 g
- Mintto taste
- Lemon zestto taste
- Extra virgin olive oil3 g
- Saltto taste
Contains: lactose,
In season: June – September
Method
- Heat a griddle or ridged pan over high heat.
- Meanwhile wash the courgette, trim it and cut it lengthways into thin slices about 3 mm thick, ideally with a mandoline.
- Grill the slices for 2 minutes per side, until soft with dark grill marks; set them on a plate to cool slightly.
- Wash the mint and chop it; in a bowl mix the ricotta with the mint, grated lemon zest and salt until smooth.
- Spread a thin layer of the cream on each slice, roll it up from the short end and drizzle the rolls with a little oil.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.