Zucchini with ricotta and turkey breast. Delicious rolls, a light and diet-friendly dish, to be eaten cold. You can serve them as an appetizer, at a buffet or as a main course.
They can be prepared in advance and be ready for you when you return from work or the beach.
This way, you can please the whole family, both for the taste and the colors.

Thinking for you:

Cost: Economical
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven, Grill
Cuisine: Italian
Seasonality: All Seasons

214.78 Kcal

calories per serving

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Energy 214.78 (Kcal)
Carbohydrates 11.87 (g) of which sugars 3.43 (g)
Proteins 16.98 (g)
Fat 12.98 (g) of which saturated 5.07 (g)of which unsaturated 3.36 (g)
Fibers 3.67 (g)
Sodium 161.90 (mg)

Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2.2 lbs zucchini
3.5 oz turkey breast (deli)
7 oz cow ricotta
7 oz tomatoes
5.3 oz Iceberg lettuce
1.4 oz extra virgin olive oil
to taste salt
to taste pepper
to taste dried oregano
to taste basil

Tools

What we need to prepare

Mandoline for vegetables
Baking Tray
Parchment Paper
Brush silicone

Preparation: Zucchini with Ricotta and Turkey Breast

Slice the zucchini lengthwise. I used the specific vegetable slicer,
Use the nicest slices for the rolls, and chop the scraps for the filling. Arrange the slices on 2 trays with parchment paper underneath, and season with salt, pepper, and oregano.
Pour the oil into a small cup and brush each slice with the brush.
Bake in a preheated oven at 375°F (190°C) with the fan on for 10 minutes. Then take them out and let them cool. Alternatively, if you don’t want to turn on the oven, you could grill them.
Chop the ugly slices and scraps and put them in a bowl.
Together with the minced turkey breast, ricotta, a little salt, and pepper. Mix everything with a spoon.
Place the zucchini slices on a work surface and spread the filling you just made.
Now you just have to roll them up.
Cut the lettuce into julienne strips and place it on a plate, and on top place the zucchini rolls accompanied by tomato pieces and basil.
Zucchini with Ricotta and Turkey Breast
Ready to serve.