INGREDIENTS
3 large zucchini, sliced thinly lengthwise
16 ounces ricotta cheese
4 large eggs
1 1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
4 cups chopped raw spinach (or 1 cup frozen chopped spinach)
1/8 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/3 cup heavy whipping cream
INSTRUCTIONS
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Preheat the oven to 375 degrees Fahrenheit.
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Arrange the zucchini slices with sheets of paper towel in between layers on a large plate and microwave on high for 3 minutes. Remove and test to see fi they are pliable enough to roll. If not, microwave them for another 1 or 2 minutes. Cool.
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Combine the ricotta cheese, 2 of the eggs, 1 cup of mozzarella cheese (other 1/2 cup reserved for the topping,) parmesan cheese, spinach, nutmeg, pepper, garlic powder, and salt in a medium-sized bowl and stir well to combine.
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Place a slice of zucchini on a cutting board and spoon about 1 tablespoon of filling onto the end closest to you.
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Roll up the zucchini with the filling inside.
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Place the zucchini roll in a 9 inch cake pan or similarly sized casserole dish.
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Repeat with the rest of the zucchini until all of the filling is gone and the dish is full of rolls (discard any extra zucchini.)
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Combine the remaining 2 eggs and 1/3 cup heavy whipping cream in a small bowl and stir with a fork until fully mixed together.
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Pour the custard mixture over the zucchini rolls, tilting the pan gently in a circular motion to make sure the liquid is distributed evenly.
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Top with the reserved 1/2 cup shredded mozzarella cheese.
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Bake for 45 minutes, or until the top is golden and slightly puffed.
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Remove from the oven and let set for 20 minutes before serving.
NOTES
APPROXIMATE NET CARBS PER SERVING = 7G.
NUTRITION
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Serving Size: 8 rolls or 2 cups
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Calories: 405
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Fat: 30g
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Carbohydrates: 9g
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Fiber: 2g
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Protein: 27g
