Since going to the neurologist with Jeanne and taking on board his advice to (basically) follow the Banting diet in order to look after our brains better, our diet has drastically changed. This is the first recipe we tried out as an accompaniment to roast chicken legs that completely cut out carbs and injected more veggies into our meal instead.
And, on the plus side, it was so super delicious and worth struggling (in the beginning) to wrap them up into rolls.
I asked you all if you wanted me to share the recipe with you – which I found here – and you said ‘yes’! So here is my altered version:
- 2 large Zucchini
- a teaspoon of crushed garlic
- grated mozzarella and/or cheddar
- salt and pepper
- Tin of tomatoes
- more garlic
- onion (optional)
- tomato paste
- Italian herbs
- chilli flakes (optional)
- Chop up your spinach finely,
- Mix it with your creamy ricotta and teaspoon of garlic,
- Using a mandolin, slice your zucchini (long ways) into thin slices,
- Once you have enough slices, using a spoon, place your cheesy mixture at one end of the zucchini sheets,
- When you had added enough, start rolling until it forms a tube,
- Place tubes in an oven-friendly dish.
- Chop up your tinned tomatoes (if they are whole like mine),
- Add your garlic, tomato paste and Italian herbs and onion,
- Mix until it’s combined well.
Last bits and pieces
- Once the sauce is combined well, pour it over your zucchini tubes and top with cheese.
- Place your over-friendly dish into the oven at 190 degrees Celcius until the cheese has melted and forms a nice crispy skin (if you’re into that kind of thing).
- Usually, it would take around 20 minutes, ensuring that not only the cheese has been grilled to perfection, but that the zucchini tubes are cooked through, too.
And voila, there you have it. The perfect vegetarian dinner (by itself) or accompaniment to roast chicken, beef or even fish.
It was a total hit in our house and I can tell we will be having it regularly – not that I am complaining! Yum.