Stuffed Vegetable Roll, Very Easy

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  • Total Time: 40 minutes
  •  Yield: 4-6 servings

A light, vegetarian and flavorful recipe that combines a baked vegetable base with a creamy spinach and cheese filling.

Ingredients

  • 1 finely chopped onion
  • 2 cloves of chopped garlic
  • 4 eggs
  • 2 medium grated zucchini
  • 1 large grated carrot
  • 1 chopped red bell pepper
  • 1 chopped green bell pepper
  • 1/2 cup of shredded cheese (mozzarella or parmesan)
  • 1/2 cup of oat flour or breadcrumbs
  • 1 teaspoon of dried oregano
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 200 g cream cheese or ricotta
  • 100g of chopped spinach
  • 1 teaspoon of nutmeg

 

Instructions

  1. Sauté the onion and garlic in olive oil until golden brown.
  2. Add the bell peppers, carrot, and zucchini; cook for 5 minutes.
  3. In a bowl, beat the eggs and add grated cheese, flour, oregano, salt and pepper.
  4. Add the cooked vegetables and mix well.
  5. Spread the mixture on a baking tray lined with parchment paper and bake at 180°C for 15-20 minutes.
  6. Mix the cream cheese with the spinach and nutmeg.
  7. Spread this mixture over the already baked and cooled base.
  8. Roll it up using the baking paper, let it rest and cut it into slices.

Notes

  • Drain the zucchini before mixing to avoid excess moisture.
  • Serve hot or cold, ideal with yogurt sauce or green salad.
  • Freezable for up to 1 month if well wrapped.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes

Nutrition

  • Serving Size: 1 portion (approx. 180 g)
  • Calories: 220
  • Sugar: 4 g
  • Sodium: 350 mg
  • Fat: 12 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 16 g
  • Fiber: 3 g
  • Protein: 12 g
  • Cholesterol: 110 mg

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