INGREDIENTS
- – 1 grated zucchini.
- – 1 zucchini lower into skinny rounds.
- – Eggs 5 items.
- – Salt and pepper.
- – 5 tablespoons of cornstarch.
- – 3 tbsp of sugar.
- Stuffed:
- – Drained ricotta 200 g.
- – Agency cheese 3 tbsp.
- – Recent herbs.
- – Cooked ham c/n.
- – Cooked carrots lower into sticks.
Rolled zucchini, bell pepper, carrot, ricotta and ham! Or you may take out the ham and you’ve got your cooking-recipesvegetarian menu
PROCEDURE:
1. Roast the bell pepper and lower it into strips. Season it with grated garlic, oil and lemon juice and zest.
2. Grate the zucchini and place it in a dish with a bit of salt. Let it drain nicely and drain all of the water.
3. However, beat the eggs with the sugar till prepared. Add the tablespoons of cornstarch with the drained zucchini.
4. Put together a 30 x 40 cm plate with parchment paper. Oil a bit of and add the cornstarch. Pour the preparation and place the finely lower zucchini on prime.
5. Place in a medium oven till cooked.
6. Flip over on a board with parchment paper. Fastidiously peel off and let cool earlier than filling.
7. For the ricotta, drain it nicely and blend it with the agency cream cheese plus the herbs, which may be parsley, dill, contemporary oregano.
8. Unfold the pionono and prepare the cooked ham with the bell pepper and the cooked carrots.
9. Roll up and put within the chilly.
