Preparation

1

Preheat oven to 205 ° C (400 ° F).

2

Cut long zucchini ribbons using a mandolin or a thrift. Ribbons must be thin enough to roll easily.

3

Couper les poivrons rouges rôtis en dés et les éponger avec du papier absorbant.

4

In a bowl, mix ricotta cheese with half of parmesan, bread crumbs, egg and roasted red peppers. Salt and pepper.

5

Top each zucchini slice with about 30 ml (2 tablespoons) of ricotta cheese. Roll to get a cylinder.

6

In a 33 cm x 23 cm (13 “x 9”) baking dish, pour the tofu sauce. Place the zucchini rolls in the dish. Sprinkle with remaining parmesan cheese.

7

Bake for 30 to 35 minutes.

8

If desired, garnish with basil leaves when serving.

Conditions d’utilisation Politique de confidentialité