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Zucchini rolls stuffed with ricotta, turkey breast and leek
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
10 servings
Luciana Moura
@lucianammachado- Ingredients
- Recipe
- Japanese zucchinis2 unit(s)
- Ricotta200 g
- Turkey breast200 g
- Leek3 unit(s)
- Sour Cream1 can(s)
- Salt to taste
- Black pepper to taste
- Fresh thyme to taste
- Olive oil to taste
- Cut the zucchinis lengthways into thin slices and set aside, Beat the ricotta in a blender with salt, black pepper and olive oil until it turns into a paste; Chop the leek into thin slices and sauté quickly in olive oil with a pinch of salt. Reserve In a bowl, turn the ricotta paste, add the minced turkey breast, the leek and the cream; Mix well and check the salt. If necessary, coke a little more until it is to your liking;
- Open the zucchini slices, put the ricotta pâté and roll up; After making the rolls, pour a drizzle of olive oil over them and place a thyme leaf on each roll to finish.
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