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Zucchini rolls with tuna and Parmesan, is an excellent recipe for a light, nutritious meal. This dish combines the mild flavor of zucchini with the richness of tuna, the creaminess of ricotta, and the satisfying crunch of a Parmesan breadcrumb topping. It’s not only delicious but also WW-friendly, meaning it’s great for those following a Weight Watchers plan or simply looking for a healthy, balanced meal. The preparation is simple, and with just a few ingredients, you can whip up an impressive and wholesome dish that’s perfect for a light dinner.
Ingredients:
2 medium zucchinis
160 g of canned tuna in water (well-drained)
100 g of light ricotta (or light cream cheese)
1 tablespoon of capers (optional)
1 teaspoon of chopped parsley
1 tablespoon of whole wheat breadcrumbs
1 tablespoon of grated Parmesan cheese
1 teaspoon of olive oil
Salt and pepper to taste
A squeeze of lemon juice (optional)
Step-by-Step Instructions:
1. Prepare the Zucchini
Start by washing the zucchinis under cold water. Slice the zucchinis lengthwise into thin strips, around 3-4 mm thick. For best results, use a mandoline slicer to ensure the slices are even and uniform, which will help with rolling later on.
Next, heat up a grill or grill pan. Once hot, place the zucchini slices on the grill and cook them for about 2-3 minutes on each side, just until they soften and have slight grill marks. This step is crucial as it makes the zucchini flexible enough to roll without breaking. Alternatively, if you prefer, you can bake the zucchini slices in the oven at 200°C (400°F) for 5-7 minutes until they become tender. Once grilled or baked, let them cool on a plate.
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