By Mauricio Rosas-Alvarez, RDN, LDN, Nutrition Consultant & Private Chef, Sustainable Eating LLC
Makes 6 servings
2 tablespoons pecan oil
1 dash table salt
1 dash cayenne pepper (optional)
2 medium sized zucchini
3/4 cup ricotta cheese
1/2 fresh lemon yields lemon juice
1/4 cup chopped pecans
1 handful fresh basil
Season a plate with pecan oil, salt, and pepper. Peel “sheets” of zucchini and lay them flat on the seasoned plate.
In a medium sized, blend cheese, lemon juice, pecans. Chiffonade fresh basil and add to mixture. Season with salt and pepper.
Use a small spoon to top each zucchini sheet with a dollop at one end of the strip. Roll zucchini strips with a flat spatula or butter knife. Place on a plate with one end of the roll face down.
Per serving: 106 calories, 9 grams fat, 1.5 grams saturated fat, 53 mg sodium, 2.5 grams carbohydrate, 0.5 grams fiber, 2 grams sugar, 3 grams protein