Preparation: 35 min.
Zucchini rolls with mozzarella and tomato pesto (keto)
From Puur Pascale 2
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Ingredients for
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0.5 scoop of mozzarella
1 scoop of mozzarella
1.5 scoops of mozzarella
2 scoops of mozzarella
2.5 scoops of mozzarella
3 scoops of mozzarella
3.5 scoops of mozzarella
4 scoops of mozzarella
4.5 scoops of mozzarella
5 scoops of mozzarella
0.5 Zucchini
1 Zucchini
1.5 Courgettes
2 Courgettes
2.5 Courgettes
3 Courgettes
3.5 Courgettes
4 Courgettes
4.5 Courgettes
5 Courgettes
0.5 handful of Pine nuts
1 handful of Pine nuts
1.5 handfuls of pine nuts
2 handfuls of pine nuts
2.5 handfuls of pine nuts
3 handfuls of pine nuts
3.5 handfuls of pine nuts
4 handfuls of pine nuts
4.5 handfuls of pine nuts
5 handfuls of Pine nuts
75 g Tomatenpesto
150 g Tomato pesto
225 g Tomato pesto
300 g Tomato pesto
375 g Tomato pesto
450 g Tomato pesto
525 g Tomato pesto
600 g Tomato pesto
675 g Tomato pesto
750 g Tomato pesto
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About this recipe
A surprising appetizer or lunch dish, ready in a jiffy and to keep feasting on. (For 10 rolls)
You can read the full recipe on page 32 from Puur Pascale 2
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