Three Cheese and Zucchini Involtini

Three Cheese and Zucchini Involtini

Name: Three Cheese and Zucchini Involtini with Spinach Salad
Total time: 30 min
Yield: 2
Cuisine: 0
Ingredients: 100 g Stracciatella Cheese; 200 g Zucchini; 1 can Diced Tomatoes; 6 g Garlic; 6 unit Flour Tortillas; 1 tbsp Italian Seasoning; 56 g Mozzarella Cheese, shredded; 56 g Onion, chopped; 1 tbsp Balsamic Vinegar; ¼ g Parmesan Cheese; 56 g Baby Spinach; 3 tbsp Oil*; ¼ tsp Salt and Pepper*

with Spinach Salad

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This dish's balance of sweet, savoury and creamy cheesiness will drive you wild! These involtini are a match made in heaven. Enjoy!

Allergens:

Milk

•Gluten

•Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

serving amount

100 g

Stracciatella Cheese

(Contains Milk)

200 g

Zucchini

1 can

Diced Tomatoes

6 g

Garlic

6 unit

Flour Tortillas

(Contains Gluten)

1 tbsp

Italian Seasoning

(Contains Sulphites)

56 g

Mozzarella Cheese, shredded

(Contains Milk)

56 g

Onion, chopped

1 tbsp

Balsamic Vinegar

(Contains Sulphites)

¼ g

Parmesan Cheese

(Contains Milk)

56 g

Baby Spinach

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values

Energy (kJ)0 kJ

Calories680 kcal

Fat44 g

Saturated Fat15 g

Carbohydrate52 g

Sugar6 g

Dietary Fiber2 g

Protein22 g

Cholesterol55 mg

Sodium1160 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Garlic Press

•Large Pot

•Measuring Spoons

•Measuring Cups

•Slotted Spoon

•8x8" Baking Dish

•Whisk

•Medium Bowl

Instructions

PDF

Before starting, preheat your broiler to high and wash and dry all produce. Cut zucchini into 1/4-inch thick triangles. Peel, then mince or grate garlic.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then zucchini and onions. Season with salt and pepper. Cook, stirring occasionally, until softened, 5-6 min.

Add Italian seasoning, garlic, diced tomatoes and 1/2 tbsp vinegar (dbl for 4 ppl) to the same pot. Reduce the heat to medium. Simmer, stirring occasionally, until sauce is slightly thickened, 5-6 min. Season with salt and pepper. Reserve 1 cup sauce (dbl for 4 ppl). Set aside.

Add reserved sauce in the bottom of an 8x8-inch baking dish. (NOTE: Use a 9x13-inch baking dish for 4 ppl.) Arrange tortillas on a clean surface. Divide stracciatella between tortillas. Using a slotted spoon, divide sauce from the pan, between tortillas. Roll each up to close and place, seam-side down, in the baking dish. Sprinkle over mozzarella and Parmesan. Broil in middle of oven, until cheese melts, 3-4 min.

While involtini broils, whisk together remaining vinegar and 2 tbsp oil (dbl for 4 ppl) in a medium bowl. Add spinach and toss together. Season with salt and pepper.

Divide three cheese and zucchini involtini and spinach salad between plates.

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