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A Million Tips: Ricotta and Zucchini Sushi

  •  April 9, 2020

A Million Tips: Ricotta and Zucchini Sushi

Now, see you later! It was to celebrate the conquest of one million friends on Facebook that I posed a challenge: who would have tips on how to “slim down” tasty recipes? Well, now, I'm sharing the favorites. Let's meet Aline Fernandes's.

The best diet is the information. That's why I create and collect tips that can make the recipes we like lighter. From all over Brazil, I received hundreds of simple and very practical tips to do. Let's meet my favorites?

The first was the tip of the spicy hamburger, by Márcio Marques. Today, it is time to share the idea of ​​Aline Fernandes. The star of your tip is the zucchini. Rich source of fiber, with 90% water in its composition, zucchini is an easily digestible food, used to satiate and regulate the functioning of the intestine. The curiosity is that she is part of the familyCucurbitaceae, which includes more than 700 species, including melons and watermelons. Follow the brief text he sent along with the recipe.

“I love zucchini and always look for different recipes to taste this delicious. Zucchini is a low calorie vegetable and very versatile. Here's my tip for a light, healthy and very tasty entrée. ”

Ricotta and Zucchini Sushi

A Million Tips: Ricotta and Zucchini Sushi


5 thin slices of zucchini
50 g of fresh ricotta
½ grated carrot
Olive oil to taste
Salt to taste
Oregano to taste

Method of preparation

Season the ricotta with salt.
Add a little olive oil, oregano and add the grated carrot.
Spoon this mixture over a zucchini slice.
Wrap and place side by side on a platter.
Bake in preheated oven for 5 minutes.
Serve immediately.

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