Ingredients
2 large egg whites
1/4 cup whole wheat flour or chickpea flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 medium zucchinis, sliced into 1/4-inch thick rounds
1 cup ricotta cheese, drained
1/4 cup low-fat milk
2 tablespoons fresh basil, chopped
1 clove garlic, minced
2 cups fresh spinach, chopped
1 tablespoon olive oil
Freshly ground black pepper to taste
Grated Parmesan cheese (optional, for topping)
Instructions
Whisk egg whites, flour, salt, and pepper together in a bowl until smooth to form the crepe batter.
Heat a nonstick skillet over medium heat and lightly spray with cooking spray.
Pour 1-2 tablespoons of the egg white batter into the pan and swirl to coat. Cook for about 1-2 minutes until firm. Repeat to make 8-10 egg white crepes, stacking them on a plate as they cool.
Using a slotted spoon, sauté zucchini slices in a pan with a bit of water until tender, about 2-3 minutes. Set aside.
In a bowl, combine ricotta, milk, basil, garlic, and a pinch of salt and pepper.
Place a zucchini slice on each crepe, add a spoonful of the ricotta mixture, and roll up. Place in a baking dish, seam-side down.
Drizzle the egg white rollups with olive oil, then season with pepper.
Bake at 375°F (190°C) for 15-20 minutes, until the egg white crepes are golden and zucchini is tender.
Top with fresh basil and optional Parmesan cheese before serving.
Notes
To ensure the zucchini doesn’t release too much moisture, use a paper towel to blot the slices before assembling.
For a dairy-free version, swap ricotta with a vegan substitute and skip the Parmesan topping.
The rollups can be made ahead and refrigerated for up to 24 hours before baking for easy meal prep.
- Prep Time: 20
- Cook Time: 25
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: Fusion Healthy
- Diet: Low-Calorie, High-Protein
Nutrition
- Serving Size: 1 rollup
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1.2g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 30mg