1 zucchini sliced
2 tablespoons olive oil
splash lemon juice
1/4 cup low-fat ricotta cheese (or use recipe given in previous recipe for Vegan ricotta)
fresh dill for garnish
Using a cheese slicer or vegetable peeler, slice the zucchini in 6-8 thick slices.
Place in a large bowl.
In a small bowl, whisk olive oil, lemon juice and a pinch of salt.
Put the mixture over the zucchini slices and mix well, but gently.
Let the zucchini marinate for five minutes
Spread each slice of zucchini with the filling, a small pinch of dill, and roll up.
Put in the refrigerator until needed
Makes two 120 Calorie servings.