How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sole And Zucchini Rolls With Broccoli And Prawns?

You need 9 ingredients. The key ingredients include: 4 3/8 cups broccoli cut into florets, 1 1/2 cups vegetable stock, 5/8 cup whipping cream, 2 tablespoons crab paste, and more.

Is Sole And Zucchini Rolls With Broccoli And Prawns suitable as seafood?

Yes, Sole And Zucchini Rolls With Broccoli And Prawns falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Sole And Zucchini Rolls With Broccoli And Prawns?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sole And Zucchini Rolls With Broccoli And Prawns

Name: Sole And Zucchini Rolls With Broccoli And Prawns
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 3/8 cups broccoli cut into florets; 1 1/2 cups vegetable stock; 5/8 cup whipping cream; 2 tablespoons crab paste; 8 sole fillets about 100g each; 2 tablespoons lemon juice; 1 courgette small, cut lengthways into 8 thin slices; 6 king prawns cooked and peeled; wild rice Boiled long-grain and, to serve

Try this homemade Sole And Zucchini Rolls With Broccoli And Prawns recipe the whole family will love. Made with broccoli, vegetable stock, whipping crea…

This Sole And Zucchini Rolls With Broccoli And Prawns relies on simple, everyday ingredients such as broccoli cut into florets, vegetable stock, whipping cream and crab paste. It comes together quickly and makes 4 servings, at about 225 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

4 3/8 cups broccoli cut into florets
1 1/2 cups vegetable stock
5/8 cup whipping cream
2 tablespoons crab paste
8 sole fillets about 100g each
2 tablespoons lemon juice
1 courgette small, cut lengthways into 8 thin slices
6 king prawns cooked and peeled
wild rice Boiled long-grain and, to serve

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
225 kcal
Category
Seafood

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