Zucchini rolls in tomato sauce

Name: Zucchini rolls in tomato sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 3 pcs zucchini; 100 g mozzarella cheese; 250 g ricotta; 50 g grated parmesan; 1 pcs egg yolk; 7 pcs basil leaves; 2 pcs garlic; 1 pinch spice blend; 400 g tomatoes in their own juice; to taste salt; to taste ground black pepper; 1 tsp dried Italian herbs

Zucchini rolls filled with cheese and herbs, baked in tomato sauce.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 278
Protein: 16 g
Fat: 17 g
Carbs: 14 g

Ingredients

for 4 servings

zucchini3 pcs
mozzarella cheese100 g
ricotta250 g
grated parmesan50 g
egg yolk1 pcs
basil leaves7 pcs
garlic2 pcs
spice blend1 pinch
tomatoes in their own juice400 g
saltto taste
ground black pepperto taste
dried Italian herbs1 tsp

Method

8 steps

Slice the zucchini into thin, long strips. If the zucchini are large, use 3 pieces.
Mix the ricotta, grated parmesan, egg yolk, finely chopped basil, 1 clove of garlic, spices, salt, and pepper. The filling is ready.
Place the zucchini strips on a baking sheet and lightly salt them. Bake in an oven preheated to 180°C for 5-7 minutes to soften them.
Remove the zucchini from the oven. Place about 1-2 tablespoons of filling on the edge of each strip and form rolls.
Place the rolls in a baking dish.
For the sauce, crush the tomatoes in their own juice, add 1 clove of garlic, salt, pepper, and Italian herbs. Pour the sauce over the rolls.
Add diced mozzarella on top.
Bake at 180°C for 20-25 minutes until the mozzarella melts and the rolls are golden.