Zucchini rolls
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6 weeks ago
@Flora
Enjoy savory Zucchini Rolls filled with a flavorful blend of minced meat and ricotta, perfectly baked and paired with a fresh salad for a delightful meal!
Information
Ingredients
- Zucchinis (medium)
3
- minced meat
300 grams
- Ricotta
200 grams
- Tomato Paste
1 tablespoon
- Nutmeg
1 teaspoon
- Garlic Clove
1
- Salt
- Pepper
- Dried Oregano
1 teaspoon
- Dried Basil
1 teaspoon
- Tomato Sauce
400 grams
- Mozzarella (Shredded)
100 grams
- Parmesan (Grated)
50 grams
- Olive Oil
- Tomatoes (medium)
2
- Grilled Red Bell Pepper
1
- Cucumber
1
- Black Olives
50 grams
- Salad Leaves
100 grams
- Olive Oil
1 tablespoon
- Balsamic Vinegar
1 tablespoon
Instructions
Prepare the Filling
In a pan, cook 300 g minced meat until browned.
Add 1 minced garlic clove, salt, pepper, 1 tsp dried oregano, and 1 tsp dried basil.
Stir in 1 tbsp tomato paste and cook for 2 min.
Remove from heat; mix in 200 g ricotta and 1 tsp nutmeg.
Let the filling cool slightly.
Prepare the Zucchini
Preheat the oven to 180°C.
Slice 3 medium zucchinis lengthwise.
Brush slices with olive oil and season with salt and pepper.
Grill or pan-fry for 1–2 min per side until soft enough to roll.
Roll the Zucchini
Place a spoonful of the filling at one end of each zucchini slice.
Roll up the slice and arrange seam-side down in a baking dish.
Cook the Rolls
Pour 400 g tomato sauce evenly over the zucchini rolls.
Top with 100 g shredded mozzarella and 50 g grated Parmesan.
Bake for 20–25 min until the cheese is golden and bubbly.
Prepare the Salad
In a large bowl, combine 2 medium tomatoes (chopped), 1 grilled red bell pepper (sliced), 1 cucumber (sliced), 50 g black olives, and 100 g salad leaves.
Drizzle with 1 tbsp olive oil and 1 tbsp balsamic vinegar.
Season with salt and pepper; toss gently to combine.
Serve
Plate the hot zucchini rolls alongside the fresh salad. Enjoy your delicious meal!