@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!
3
300 grams
200 grams
1 tablespoon
1 teaspoon
1
1 teaspoon
1 teaspoon
400 grams
100 grams
50 grams
2
1
1
50 grams
100 grams
1 tablespoon
1 tablespoon
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!