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.

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.

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.

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.

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.

Plate the hot zucchini rolls alongside the fresh salad. Enjoy your delicious meal!