Zucchini rolls

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Serve

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