Involtini Di Zucchini
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 10 half tomatoes, dried
- 1 clove garlic
- 150 g mozzarella
- 4 tablespoon parmesan, grated
- 6 tablespoon olive oil
- 500 g zucchini
- 2 tablespoon breadcrumbs
- Basil, fresh
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Finely dice tomatoes and garlic. Cut the basil into narrow strips. Dice the mozzarella and mix everything together. Add 2 tablespoons of grated Parmesan, 1 tablespoon of olive oil, season with salt and pepper.
- Cut the zucchini lengthways into narrow slices (cutting machine, approx. 7 mm). Fry briefly in the remaining oil on both sides until golden. Drain on kitchen paper and season lightly with salt and pepper.
- Spread the mozzarella mixture on one end of the zucchini slices and roll up. Place them side by side in a greased baking dish. Mix the rest of the parmesan with the breadcrumbs and sprinkle on top. Baked in a preheated oven at 200 - 220 ° C for about 10 minutes.
- Serve warm with a piece of Italian white bread. But they also taste good cold. You can also use eggplant instead of zucchini.
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