Stuffed Zucchini Rolls
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 small onion (s)
- 1 clove garlic
- 800 g tomato (s), chunky from the can
- 1 shot red wine
- 3 large zucchini
- 3 tablespoon honey
- 200 g feta cheese or sheep cheese
- 3 tablespoon crème fraîche with herbs
- oil
- salt and pepper
- possibly herbs
- possibly olives, black
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Sweat in about 2 tablespoons of oil until translucent. Deglaze with red wine, then add the chunky tomatoes. Let it simmer for 30 minutes over low heat. Season the resulting sugo with salt and pepper.
- Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Wash the zucchini, cut lengthways into approx. 5 mm thick slices. Mix 9 tablespoons of oil with the honey and salt and pepper. Place the zucchini slices next to each other (not on top of each other) on a baking sheet or baking sheet and brush well with the honey-oil marinade.
- Put each tray with zucchini slices in the oven for about 6 minutes, remove, turn the slices and then bake again for 6 minutes. The zucchini slices should be translucent at the end of the baking process.
- Mash the feta cheese with a fork and add the creme fraîche. Mix until a creamy mixture is obtained. Possibly season with a little pepper.
- Put a good teaspoon of the feta mixture on one end of the cooled zucchini slices and roll up the zucchini from there. If necessary, pin the roll with a toothpick.
- Cover the bottom of an ovenproof dish with tomato sauce and place the rolls on top. Just before serving, heat everything together for another 5 minutes in the oven (as above).
- Tip: You can also add fresh herbs - such as finely chopped basil - to the feta cream and / or at the very end a few finely chopped black olives over the rolls.
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