Summary

Ingredients

• 1 zucchini
• 1 onion (s), finely diced
• 250 g minced meat, mixed or beef
• 5 cocktail tomatoes, halved
• 500 g tomatoes, passed
• 50 g pecorino or parmesan
• 1 egg (s)
• salt and pepper
• 1 tablespoon oregano, dried
• 1 tablespoon basil, dried
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

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Instructions

1. Cut the zucchini lengthways into long thin slices. You get about 10 slices from a thick zucchini.
2. Season the minced meat with the egg, 1/2 onion, the grated pecorino cheese, salt, pepper and a little oregano and basil. Shape 6 small, oblong meatballs from them and wrap each of them with a slice of zucchini, pin in place with a toothpick and place in an ovenproof dish.
3. Finely dice the remaining zucchini slices and place in a bowl (I always use the minced meat bowl, as it goes into the oven together anyway).
4. Now add the remaining onions and the halved cocktail tomatoes. Season with the remaining oregano and basil, salt, pepper, a little olive oil and vinegar. Mix well and place in the pan next to the zucchini rolls.
5. Place in the oven at 180 ° C with convection for approx. 10 - 15 minutes so that a few roasted aromas develop. Then pour on the tomatoes. I still add a sip of water.
6. Bake in the oven for another 15-20 minutes. If it gets too dark, cover the mold with aluminum foil. If you like, you can also rub some cheese over it.
7. Those who don`t eat low-carb or for the rest of the family can go with rice or baguettes.
8. I specified 2 servings, but I can easily do it on my own without a side dish, so it`s better to double the ingredients if you cook for several people.