Wash the zucchini, remove the ends and cut lengthways into thin slices on the bread machine. The side pieces, which consist almost entirely of peel, are used for other purposes. But you can`t grate them and add them to the tomato sauce later.
Briefly blanch the zucchini slices in salted water. But only until they are soft and pliable. Then pour it off in the sieve.
In the meantime, cut the onion and garlic into small pieces and sauté them in the olive oil. As soon as the onions are translucent, add the tomato paste and sugar and roast. But no longer than about 30 seconds.
Then add the can of tomatoes and let everything simmer on a low flame. Season to taste with herbs, salt and pepper.
Now cut the Emmentaler into finger-thick pieces. You need as many pieces as there are zucchini slices. Place a slice of ham on each zucchini slice and the cheese on top. Roll up and secure with a toothpick. Repeat until all of the zucchini slices are used.
Put the tomato sauce in a baking dish, put the zucchini rolls in and cook for approx. 20 - 30 minutes at 170 ° C.
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