After washing, cut the zucchini lengthways into thin slices. Care should be taken to ensure that they are nice and even, because if they are significantly thicker than the rest in certain places, there will be problems with the cooking time later.
Heat 2 tablespoons of olive oil in a pan and place the zucchini slices in one after the other (up to 4 slices fit in with me), pour a little pepper from the mill over them and fry them over reduced heat.
In the meantime, put the cream cheese in a bowl, cut the sheep`s cheese into small pieces (does not apply to mini cubes) and mix together with the herbs to form a mixture.
Always keep an eye on the zucchini slices and turn them every few minutes so they don`t turn black. When the zucchini are slightly brown and soft, remove them from the pan and add new slices.
Grease a dish, add the tomatoes and season with a pinch of salt and pepper. Press a clove of garlic and add it as well.
Let the fried zucchini slices cool down and then place them on a board and put a dollop of the cheese filling at one end. From the filled end to the zucchini slice, roll it up into a roll and make sure that the mixture is not squeezed out too much on the sides.
Then layer the filled zucchini rolls in the pan with the tomato sauce, sprinkle with the cheese and finally cook in the oven at 180 ° C (top / bottom heat) for about 10 - 15 minutes. As soon as the cheese has a delicious crust, you are done.
This goes well with rice or brown rice
The quantities given for the cheese are guidelines and can of course be adjusted according to needs and taste as well as the size / number of zucchini.
Tip: If there is still cheese mass left over, it can be eaten wonderfully on bread or toast, possibly even mixed with a fresh tomato, placed on bread in the oven and baked again with cheese.
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