Zucchini Roll Ups

Von The Cooking Foodie · 75 Min.

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Zubereitung

1. Slice the zucchini thinly with a mandolin or sharp knife.
2. Lay the slices on a rack, salt both sides, and let them sit for 15-20 minutes to release moisture.
3. Pat the zucchini dry with paper towel.
4. In a pan, heat 2-3 tablespoons olive oil and sauté the chopped onion until golden, about 6-7 minutes.
5. Add the garlic and cook for 2 minutes.
6. Add the tomato sauce, thyme, oregano, salt and black pepper, stir, and cook for 5 minutes. Set the sauce aside.
7. In a large bowl, mix the ricotta, feta, 2 tablespoons parmesan, 60 g shredded mozzarella, lemon zest and black pepper. Season to taste with any spices you like.
8. Cook the spinach in a pan for 4-5 minutes until wilted, then roughly chop it and stir it into the cheese mixture.
9. Transfer the filling to a piping bag.
10. Preheat the oven to 190°C (375°F).
11. Spread a quarter of the sauce over the bottom of a 24 cm (9-inch) pan. Roll the zucchini slices into tubes and arrange them tightly on the sauce. Pipe the filling into each tube.
12. Sprinkle the remaining 120 g shredded mozzarella and 2 tablespoons grated parmesan over the top.
13. Bake for 25-30 minutes, until the cheese has melted and turned golden.

Zusammengefasst aus dem Video von The Cooking Foodie. Schau es dir für die Details an.

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KnoblauchZwiebelKäseZitroneParmesanMozzarellaSpinatZucchini