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🍽️ Baked Zucchini Rolls (Thermomix Version)

352 kcal · 30 min · 4 servings

Ingredients

• 500 g large zucchini (2 large zucchini)
• 400 g chunky tomatoes
• 125 g mozzarella (1 ball)
• 80 g parmesan
• 1 pinch salt
• 1 garlic clove
• 250 g ricotta
• 125 g cottage cheese
• 1 small handful parsley
• 1 small handful basil
• 0.5 tsp chili flakes
• 0.5 tsp salt
• 2 knife tip pepper

Instructions

1. 1. Preheat your oven to 200 degrees Celsius using top and bottom heat.
2. 2. Slice the zucchini lengthwise into thin strips using a vegetable peeler.
3. 3. Place the strips on a baking sheet lined with parchment paper, sprinkle with a little salt, and bake for about 5 minutes in the preheated oven.
4. 4. Remove the zucchini from the oven, place it on a kitchen towel, let the moisture drain, and gently pat it dry.
5. 5. Put the chopped tomatoes into a baking dish.
6. 6. Grind the Parmesan in the mixing bowl for 10 seconds at speed 8. Then transfer the ground cheese into a small bowl.
7. 7. Chop one clove of garlic in the mixing bowl for 5 seconds at speed 5.
8. 8. Add half of the prepared Parmesan. Now add all the remaining ingredients for the filling and mix everything for 10 seconds at speed 8.
9. 9. Push the mixture down from the sides with a spatula and stir it smoothly for 30 seconds at speed 3.
10. 10. Take the cooled zucchini strips and spread a portion of the filling on each one. Then roll the strips up tightly.
11. 11. Place the finished rolls side by side in the baking dish on top of the tomatoes.
12. 12. Tear the mozzarella into small pieces with your hands and distribute them over the rolls. Sprinkle everything with the remaining Parmesan.
13. 13. Bake the rolls for about 20 minutes in the hot oven until golden brown, then enjoy.

Nutrition per serving

• kcal: 352
• Protein: 25 g · Fett/Fat: 22 g · Carbs: 12 g