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🍽️ Zucchini and Corn Meat Roll

462 kcal · 30 min · 4 servings

Ingredients

• 8 tbsp whole wheat rolls
• 100 g whipping cream
• 1 onion
• 2 tbsp butter
• 2 eggs
• 700 g ground beef
• salt
• pepper
• 500 g zucchini
• 285 g corn kernels (drained weight; can)
• 100 g breakfast bacon (in thin slices)

Instructions

1. 1. Pour the cream over 5 tablespoons of breadcrumbs and let the mixture swell.
2. 2. Peel the onions and chop them finely.
3. 3. Heat the butter in a pan.
4. 4. Add the onions to the pan and sauté them over medium heat for 4 minutes.
5. 5. Mix the soaked breadcrumbs with the cream and the onions.
6. 6. Add the eggs and the minced meat to the mixture.
7. 7. Season the meat mixture generously with salt and pepper.
8. 8. Wash the zucchini thoroughly.
9. 9. Slice the zucchini lengthwise into thin slices.
10. 10. Drain the corn in a sieve.
11. 11. Cut a piece of aluminum foil to 20 x 30 cm.
12. 12. Spread the remaining breadcrumbs on the foil.
13. 13. Flatten the meat dough onto the breadcrumbs.
14. 14. Place the zucchini slices on the meat, but leave a wide border free.
15. 15. Spread the corn over the zucchini slices.
16. 16. Roll the dough tightly using the foil.
17. 17. Wrap the roll overlapping with the bacon slices.
18. 18. Place the meat roll on a greased baking sheet.
19. 19. Pour 4 tablespoons of water into the pan or onto the tray.
20. 20. Preheat the oven to 200 °C (convection: 180 °C, gas: setting 3).
21. 21. Bake the roll in the oven for about 80 minutes.
22. 22. Slice the finished meat roll.
23. 23. Serve the slices with the cooking juices.

Nutrition per serving

• kcal: 462
• Protein: 34 g · Fett/Fat: 30 g · Carbs: 15 g