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🍽️ Baked Zucchini Rolls

412 kcal · 30 min · 4 servings

Ingredients

• 2 large zucchini
• salt
• 3 tbsp olive oil
• 10 g chervil (0.5 bunch)
• 10 g parsley (0.5 bunch)
• 500 g cream cheese (30 % fat in dry matter)
• 100 g yogurt (3.5 % fat)
• 0.5 organic lemon (zest and juice)
• pepper
• 200 g grated mozzarella (45 % fat in dry matter)

Instructions

1. 1. Wash the zucchini thoroughly.
2. 2. Use a vegetable peeler to slice the zucchini into long strips about 3 millimeters thick.
3. 3. Place the zucchini strips in boiling salted water for 1 to 2 minutes.
4. 4. Remove the zucchini from the water and rinse briefly with cold water to stop the cooking process.
5. 5. Place the strips on a clean kitchen towel.
6. 6. Flatten the zucchini strips and pat them completely dry with the towel.
7. 7. Grease a baking dish with one tablespoon of oil.
8. 8. Wash the herbs and shake off excess water.
9. 9. Finely chop the herbs.
10. 10. Mix cream cheese, yogurt, lemon zest, lemon juice, the remaining olive oil, salt, and pepper in a bowl.
11. 11. Stir half of the chopped herbs into the cream cheese mixture.
12. 12. Spread the cream cheese mixture evenly over the zucchini strips.
13. 13. Roll the coated zucchini strips tightly.
14. 14. Place the zucchini rolls side by side in the prepared baking dish.
15. 15. Sprinkle the rolls with mozzarella cheese.
16. 16. Preheat the oven to 180 degrees (160 degrees with fan or gas level 2 to 3).
17. 17. Bake the zucchini rolls in the oven for about 15 to 20 minutes until the cheese is golden brown.
18. 18. Remove the baking dish from the oven.
19. 19. Plate the zucchini rolls.
20. 20. Garnish the dish with the remaining fresh herbs.

Nutrition per serving

• kcal: 412
• Protein: 29 g · Fett/Fat: 27 g · Carbs: 12 g