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🍽️ Zucchini Rolls with Cheese

618 kcal · 30 min · 4 servings

Ingredients

• 2 zucchini
• salt
• 1 bunch red basil
• 2 tbsp olive oil
• 50 g parmesan
• 2 red bell peppers
• 150 g artichoke hearts (drained weight; jar)
• 1 shallot
• 1 clove garlic
• 2 egg yolks
• 500 g cream cheese
• 1 tbsp capers (jar)
• pepper

Instructions

1. 1. Wash the zucchini thoroughly and slice it lengthwise into approximately 3 millimeter thick slices.
2. 2. Place the zucchini slices in boiling salted water for 2 minutes to cook them briefly (blanch).
3. 3. Remove the zucchini, cool it down with cold water, and let it drain well.
4. 4. Wash the basil, shake it dry, and pick the leaves off the stems.
5. 5. Set aside a few nice leaves for decoration and chop the rest roughly.
6. 6. Brush a baking dish with one teaspoon of oil.
7. 7. Grate the Parmesan cheese finely.
8. 8. Wash the bell peppers, remove the inside, and dice them into small pieces.
9. 9. Let the artichoke hearts drain well and cut them into strips.
10. 10. Peel the shallot and the garlic and chop both finely.
11. 11. Mix the shallot and garlic with 2 to 3 tablespoons of Parmesan, the egg yolks, and the cream cheese.
12. 12. Stir in the capers, the diced peppers, the artichoke strips, and the chopped basil into the cheese mixture.
13. 13. Season the filling with salt and pepper.
14. 14. Spread the cream cheese filling evenly over the zucchini slices.
15. 15. Roll up the zucchini slices tightly.
16. 16. Place the rolls side by side in the prepared baking dish.
17. 17. Sprinkle the rolls with the remaining grated cheese.
18. 18. Drizzle the remaining olive oil over the rolls.
19. 19. Preheat the oven to 200 degrees (180 degrees with fan or gas level 3).
20. 20. Bake the zucchini rolls for about 40 minutes until golden brown.
21. 21. Garnish the finished dish with the reserved basil leaves.

Nutrition per serving

• kcal: 618
• Protein: 25 g · Fett/Fat: 53 g · Carbs: 11 g