Zucchini rolls with cream cheese and herb filling with tomato sauce

Ingredients for 2 servings:

• 2 m.-large zucchini
• 150 g cream cheese
• 80 g sheep’s cheese
• 100 g grated cheese, e.g. Gouda
• 500 g tomatoes, pureed or chopped
• 2 tbsp olive oil
• 1 clove(s) garlic
• 3 pinches of black pepper
• 1 pinch of salt
• 2 tsp, heaped mixed herbs, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian, suitable for candida

After washing the zucchini, slice them lengthwise into thin slices. Make sure they are evenly sliced, as if they are noticeably thicker in certain places than the rest, this will cause problems with the cooking time later. Heat 2 tablespoons of olive oil in a pan and add the zucchini slices one at a time (I fit up to 4 slices in). Season with freshly ground pepper and let them fry over low heat. Meanwhile, put the cream cheese in a bowl, cut the feta cheese into small pieces (don’t add this if you use mini cubes), and mix them with the herbs until smooth. Keep an eye on the zucchini slices and turn them every few minutes to prevent them from turning black. When the zucchini are lightly browned and soft, remove them from the pan and add new slices. Grease a dish, add the passata, and season with a pinch of salt and pepper. Crush a clove of garlic and add it as well. Allow the fried zucchini slices to cool, then place them on a board and add a dollop of the cheese filling to one end. Roll up the zucchini slices from the filled end to the filled end, making sure that the filling doesn’t squeeze out too much at the sides. Layer the filled zucchini rolls in the dish with the tomato sauce, sprinkle with grated cheese, and finally bake in the oven at 180°C (top/bottom heat) for approx. 10-15 minutes. As soon as the cheese has formed a delicious crust, they are ready. Serve with rice or brown rice. The quantities for the cheese are guidelines only and can of course be adjusted according to your needs and taste, as well as the size/number of zucchini. Tip: If you have any leftover cheese mixture, it is wonderful to eat on bread or toast, or even mix it with a fresh tomato, put it on bread and bake it in the oven, and top it with more cheese.