Zucchini involtini

Ingredients for 4 servings:

• 10 half tomatoes, dried
• 1 garlic clove(s)
• 150g mozzarella
• 4 tbsp Parmesan, grated
• 6 tbsp olive oil
• 500 g zucchini
• 2 tbsp breadcrumbs
• Basil, fresh
• Salt
• pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Italian vegetarian starter

Finely dice the tomatoes and garlic. Slice the basil into thin strips. Dice the mozzarella and mix everything together. Add 2 tablespoons of grated Parmesan cheese and 1 tablespoon of olive oil, and season with salt and pepper. Cut the zucchini lengthwise into thin slices (using a food slicer, approx. 7 mm). Briefly fry in the remaining oil on both sides until golden brown. Drain on kitchen paper and season lightly with salt and pepper. Spread the mozzarella mixture on one end of each zucchini slice and roll up. Place them next to each other in a greased baking dish. Mix the remaining Parmesan cheese with the breadcrumbs and sprinkle over the top. Bake in a preheated oven at 200-220°C for approx. 10 minutes. Serve warm with a slice of Italian white bread. They also taste good cold. You can also use eggplant instead of zucchini.