John Myers
Ingredients for 6 servings:
- 2 zucchinis
- 1 vegetable onion(s)
- 2 garlic cloves
- ½ pack of leaf spinach, frozen
- some olive oil for frying
- ½ tsp sea salt and pepper or rock salt
- ½ tsp paprika powder
- 1 tsp herbs de Provence
- 3 tomatoes
- 2 balls of mozzarella, approx. 125 g each
- 2 cans of chopped tomatoes, approx. 400 g each
- 4 tsp herbs de Provence
- 1 tbsp soy cream (soy cream cuisine)
- 1 pack of cheese for gratin, approx. 400 g
- some cayenne pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian or vegan, for a casserole dish
Peel the zucchini and slice or grate into strips. Heat the olive oil. Dice half an onion and the garlic and sauté in the oil in a pan. Dice any leftover zucchini that can’t be sliced into strips and add to the onions. Sauté with the spinach and season everything with salt, pepper, curry powder, paprika, and Provençal herbs. Slice the tomatoes and mozzarella. For the sauce, finely chop the second half of the onion and sauté in olive oil in a separate pan. Deglaze with the tomatoes and season. Add the soy cream and sauté briefly. Add a little cayenne pepper, if desired. Preheat the oven to 200°C (top/bottom heat). Top each zucchini strip with a slice of tomato and a slice of mozzarella. Spread with the spinach filling and roll up. Secure with a toothpick. Stir any leftover filling into the sauce. Spread the tomato sauce in a baking dish, place the zucchini rolls upright, and sprinkle with cheese. Bake in the preheated oven on the middle rack for 30 minutes.
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