Gratinated zucchini rolls with spinach filling

Ingredients for 2 servings:

• 2 zucchinis
• 250 g quark
• 200 g leaf spinach, fresh or frozen
• 100 g Parmesan, grated
• 1 egg(s)
• salt and pepper
• nutmeg
• 1 tbsp olive oil
• 1 onion(s), chopped
• 1 clove(s) garlic, chopped
• 1 tbsp tomato paste
• 1 can of tomatoes, chopped
• n. B. water
• salt and pepper
• Thyme
• oregano
• 200 g cheese (e.g. Gouda), grated for gratin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

low-carb

Cut the zucchini into thin, long slices using a cucumber slicer. For the filling, defrost or blanch the spinach, squeeze out any excess water, and chop it up a little more if necessary. Mix the quark with the egg, Parmesan cheese, and spinach. Season to taste with salt, pepper, and nutmeg. Depending on the width of the zucchini slices, place about 1/2 tablespoon of filling on each slice and roll it up. Place the rolls seam-side down in a baking dish. For the sauce, cook the onion and garlic in olive oil until translucent. If you have any leftover zucchini slices, you can also sauté them in cubes. Briefly roast the tomato paste. Deglaze with the tomatoes and add a little more water (about 1/2 a can) if needed. Season to taste with salt, pepper, and herbs and simmer for 5 minutes. Let the sauce cool slightly and pour it over the zucchini rolls. Bake in a preheated oven at 180°C (fan oven) for about 20 minutes. Sprinkle with cheese and bake for about another 5 minutes.