John Myers
Contents
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Ingredients
Tomato sauce
- 1 Onion
- 1 Clove of garlic
- 1 tbsp Olive oil
- 1 tbsp Tomato paste
- 850 ml Chopped tomatoes
- Salt
- Pepper from the grinder
- Sugar
Zucchini filling
- 700 g Zucchini yellow or green
- 2 tbsp Olive oil
- 200 g Double cream cheese
- Salt
- Pepper from the grinder
- 1 tsp Sweet paprika
- 1 tsp Dried oregano
miscellaneous
- 500 g Fresh pasta dough
- 125 g Gorgonzola
Instructions
- For the tomato sauce, peel the onion and garlic, dice finely. Heat 1 tablespoon of oil in a saucepan. Sauté the garlic and onion in it for 2-3 minutes. Stir in tomato paste and sauté briefly. Add tomatoes. Season with salt, pepper and 1 teaspoon sugar, bring to the boil and simmer for 15–20 minutes, stirring occasionally.
- For the filling, wash, clean and roughly grate the zucchini. Heat 2 tablespoons of oil in a pan. Fry the zucchini in it for 3-4 minutes. Season with salt and pepper, remove and let cool down briefly. Mix the cream cheese with 1 tablespoon of mineral water, paprika and oregano until smooth.
- Preheat the oven to 200 ° C. Unroll pasta dough. Spread the cream cheese evenly on top. Scatter zucchini on top. Roll up the dough tightly from one long side. Cut the roll into pieces approx. 5 cm wide. Pour approx. 2⁄3 of the tomato sauce into an ovenproof dish (approx. 26-28 cm in diameter). Place the rolls upright in the sauce. Pour the remaining sauce over it and spread the Gorgonzola in pieces on top. Bake in a hot oven for 20–30 minutes. If necessary, cover with baking paper or aluminum foil so that the rolls do not get too dark.
- Tip 4: If you don't like it meatless, you can also fry South Tyrolean bacon in cubes with the zucchini. Spinach or crumbly fried mince, seasoned with salt, pepper, paprika and herbs are also suitable as a filling.
