Stuffed zucchini rolls on tomato rice

Ingredients for 2 servings:

• 300 g tomatoes
• 1 onion(s), red
• 1 garlic clove(s)
• 2 stalks of thyme
• 2 sprigs rosemary
• 250 g rice (long grain rice), cooked
• salt and pepper
• 1 m.-large zucchini
• 200 g minced meat
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to approximately 200°C (top/bottom heat, fan: approximately 180°C). Wash the tomatoes, drain them, and cut them crosswise. Briefly place them in boiling water, then rinse them with cold water. Peel the tomatoes, halve them, and remove the stem ends. Cut the tomatoes into pieces. Peel the onion and garlic clove and finely dice. Rinse the thyme and rosemary and pat dry. Pick off the leaves and needles and finely chop. Place the diced onion and garlic in a shallow baking dish with the tomato pieces, rice, and half of the herbs. Mix the ingredients well and season with salt and pepper. Wash the zucchini, dry them, and trim the ends. Cut the zucchini lengthwise into 12 thin slices using a slicing machine. Season the minced meat with salt and pepper if desired. With moistened hands, form 4 rolls from the minced meat. Place 3 zucchini slices lengthwise, slightly overlapping, and roll a Mettröllchen (meat roll) into each one. Heat the oil in a pan and briefly fry the zucchini rolls on all sides. Then place the zucchini rolls on the tomato and rice mixture. Place the baking dish on the oven rack in the lower third of the preheated oven. Cooking time: about 20 minutes. Serve the zucchini rolls on top of the tomato rice, sprinkled with the remaining herbs.