Zucchini dumplings in tomato sauce

Ingredients for 4 servings:

• 600 g zucchini
• 1 tbsp olive oil
• 2 cloves garlic, grated
• 100 g breadcrumbs
• 1 large egg(s)
• 3 tbsp basil leaves, picked
• 40 g Pecorino Romano
• n. B. Sea salt and pepper, black
• Oil for the mold
• Basil for garnishing
• 400 ml tomatoes, chopped from the can
• 1 tbsp olive oil
• 1 clove(s) garlic, grated
• 1 bay leaf
• 1 tsp oregano
• salt and pepper
• Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

vegetarian

Wash the zucchini, but don’t peel it, and finely grate it. Heat the olive oil, add the grated garlic, and after about 1 minute, add the zucchini. Season with salt and pepper and cook over high heat for 5-7 minutes, stirring frequently, until the moisture from the zucchini has evaporated. Transfer to a sieve and press down lightly to make the mixture as dry as possible. Mix in a bowl with breadcrumbs, beaten egg, grated pecorino, and chopped basil leaves. Form 16 dumplings. Oil a baking sheet and bake the dumplings at 200°C for 20-25 minutes, until firm and golden brown. Meanwhile, for the tomato sauce, heat the oil and soften the garlic. Add the tomatoes, bay leaf, and oregano, season with salt, pepper, and a pinch of sugar, and simmer for 15-20 minutes. Place the zucchini dumplings in the sauce and let it simmer for about 5 minutes. Garnish with basil leaves and serve.