Zucchini Rolls with Ground Beef

Wash the zucchinis and cut into thin strips with a vegetable peeler. Divide each slice of cheese into three long strips. I made the rolls with Tilsiter, which was delicious, but of course you can also use any other cheese of your choice.

Mix the ground beef in a bowl with the breadcrumbs and egg and season with salt and pepper.

Place 2 strips of zucchini so that they overlap on the work surface and place a strip of cheese on top (see photos). Form a meatball with 2 tablespoons and place on one end of the strips, then roll up with your hands, fix with a toothpick and place in a baking dish.

Repeat this until all of the ground beef is used up.

Prepare 50 ml of vegetable stock and meanwhile preheat the oven to 220 ° C (convection 200 ° C). Pour the vegetable stock over the meat rolls and then cook in the oven for about 15-20 minutes.

A herb quark tastes great with it. If you don't want to do without carbohydrates, you can also cook rice.