John Myers
Zucchini Rolls with Mortadel Mousse
The perfect zucchini rolls with mortadel mousse recipe with a picture and simple step-by-step instructions.
- 2 Zucchini, approx. 250 g
- Salt
- Pepper from the grinder
- 60 g Butter
- 4 tbsp Freshly grated Parmesan
- 150 g Italian mortadella
- 125 g Cream
- 1 tsp Lemon juice
- Preheat the oven to 200 ° C. Cover the baking sheet with baking paper. Wash the zucchini and cut the ends. Cut the zucchini lengthways into about 1/2 cm thick slices, cut them once across and place them next to each other on the baking sheet. Season with salt and pepper.
- Melt the butter. Brush the zucchini with it. Sprinkle with the Parmesan. Bake the zucchini in the hot oven (center) for about 10 minutes until they are lightly browned and soft. Let cool down. Cut the mortadella into small cubes and finely chop it with 4 tablespoons of cream in a blitz. Beat the rest of the cream until stiff and fold in, season the mousse with lemon juice, salt and pepper. Put a dollop of mortadel mousse on the zucchini slices, roll up the slices and secure with toothpicks.
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