Zucchini rolls

Ingredients for 4 servings:

• 3 zucchini, slightly larger
• 1 bunch basil, chopped
• 1 bunch parsley, flat, chopped
• 3 tbsp breadcrumbs
• 4 tbsp Parmesan or Pecorino, grated
• 125 g mozzarella (buffalo mozzarella)
• 2 cloves garlic, finely chopped
• Salt
• pepper
• olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

Antipasto

Cut the zucchini lengthwise into slices about 4 mm thick and fry briefly in a little oil to make them elastic. They can brown slightly (!). Sauté the chopped garlic in a tablespoon of oil, then toast the breadcrumbs in it. Remove from the heat, stir in the herbs and cheese, stir in a tablespoon of oil, and season with salt and pepper. Cut the mozzarella into very thin slices. Season the zucchini slices with a little pepper and salt, add some of the herb mixture (lengthwise, except for a piece about 3 cm long at the top), and top with a few mozzarella slices. Roll up and secure with a toothpick. This is easiest if the zucchini piece is left without the herb mixture at the end of the roll. Heat a little olive oil in a pan and carefully fry the rolls until golden brown all over. Let them sit for a few hours, or overnight.