Stuffed Zucchini Rolls
These stuffed zucchini rolls are a healthy and tasty way to make use out of the bountiful zucchini from your garden! They make an impressive appetizer, light lunch or a side dish. Prepare the filling by boiling potatoes and cooking the onions. The zucchini can be sliced with a mandolin or peeler, brushed with olive oil and baked on a baking sheet. The cooked potatoes are mashed and combined with sautéed onions, grated Mozzarella, Parmesan cheese, fresh chopped parsley-seasoned to taste with sea salt and freshly ground black pepper. Delicately rolled and baked to perfection, irresistibly delicious in every bite. It’s simple, kid-friendly and grown-up approved with fresh ingredients and flavour.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Yield: 20 zucchini rolls
Ingredients:
4 zucchini, about 20 lengthwise slices
5 small potatoes, peeled and cut into chunks
1 small Spanish onion, diced
2 tablespoons freshly grated Parmesan cheese
2 tablespoons bread crumbs
Extra virgin olive oil for brushing and drizzling
175 g Mozzarella (½ ball), grated
