Cheese Stuffed Zucchini Rolls
Preheat the oven to 200°C (approximately 400°F).
Rinse the zucchini and cut into thin strips lengthwise. Blanch quickly in boiling salted water, remove with a slotted spoon, rinse under cold water and pat dry.
Heat the olive oil in a large skillet. Clean the mushrooms, cut into small cubes and sauté briefly. Cut 4 tomatoes into quarters, remove the seeds, dice finely and add to the mushrooms. Peel the garlic cloves, crush through a garlic presss and add to the pan, then add the balsamic vinegar. Rinse the basil, shake dry, finely chop the leaves and mix into the pan. Season with salt and pepper, remove from heat and allow to cool. Cut 200 grams (approximately 7 ounces) of mozzarella into small cubes and mix into the stuffing. Dice the rest of the mozzarella and the remaining tomato coarsely, and finely grate the other cheese.
Grease a baking dish. Place 1 to 2 tsp of the stuffing onto each slice of zucchini, brush with olive oil and gently roll. Place the rolls upright in the baking dish. Mix the remaining stuffing with the tomato and mozzarella cubes and pack between the rolls. distribute the grated cheese evenly over the top and bake in the preheated oven until golden brown, approximately 15-20 minutes . Remove from the oven and serve.