Stuffed Zucchini Rolls with Pepper Sauce

For the rolls: rinse and pat dry zucchini, cut lengthwise into very thin slices. Season with salt and let rest briefly, pat dry with paper towels.

Cut few zucchini slices into very small cubes. 

Peel onions and dice into small cubes. Peel carots and dice into small cubes. Heat oil in a pan and saute onions, carrots and zucchini for 2-3 minutes. Remove from heat and let cool slightly. Mix with egg yolk, cream, breadcrumbs and basil and season with salt and pepper.

For pepper sauce: rinse bell pepper, halve and remove seeds and rib, cut into small cubes. Peel shallot and chop finely. Heat olive oil in a pan and saute shallot until translucent, add pepper and saute for a few minutes. Season with paprika, add flour and broth and simmer for 5 minutes on low heat. Add cream and puree sauce with an immersion blender,  season with salt and pepper and keep warm.

Arrange zucchini slices on flat surface.

Spread with vegetable mixture and roll up, secure with toothpicks. Heat oil in a pan and cook zucchini rolls for about 6 minutes or until golden on all sides.