Stuffed Zucchini Wraps
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 2 large Zucchini
- salt
- 2 Tbsps olive oil
- 6 cups button Mushrooms (finely diced)
- 6 medium Tomatoes (four diced)
- 2 cloves garlic cloves (minced)
- 2 Tbsps balsamic vinegar
- 1 Tbsp Corn starch
- 1 bunch Basil
- freshly ground peppers
- 1 ½ cups fresh goat mozzarella
- 1 cup Allgäu Mountain cheese (Allgäu mountain cheese, German), grated
- Fat (for the baking dish)
Product recommendation
Freshly toasted spelt bread and a glass of light white wine go very well with this dish.
Preparation steps
1.
Preheat the oven to 200°C (180°C with fan) | 400F | gas 6.
2.
Slice the courgettes thinly lengthwise (approximately 2 mm thick). Blanch briefly in boiling, salted water, then take out with a skimmer, refresh in cold water and pat dry.
3.
Heat the olive oil in a large frying pan. Add the mushrooms and sweat briefly in the olive oil. Add the four diced tomatoes to the pan and stir well.
4.
Add the garlic to the pan, stir into the mushrooms and tomatoes and add the balsamic vinegar. Sprinkle with cornflour, stir in and cook gently until it thickens.
5.
Finely chop the basil and stir in. Season with salt and pepper, remove from the heat and leave to cool.
6.
Finely dice 200 g mozzarella and carefully stir into the tomato and mushroom filling. Mix well. Roughly dice the rest of the mozzarella and the remaining tomatoes.
7.
Grease a baking dish. Spread each slice of courgette with 1 to 2 tsp of the filling and roll up. Stand the rolls upright in the baking dish.
8.
Mix the remaining filling with the diced tomato and mozzarella and put into the dish around the rolls. Sprinkle with grated cheese and bake in the preheated oven for about 20 minutes.
