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Ingredients
Zucchini Rolls with Ground Meat Filling and Tomato Sauce
- For the rolls
- 2 smaller Zucchini
- 500 grams Ground meat (mixed)
- 1 White roll (day-old)
- 2 garlic cloves
- 1 egg
- 2 Tbsps breadcrumbs
- 150 grams Mozzarella
- 2 Tbsps vegetable oil
- For the sauce
- 1 can Diced tomatoes
- 3 Tbsps Tomato paste
- 1 onion
- 50 milliliters vegetable oil
- salt
- peppers
For the rolls: rinse and thinly slice zucchini. Soak bread in lukewarm water, squeeze well and combine with ground meat in a bowl. Peel and finely chop garlic, add together with an egg to meat, mix well. Peel zucchini slices and chop peeled parts finely, add to meat mixture. Add breadctumbs and season with salt and pepper. Shape meat mixture into 16 balls. Wrap into zucchini slices and secure with toothpicks.
Heat oil in a pan and brown zucchini rolls on all sides. Arrange rolls vertically in an oiled baking dish and sprinkle with mozzarella. Bake in preheated oven at 200°C (approximately 400°F) for about 20-30 minutes. If gratin browns too quickly, cover with aluminum foil. Heat remaining oil in a pan. Peel and finely chop onion, saute for a few minutes. Add tomato paste and saute briefly, add canned tomatoes and simmer for about 5-10 minutes on low heat. Season sauce with salt and pepper and pour into oval serving plates. Top with zucchini rolls and serve immediately.