Zucchini Rolls with Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 874 mg | (22 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.8 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 200 grams carrots
- 1 bunch scallions
- 3 Tbsps olive oil
- 500 grams Zucchini
- 250 grams Mozzarella
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 garlic clove
- 1 can Tomatoes
- 150 grams Crème fraiche
- ½ bunch Cress
- salt
- freshly ground peppers
Preparation steps
Rinse and trim the scallions and cut the green parts into 6 cm (approximately 2 inch) long pieces. Chop the white parts finely. Peel the carrots, rinse, cut into eighths and also cut into 6 cm (approximately 2 inch) long pieces. Heat 2 tablespoons of oil and fry the carrots for 10 minutes. Rinse and trim the zucchini, then cut lengthwise into thin slices. Blanch in plenty of boiling salted water for 3 minutes. Remove, rinse with cold water and drain well.
Cut the mozzarella into slices, then into strips.Lay the scallion pieces and carrot pieces along with the mozzarella across the the zucchini slices. Season with salt, pepper, oregano and thyme, roll up and secure with toothpicks.
Heat the remaining oil in a pan and fry the rolls on all sides, then remove. For the sauce, sauté the chopped onion. Peel the garlic and squeeze through a press. Pour in the tomatoes with juice and mash with a fork. Stir in the creme fraiche and simmer for 5 minutes. Laying the zucchini rolls in the sauce and cook for 20 minutes, covered over low heat.
Serve with mashed potatoes as desired.
