Vegetarian Zucchini Rolls with Ricotta & Mozzarella
Ingredients
For the Rolls:
- 3 zucchinis, thinly sliced
- 500g Hanini Irkotta
- 1 egg, beaten
- Salt & pepper
- 2 tbsp fresh basil, chopped
- 150g mozzarella, shredded
- 1 bunch fresh asparagus, trimmed
For the Tomato Sauce
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- 1 tin tomato polpa
- 1 tbsp tomato concentrate
- 10 cherry tomatoes, halved
- 100ml vegetarian cream
Method
- Start with the tomato sauce. Fry the chopped garlic in the oil for 2 minutes then add in the cherry tomatoes and fry for 1 minute.
- Add in the tomato concentrate, cook for 1 minute then add in the tomato polpa and 1/2 glass water. Season with salt and pepper and cook for 10 – 15 minutes.
- Meanwhile, make the zucchini rolls. Mix together the irkotta, beaten egg, chopped basil and season with salt and pepper.
- Lay out the zucchini strips and sprinkle over half pf the shredded mozzarella.
- Spoon a little irkotta onto each slice, add on a piece of asparagus and roll up tightly.
- Spoon the tomato sauce into an oven dish and place in the zucchini rolls.
- Pour over the cream and finish off with the remaining half of the shredded mozzarella.
- Bake in the oven at 200°C for 15 – 20 minutes or until golden brown.