Zucchini Roll-Ups with Cream Cheese Filling

Ingredients

• 2 yellow and green zucchinis
• 500 g salmon fillet (4 fillets)
• Salt
• Pepper
• 2 sprigs dill
• 2 sprigs Basil
• 1 lemon
• 300 g cream cheese (45% fat in the tub)
• 1 onion
• 3 large tomatoes (300 g)
• 1 tbsp Rapeseed Oil
• 75 ml vegetable broth

Instructions

1. 1.

   Clean and wash the zucchinis, slice them lengthwise into thin strips, blanch for 2 minutes in boiling water, then drain.

2. 2.

   Meanwhile, rinse the salmon fillets, pat dry, split them lengthwise. Season with salt and pepper. Wash and dry the dill and basil, finely chop; set aside some basil. Halve the lemon and squeeze its juice. Mix the cream cheese with lemon juice, salt, pepper, and herbs.

3. 3.

   Peel and dice the onion. Clean, wash, and dice the tomatoes. Heat oil in a pan. Sauté the onion over medium heat. Add tomato cubes and steam for 2 minutes. Deglaze with broth and simmer gently for about 10 minutes. Season with salt and pepper.

4. 4.

   Place one zucchini strip on each half fillet, spread cream cheese mixture, roll up, alternating colors in a baking dish, pour tomato sauce over the rolls. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 20–25 minutes. Sprinkle with reserved basil before serving.