Zucchini Rolls with Cheese

Ingredients

• 2 Zucchini
• Salt
• 1 bunch red basil
• 2 tbsp olive oil
• 50 g Parmesan
• 2 red bell peppers
• 150 g artichoke hearts (drained weight; jar)
• 1 Shallot
• 1 Garlic clove
• 2 egg yolks
• 500 g cream cheese
• 1 tbsp capers (jar)
• Pepper

Instructions

1. 1.

   Wash, trim and slice zucchini lengthwise into about 3 mm thick slices. Blanch in boiling salted water for 2 minutes, remove, shock in cold water and drain well.

2. 2.

   Meanwhile wash basil, shake dry and pluck leaves; set aside some for garnish, chop the rest roughly.

3. 3.

   Brush a baking dish with 1 tsp oil. Grate parmesan.

4. 4.

   Wash, trim and dice bell peppers. Drain artichoke hearts and cut into strips. Peel shallot and garlic and finely mince.

5. 5.

   Combine shallot, garlic, 2–3 tbsp parmesan, egg yolks and cream cheese. Fold in capers, pepper, artichokes and chopped basil; season with salt and pepper.

6. 6.

   Spread the cream cheese mixture over zucchini slices and roll them up. Arrange side by side in the dish and sprinkle with remaining cheese. Drizzle with leftover olive oil and bake in a preheated oven at 200 °C (180 °C fan) for about 40 minutes until golden brown. Garnish with remaining basil.