Zucchini Rolls with Paprika Filling

Ingredients

• 1 red bell pepper
• 1 Shallot
• olive oil
• 1 tsp Sweet paprika powder
• 1.5 tbsp flour
• 1 tsp Ajvar
• 250 ml meat broth
• 125 ml whipping cream
• 2 medium zucchinis
• 2 onions
• 200 g carrots
• Salt
• pepper (ground)
• 1 egg yolk
• 60 ml whipping cream
• 120 g breadcrumbs
• 50 g freshly grated Parmesan
• 1 tbsp fresh chopped oregano
• 1 red bell pepper (cut into strips)
• oregano (for garnish)

Instructions

1. 1.

   For the paprika sauce, wash, deseed and peel the bell pepper with a vegetable peeler, then dice finely. Peel and finely chop the shallot and sauté in 2 tbsp olive oil until translucent. Add the diced pepper and cook for a few minutes. Remove one‑third of the pepper cubes to set aside. Stir in paprika powder, flour, and Ajvar; immediately whisk in the broth and simmer gently for about 5 minutes. Add the cream, then blend the sauce with an immersion blender, season with salt and pepper, return the reserved pepper cubes, and keep warm.

2. 2.

   For the rolls, wash the zucchinis and slice lengthwise into very thin sheets using a mandoline or slicer. Briefly fry in hot oil until golden‑yellow, remove, and drain on kitchen paper.

3. 3.

   Dice the zucchini slices finely.

4. 4.

   Peel the onions and sauté in hot olive oil until translucent. Add carrot and zucchini cubes and cook for 2–3 minutes, then remove from heat, let cool slightly, and mix in a bowl with egg yolk, cream, breadcrumbs, oregano, salt, and pepper.

5. 5.

   Place three overlapping zucchini slices on a plate, spread filling over them, roll up, and arrange on preheated plates. Serve topped with sauce, paprika strips, and oregano garnish.