Zucchini Rouladen with Caciocavallo

Ingredients

• 2 Zucchini
• Salt
• Pepper
• 400 g caciocavallo cheese
• 150 g breadcrumbs
• 1 small egg
• 80 g Butter
• 6 Cherry tomatoes
• 4 tbsp finely chopped Italian herbs
• 2 tbsp clarified butter
• wooden skewers
• cherry tomatoes for garnish

Instructions

1. 1.

   Preheat the oven to 120°C.

2. 2.

   Wash, peel and slice zucchini lengthwise. Season with pepper and salt. Slice the cheese into thin strips matching the zucchini slices. In a bowl combine breadcrumbs, finely chopped butter, and mix well. Wash cherry tomatoes, halve them, remove seeds, dice flesh, then add to breadcrumb mixture along with herbs; season with salt and pepper.

3. 3.

   Place cheese on each zucchini slice, spread breadcrumb mixture over it, roll up into roulades, and skewer. Fry in hot clarified butter until browned, wrap in foil, and bake at 120°C for 15 minutes. Plate with cherry tomatoes garnish and serve.