Zucchini Strips with Mozzarella and Tomato

Ingredients

• 3 zucchini
• Salt
• 2 tbsp olive oil
• 300 g Mushrooms
• 6 medium tomatoes
• 2 Garlic cloves
• 2 tbsp balsamic vinegar
• 1 bunch Basil
• Pepper (freshly ground)
• 250 g mozzarella
• 100 g Allgäu mountain cheese
• fat (for greasing the dish)

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with fan and top heat.

2. 2.

   Wash, trim, and cut zucchini lengthwise into ~2 mm strips. Blanch briefly in boiling salted water, lift with a slotted spoon, shock in cold water, then pat dry.

3. 3.

   Heat olive oil in a large pan. Clean and dice mushrooms; sauté briefly. Quarter tomatoes, remove seeds, dice finely, add to pan. Peel garlic cloves, press through a press, mix with mushrooms and tomatoes, add balsamic vinegar. Rinse basil, shake dry, finely chop leaves, stir into mixture. Season with salt and pepper, remove from heat, let cool.

4. 4.

   Dice 200 g mozzarella into small cubes; fold into the filling. Mix well. Roughly cube remaining mozzarella and tomatoes. Grate mountain cheese finely. Grease a baking dish. Brush each zucchini strip with 1–2 tsp of filling, roll up, and stand upright in the dish. Spread remaining filling with tomato and mozzarella cubes between rolls. Sprinkle grated cheese evenly on top. Bake for 15–20 minutes until golden brown. Remove and serve.