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–+ servings
Total Time :1 hour 10 minutes
Servings: 4

INGREDIENTS
 

  • 3 medium zucchini
  • 1.8 ounces/50 grams unsalted butter
  • 5 garlic cloves, minced
  • ⅓ cup/100 grams tomato paste
  • 1 tablespoon sweet paprika
  • 1½ teaspoons salt
  • ½ cup/50 grams Parmesan cheese, finely grated
  • 1 cup/240 milliliters boiling water
  • 5 basil leaves, chopped

Filling:

  • 1 cup/250 grams feta cheese, grated
  • 1 cup/100 grams mozzarella cheese, grated
  • 2 tablespoons cream cheese
  • 1 large egg white
  • 3 tablespoons breadcrumbs
  • 10 basil leaves, finely chopped
  • ½ teaspoon salt

INSTRUCTIONS

  • Preheat the oven to 350°F/180°C.
  • Melt the butter in a medium skillet over medium heat. Add garlic and sauté for 1 to 2 minutes until fragrant. Stir in tomato paste, paprika, salt, and basil. Pour in the boiling water, cover, and simmer for 3 minutes. Add Parmesan and cook for 1 minute more. Pour the sauce into a 9x5-inch/23x12 cm loaf pan.
  • Mix the feta cheese, mozzarella, cream cheese, egg white, breadcrumbs, basil, and salt in a bowl until smooth.
  • Using a vegetable peeler, slice the zucchinis lengthwise into thin ribbons. Place 1 teaspoon of cheese filling at the end of each slice and roll tightly. Arrange the rolls upright in the prepared pan with the sauce.
  • Bake uncovered for 45 minutes, until the zucchini is tender but still holds its shape. Let rest for 15 minutes before serving to allow the sauce to thicken. Serve warm.