Involtini di zucchine
Zucchini rolls

Ingredients for 3 hungry people  


  1. Cut the zucchini in two halves, longitudinally7.1;
  2. With the potato peeler slice 60% of the zucchini in long and wide strips;
  3. Cut the rest of the zucchini in small pieces;
  4. Warm up the olive oil with the oil from the tuna;
  5. Brown the garlic clove, then the finely cut zucchini;
  6. Mix the cooked zucchini, tuna, egg, almonds, parmesan, salt, and pepper in a bowl and blend;
  7. Warm up the oven at 190°C, ventilated;
  8. Use the zucchini sheets to roll up the mousse, then keep the rolls closed by stabbing with a toothpick;
  9. Bake for 30 minutes, serve warm or keep in the fridge for up to a week and serve cold.
Aron Wussler