Involtini di zucchine
Zucchini rolls

Ingredients for 3 hungry people  

• 500g zucchini
• 160g tuna in olive oil (net weight)
• 1 egg (90g)
• 60g grated Parmigiano reggiano
• 30g almonds in scales
• 8g extra virgin olive oil
• 5g garlic
• 4g salt
• pepper
• blender
• potato peeler
• toothpicks

Procedure

1. Cut the zucchini in two halves, longitudinally^7.1;
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.