Weekend Inspiration for Stuffed Zucchini Rolls

Ingredients:

2 – 3 medium-sized zucchinis
500 g fresh cheese (such as cottage cheese or ricotta)
80 g Parmesan cheese
1 spring onion
1 clove of garlic
500 g ground beef
300 g canned peeled tomatoes
fresh parsley
fresh basil
fresh chives
cumin
1 tablespoon olive oil
ground paprika
salt and pepper

Thinly slice the zucchinis, sprinkle with salt, and leave them on a paper towel for about 30 minutes to draw out excess moisture. In the meantime, prepare the sauce: briefly sauté the finely chopped spring onion in olive oil, add the ground beef, and cook until browned. Season with salt, pepper, paprika, and cumin, then add the canned tomatoes and chopped parsley, and let it simmer gently. In a separate bowl, mix the fresh cheese, Parmesan, finely chopped garlic, and basil. Place a small amount of the filling on each zucchini strip and roll it up. Pour the meat sauce into a baking dish, arrange the rolls on top, and gently press them down. Bake in a preheated oven at 200°C for about 20 minutes. Before serving, sprinkle with chopped chives.

Enjoy!