0

Recipes

Zucchini rolls with Ariston olive oil

Appetizing zucchini rolls in tomato sauce

Source: https://amusebouche-bg.com

Summer is definitely one of the seasons when we experiment more often with culinary temptations. So here is one with a Mediterranean twist. It is made with zucchini, but eggplant lovers can use that instead. And the best thing about this recipe is that it is extremely easy and relatively quick to prepare, so you will not spend much time in the kitchen.

Bon appétit! And happy cooking!

Ingredients:

For the sauce:

  • 2 tbsp olive oil;
  • 1 onion, finely chopped;
  • 2–3 cloves garlic, sliced;
  • 1 tsp dried oregano;
  • 1 tsp dried basil;
  • salt to taste;
  • 800 g canned tomatoes, chopped;
  • about 1 tbsp honey or brown sugar.

For the filling:

  • 100 g brined white cheese (feta);
  • 1 ball of mozzarella;
  • 100g blue cheese;
  • a handful of walnuts, chopped;
  • 1 bunch of parsley;
  • 4–5 sprigs of fresh thyme;
  • 1–2 zucchini;
  • a handful of Kalamata olives;
  • 1–2 tbsp capers;
  • fresh basil for garnish;
  • Ariston olive oil with basil aroma.

Directions:

As we already mentioned, everything comes together quickly and easily. So let's start with the easy tomato sauce. For it you need a deep frying pan, in which you will also prepare the dish itself. Add a little Ariston basil olive oil and sauté the finely chopped onion until it starts to turn golden. Then finely chop the parsley stems and add them together with the garlic, the dried spices and the salt. Leave to cook for a few minutes, then it is time to add the tomatoes and a little honey or sugar and leave to simmer for about 10 more minutes. It should thicken slightly, and when it does, it is ready.

Now it is time to get to work on the zucchini rolls. While the tomato sauce is still simmering on the stove, prepare the filling for the rolls. Crumble the cheeses finely and add finely chopped parsley, chopped walnuts and cleaned fresh thyme. Then slice the zucchini lengthwise into thin slices about 3 mm thick. Roll each slice around a little filling and place it in the sauce. Make 10-15 rolls in the same way, until you fill the pan.

Then cover the pan with a lid or aluminum foil. Leave to cook for 8-10 minutes, then uncover and sprinkle with the olives, capers and some of the cheese filling, if any is left. You can now remove it from the heat, garnish with fresh basil and drizzle with olive oil.

And that's it – all that is left is to enjoy the fragrant dish in pleasant company. You can eat it both warm and cold. We guarantee it will be equally tasty!