ZUCCHINI INVOLTINI WITH CHEESE AND TOMATO SAUCE

For 8 portions or one big tart size cheesecake

1 cup of  cottage cheese (250g)

1 cup of grated pecrino romano or parmesan cheese

2 eggs

1 medium sized zucchini, cut lengthwise into thin slices

1/2 teaspoon salt

freshly ground pepper

8 basil leaves

olive oil

1-2 cherry tomatoes per portion or 12-16 tomatoes per big tart

1 cup of tomato marinara sauce

May I say, the zucchini season is officially open. This light and flavorful savory cheesecake is perfect fit for the summer. Cooking with zucchini has always been my favorite. I mak emany different variations of this dish. The zucchini tastes especially good when combined with tomatoes.  The timbale is light yet filling, a perfect fit for the summer. Fresh and bright, sweet and acidic from the tomatoes and fragrant with the basil.  Oh zucchini I love you so much! You are delicious!

 

Beat the eggs with salt and pepper. Add the crumbled cottage cheese and grated pecorino and mix until homogenized. Mix in the torn basil leaves and distribute evenly.  Check the taste and if necessary, season with salt and pepper.  Cover the bottom of the flan pan with olove oil and pur in the cheese mixture. Roll the zucchini slices and insert them into the cheese in the upright fashion. Continue with all the zucchini rolls. Distribute the tomatoes evenly among the involtini and season with salt and pepper. Pour over the marinara sauce. Bake in the oven heated to 350 degrees F for 30-35 minutes.

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