24 zucchini rolls
2 big zucchinis
1lb (0,5kg) ground turkey
salt and pepper
1 cup cream cheese
Fresh herbs: thyme, parsley and chives, chopped
1 cup homemade or store bought chunky tomato sauce
The time has come for us to cook something with zucchini. I just love versatility of this veg. With its mild taste it has the tendency to absorb the flavors of herbs or other spices. Whether spiralized for spaghetti, shaved for tagliatelle it does not fail to amaze us. What I love most is the use of zucchni slices as alternative for lasagna of canelloni. And so this time comes an idea: I can roll the stuffing in zucchini slices! So I rolled the zucchini slices over some nicely seasoned stuffing. Placed them upright in a baking tray and baked them! Well, now this is a fine way with the zucchini!
Wash and trim two zucchinis and shave them into long slices. Sprinkle with salt and put aside fot the slices to soften. Put the ground turkey into the bowl, season to taste with salt and pepper. Add chopped herbs and 2 tablespoons of cream cheese. Mix everything well. Place one slice of zucchini on a cutting board, place a small amount of the stuffing on one end of the zucchini slice and roll the slice tightly. Smear the bottom of the baking dish with 1 cup of chunky tomato sauce, place the zucchini rolls upright on the baking tray. Smear the tops of the zucchini rolls with the cream cheese mixed with herbs. Bake at 325 degrees F(180C) for 35-45 minutes, until nicely browned.
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