Chop roulades on zucchini vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cut 1 zucchini and 1 carrot lengthwise into thin slices. Blanch briefly in boiling water. Peel and finely dice the onions. Knead the minced onions, half of the onions and egg.

2. 2

   Season with salt, pepper and herbs. Shape the minced meat into 4 balls and roll them out on breadcrumbs into ovals of about 15 cm. Cover with zucchini and carrot slices. Sprinkle cheese on top and roll up the mince.

3. 3

   Pin it with wooden skewers. Heat oil in a pan. Brown the meat rolls in it. Add 3/8 litres of water, bring to the boil and cook over medium heat for about 15 minutes. Clean the mushrooms, wash and halve them.

4. 4

   Cut the rest of the carrots and zucchini into pieces. Heat the fat in a saucepan. Fry vegetables and remaining onion cubes in it. Season with salt, pepper and herbs. Add 100 ml water, bring to the boil and cook for about 10 minutes.

5. 5

   Remove the meat rolls from the stock and keep warm. Stir the sauce thickener into the stock and bring to the boil. Refine with cream and season to taste with salt, pepper and herbs. Arrange roulades and vegetables with some sauce on plates.

6. 6

   Garnish with rosemary. Serve the rest of the sauce with it. Delicious with baguette bread.

Nutrition Facts

KCAL
570 kcal

CARBS
13 g

FATS
41 g

PROTEINS
39 g