Turkey rolls with zucchini and herb cream cheese filling on tomato sauce with rice
easy
40 mins
40 mins
Ingredients
- 500 g Tomatoes
- 1 Onion
- 1 Garlic clove
- 8 Stem(s) Thyme
- 200 g Basmati Rice
- 7-10 Tbsp Salt
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Pepper
- 1 pinch Sugar
- 1 (approx. 150 g) Courgette
- 4 Turkey escalope (approx. 120 g each)
- 4 TABLESPOONS Double cream cream cheese with herbs
- 100 ml Vegetable broth
- 7-10 Tbsp wooden skewers
Directions
- 1
For the sauce, wash, clean and dice the tomatoes. Peel onion and garlic and cut into fine cubes. Wash the thyme, shake dry and pluck the leaves from the stalks, except for some for garnishing.
- 2
Prepare rice in boiling salted water according to package instructions. Heat 1 tbsp. oil, fry onion and garlic until translucent, stirring continuously. Add the tomatoes, stir-fry for about 5 minutes. Season to taste with salt, pepper, sugar and thyme.
- 3
Wash and clean the zucchini and cut them lengthwise into thin slices. Heat 1 tablespoon of oil in a frying pan and fry the zucchini slices in portions while turning for about 1 minute. Wash the meat, dab dry and season with salt and pepper.
- 4
Spread each cutlet with 1 tablespoon cream cheese and cover with slices of courgette. Roll up roulades and pin them with wooden skewers. Heat 1 tbsp. oil and fry the roulades for approx. 5 minutes, turning them over. Pour on stock and braise with closed lid for another 5 minutes.
- 5
Cut the roulades into slices. Arrange rice, sauce and roulades on plates and garnish with thyme.
Nutrition Facts
440 kcal
45 g
14 g
36 g
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