Turkey rolls with zucchini filling and tomato sauce

Name: Turkey rolls with zucchini filling and tomato sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Courgettes (200 g each); 12 (à 40 g) small turkey escalopes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TSP Tomato paste; 1 TABLESPOON Oil; 1 Onion; 2 Garlic cloves; 1 can(s) (425 ml) Tomatoes; 1 TEASPOON Instant vegetable broth; 7-10 Tbsp Sugar; 200 g Spaghetti; 2-3 stem(s) Basil; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Courgettes (200 g each)
12 (à 40 g) small turkey escalopes
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TSP Tomato paste
1 TABLESPOON Oil
1 Onion
2 Garlic cloves
1 can(s) (425 ml) Tomatoes
1 TEASPOON Instant vegetable broth
7-10 Tbsp Sugar
200 g Spaghetti
2-3 stem(s) Basil
7-10 Tbsp wooden skewers

Directions

1
Wash and clean the zucchini and cut into long strips with a peeler. Season cutlets with salt and pepper, spread with tomato paste and cover with 2 zucchini strips. Roll them up and fix them with wooden skewers.
2
Heat the oil in a frying pan. Fry the rolls until golden brown. Take them out. Peel and finely dice the onion and garlic and fry in the frying fat. Deglaze with tomatoes. Bring to the boil and season with stock, pepper and sugar.
3
Add the rolls and stew covered for about 20 minutes. Meanwhile prepare spaghetti in boiling salted water according to the instructions on the packet. Pluck basil leaves from the stems and cut half into strips.
4
Drain the pasta and let it drain. Arrange spaghetti with turkey rolls and sauce on plates. Sprinkle with basil and garnish.