Zucchini salmon roll with ratatouille

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions and garlic. Wash and clean the zucchini and cut lengthwise into thin slices. Dice outer slices. Heat 1 tablespoon of olive oil in a pan and fry the zucchini slices in it in portions on both sides. Remove from the pan and let it cool down on kitchen paper. Cut the peppers into quarters, clean, wash and cut into fine cubes. Heat 1 tablespoon of olive oil in a frying pan. Stir-fry the diced vegetables for about 4 minutes. Finely chop the thyme and rosemary, except for a little to garnish, and add half to the vegetables. Season with salt and pepper. Remove from the pan and chill. Place 3 zucchini slices on top of each other, cover with salmon slices and ratatouille and roll up. Put the zucchini rolls on a baking tray covered with baking paper. Grate parmesan finely and mix it with the rest of the chopped herbs and breadcrumbs in a bowl. Sprinkle the mixture over the courgette rolls and grill under the preheated grill for about 4 minutes. Wash, clean and slice the tomatoes. Arrange the zucchini rolls on a plate, cover with slices of tomato and serve garnished with rosemary and thyme. Served with baguette

2. 2

   With 8 people:

3. 3

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
160 kcal

CARBS
7 g

FATS
10 g

PROTEINS
12 g