Zucchini rolls with sauce: The second protein, light and full of flavor!

Do you want to prepare a second course that is protein-rich, but light and super tasty at the same time? Here is the recipe for cooking stuffed zucchini with tomato sauce.

Zucchini rolls with sauce: The second protein, light and full of flavor!

Ingredients

To prepare stuffed zucchini with sauce, you will need:

• 470 grams of grated mozzarella
• 340 grams of sausage
• 300 grams of skimmed milk cottage cheese
• 200 grams of fresh spinach
• 180 grams of grated cheese
• 60 grams of fresh basil leaves (you’ll need a little more to decorate the dish)
• 30 ml of olive oil
• 4 cloves of garlic
• 3 zucchini
• 1 whole egg
• A little Arrabbiata sauce
• Fine cooking salt to taste
• Dried chilli qb.

For the Arrabbiata sauce, you will need:

• 380 grams of peeled tomatoes
• 3 small chillies
• 1 clove of garlic
• A drizzle of olive oil
• Chopped fresh parsley to taste
• Fine cooking salt to taste.

The doses indicated are for 4 people.

Prepare the courgettes

With a knife, remove the two ends from the courgettes, wash them under running water and after having dried them, create very thin slices with a kitchen mandolin. Line a baking dish with sheets of absorbent kitchen paper and place the zucchini slices inside. Sprinkle a little salt over the slices and cover everything with additional absorbent paper. Add a weight on top of the zucchini.

Compose the filling

In the meantime, remove the skin from the sausage, cut it into small pieces and cook it in a saucepan, without any seasoning.

When the sausage is cooked, place it in a bowl. In the same pan, pour the olive oil and brown the previously minced garlic cloves.

Coarsely chop the fresh spinach, previously washed under running water, and cook in a pan for a few minutes. When they are ready, put them in the bowl with the sausage. Combine a part of the grated mozzarella, a little grated cheese, the ricotta, the chopped fresh basil, the dried chilli pepper and the whole egg. Mix everything together until a homogeneous mixture is formed.

Make the Arrabbiata Sauce

Take the peeled tomatoes and after having eliminated their conservation liquid, place them in a basin and with a fork, reduce them into small pieces.

With a knife, finely chop the three chillies and place them in a saucepan with a drizzle of olive oil and the garlic clove, already peeled. Brown everything for a few minutes, add the peeled tomatoes, season with a pinch of salt and mix everything thoroughly.

Cover with a lid and leave to cook for about ten minutes, stirring often with a wooden spoon. At the end of cooking, remove the garlic clove and sprinkle with fresh parsley.

Stuffing the courgettes and cooking in the oven

Transfer part of the previously prepared Arrabbiata sauce to a saucepan, spreading it evenly with a spoon. Dab the courgettes with a piece of dry absorbent paper and stuff them with a little stuffing.

Add some extra mozzarella and wrap the zucchini slices on themselves, being careful not to spill the filling. Place the courgettes in the saucepan and continue until the slices are finished. Pour a little sauce and sprinkle the surface with grated cheese.

Bake in a preheated oven for 25 -30 minutes at a temperature of 190°C.

Serve on the table

When your courgettes stuffed with sauce are ready, serve them on the table with a few fresh basil leaves on top. For a more delicious variant, you can add a little Arrabbiata sauce to the filling of your courgettes.

Enjoy your meal!