How to make
To make these zucchini rolls, you need to cut the zucchini into thin strips lengthwise. Then sprinkle them with a little salt and put them in a colander to drain.
While that happens, make the tomato sauce.
I used canned, peeled and chopped tomatoes, because now is not the season for delicious tomatoes.
Heat the oil and stew the finely chopped onion and coarsely grated carrot in it.
As soon as they soften, add the tomatoes and cook the sauce on a low heat until it thickens slightly.
It doesn't need to be too thick because it will bake in the oven and it will thicken further there.
Finally, add the garlic, salt and black pepper to taste, a spoonful of sugar and finely chopped fresh basil leaves.
Transfer the sauce into a baking pan and start making the zucchini rolls.
First make your stuffing by mixing the cottage cheese, crumbled white cheese, 1 egg, salt, black pepper and finely chopped parsley and dill.
Mix well, then form the rolls by placing a spoonful of the filling on each zucchini strip and roll it up.
Arrange the zucchini rolls in the baking pan on top of the tomato sauce and press them lightly into the tomato sauce.
Then spread them with the remaining stuffing.
Finally, sprinkle the juicy rolls with grated Grana Padano and bake them in a 390°F (200°C) oven for about 40 minutes, until golden.
Instead of Grana Padano, you can sprinkle them with yellow cheese, mozzarella or Parmesan, according to your taste or depending on what you have available.
Enjoy these perfect zucchini rolls in tomato sauce!
