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Baked Pepper and Zucchini Rolls with Feta Cheese

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Baked Pepper and Zucchini Rolls with Feta Cheese
Image: Elena Stefanova Jordanova
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Preparation
30 min.
Cooking
70 min.
Тotal
100 min.
Servings
8
"Tastier than you can imagine - this recipe is a real masterpiece."

Ingredients

  • peppers - 2 lb (1 kg) (large)
  • zucchini - 17.5 oz (500 g)
  • feta cheese - 10.5 oz (300 g)
  • garlic - 5 cloves
  • parsley
  • dill
  • tomatoes - 2 lb (1 kg)
  • mozzarella - 7 oz (200 g) grated (or cheese)
  • oil
  • salt
measures

How to make

Cut the zucchini into thick slices and oil them slightly. Bake them briefly in a grill pan on both sides. Bake the peppers in the pan as well. You can do it in the oven instead but they end up a little more watery.

Peel the cooled peppers, remove their seeds and cut them into wide strips. Mash the feta cheese in a bowl, add 3 chopped garlic cloves, parsley, dill and stir.

Put 1-2 tbsp of the mixture in each strip of zucchini and pepper, then wrap them into tight rolls. Arrange the rolls close together in an oiled tray.

Grate the tomatoes in a bowl and add a pinch of salt. Stir and pour this over the rolls. Sprinkle with a little oil, parsley and the rest of the garlic.

Put the tray with the rolls in a preheated 390°F (200 °C) oven until the water evaporates. Take the tray out, sprinkle with the mozzarella and return to the oven for it to crisp.

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