Roulades with Zucchini

Rinse the zucchini and cut into slices. Rinse tomatoes, remove seeds and dice. Sauté onion in 3 tbsp oil. Douse with 50 ml water. Add zucchini, tomatoes, 2 cloves of chopped garlic. Stew for approx. 10 min.

stew. Add kitchen herbs, season with salt, season with pepper. Fold in 3 tbsp. seeds.

Drain spinach. Heat 1 tbsp oil, peel 1 garlic clove and press into the oil. Add spinach and sauté while stirring. Fold in ricotta, season with salt and season with pepper. Add remaining pine nuts.

Rinse meat, dry, season with salt, season with pepper. Spread filling evenly on top, roll up and secure. Roast roulades in remaining oil on all sides for 10-15 min. Take out, cut open and bring to the table on top of the vegetables.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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