Zucchini Rolls

Rinse zucchini, slice lengthwise into narrow slices. Roast quickly on both sides in hot oil, seasoning with salt and seasoning with pepper. Finally, add the garlic pressed through. Preheat oven to 225 degrees. Cut mozzarella into cubes. Place 1 cheese cube, 1 tsp. tomato puree, 1 parsley leaf and 1 basil leaf on the end of each zucchini slice. Fold these into a roll. Place rolls end to end in an ovenproof dish. Blanch (scald) tomatoes, skin, cut into cubes. Spread the remaining mozzarella with the diced tomatoes evenly between the zucchini rolls. Salt, season with pepper and drizzle generously with olive oil. Cook in the oven for about 20 minutes.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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