Lovely and healthy dish with lots of veggies, a bit of tuna and melted cheese!

30 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 1 zucchini
  • 1 red pointed pepper
  • 1 can tuna
  • 1 can corn
  • 200ml tomato passata
  • 1 spring onion
  • 2 tbsp crème fraîche
  • lemon juice
  • dill
  • grated cheese
  • 1 garlic clove
  • taco spices
  • salt and pepper

How to prepare it:

Cut the zucchini into very thin slices with a mandolin or food processor.

Cut the pointed bell pepper over half, remove the seeds and chop into small pieces. Chop the spring onion into thin rings. Drain the tuna and corn. Peel the garlic, cut it in half and remove the root.

Put a frying pan on the heat. Heat some butter and add the bell pepper, corn, and tuna. Bake for 5 minutes, now add the tomato passata, half the taco spices and grate the garlic with the sauce.

Place the zucchini slices on a shelf and spoon some of the filling into it. Grease an ovenproof dish with some olive oil and place the rolled zucchini wraps in it. Sprinkle some more oil over the rolls and sprinkle some cheese on top.

Place the rolls in the oven for about 10 to 15 minutes (until the zucchini is cooked through). Meanwhile, stir together the crème fraîche with some dill, salt, pepper, and lemon juice.

Serve the rolls with some crème fraîche and spring onion over them.