Zucchini cheese wrap with tuna, cottage cheese and tomato

Ingredients (Serves: 2)

• Zucchini400 g
• Grated mozzarella (for pizza)100 g
• Parmesan30 g
• Canned tuna in olive oil, drained140 g
• Cottage cheese120 g
• Tomato160 g

Method

1. 1

   Preheat the oven to 200 °C and line a baking tray with baking paper. With a vegetable peeler, cut the zucchini into long, thin ribbons. Pat the ribbons dry with kitchen paper so they do not release water.

2. 2

   Sprinkle half of the mozzarella and half of the Parmesan in a thin rectangle of about 25 x 15 cm on the paper. Lay the ribbons on top side by side, slightly overlapping, then cover them with the rest of the cheese and add a little pepper.

3. 3

   Bake for 12-15 minutes, until the cheese is melted and golden at the edges.

4. 4

   Take the tray out of the oven and let the cheese sheet cool for 2-3 minutes: it firms up and lifts off the paper in one piece.

5. 5

   Flake the tuna into a bowl with a fork, mix in the cottage cheese and a pinch of salt and pepper, and slice the tomato thinly. Lay the filling along one long edge of the cheese sheet and roll it up tightly, using the paper to help. Cut in half and serve.

Nutrition per serving

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